{"title":"Rare Finds","description":"\u003cp\u003eThese products are hard to find in Europe; they are uncommon.\u003c\/p\u003e","products":[{"product_id":"2024-gushu-shou-puerh","title":"Chernozem","description":"\u003cstyle\u003e\n.tea-details {\n  border-bottom: 1px solid #ddd;\n  padding: 10px 0;\n  margin: 0;\n}\n\n.tea-details summary {\n  font-weight: 600;\n  cursor: pointer;\n  letter-spacing: 0.05em;\n  list-style: none;\n  display: block;\n}\n\n.tea-details summary::-webkit-details-marker {\n  display: none;\n}\n\n.tea-details p {\n  margin: 12px 0 0;\n  line-height: 1.7;\n}\n\n.tea-graph {\n  width: 100%;\n  display: block;\n  margin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cp\u003e\u003cimg alt=\"Chernozem tasting graph\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_ChernozemWeb_graph_10x_9a5a358d-7fe2-43a7-a584-b9284f2b4701.png?v=1778700850\" class=\"tea-graph\"\u003e\u003c\/p\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eWarm Leaf Smell: black soil, condensed milk, topinambur\u003cbr\u003eWet Leaf Smell: soil and roots after rain\u003cbr\u003eTexture Feel: thick, creamy, coating\u003cbr\u003eTaste: yam, milk, mifagao (steamed rice bun)\u003cbr\u003eFinish Feel: clean, silky smooth, a bit juicy\u003cbr\u003eEmpty Cup Smell: oat biscuits\u003cbr\u003eAftertaste: milk porridge\u003cbr\u003eBody Feel: energised, warm, clear-headed\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eKEY INFO\u003c\/summary\u003e\n\u003cp\u003eCategory: Shou (Cooked) PuErh Tea\u003cbr\u003eNative Name: 春南糯古树熟普洱\u003cbr\u003eHarvest: 2024 April\u003cbr\u003erigin: ancient forest around Shitou old village, NanNuo mountain, Menghai county, Xishuangbanna prefecture, Yunnan province, China\u003cbr\u003eCultivar: Da Ye Zhong (Big Leaf)\u003cbr\u003eAltitude: 1600m+\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eShou puerh is rarely made from pure ancient tree (GuShu) spring material, such harvests are usually reserved for Sheng. Chernozem is a rare exception, and a strong case for why this should be done more often.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eDeeply mineral and consistently thick, the tea carries a rich, earthy profile that reminded us of fertile black soil (hence the name). A medium-to-strong fermentation gives it a creamy, dense texture.\u003c\/p\u003e\n\u003cp\u003eAnd the body feel is just as smooth and comforting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt drinks beautifully now, but also holds strong potential for aging, if you can resist finishing it first.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eBREWING SUGGESTION\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003e\u0026nbsp;GongFu brewing:\u003cbr\u003e\u0026nbsp;100°C\u003cbr\u003e\u0026nbsp;6g \/100ml\u003cbr\u003e\u0026nbsp;1st infusion: 15sec, next: +3sec\/infusion\u003cbr\u003e\u0026nbsp;12 infusions\u003cbr\u003e\u0026nbsp;\u003cbr\u003eDon't be put off by the dark black liquor — this tea is easy to work with. It opens gradually over the first infusions and holds well across many brews.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eThis tea comes from an ancient garden on NanNuo mountain, with trees estimated between 300 and 800 years old, near the old Shitou village. The garden grows in a forest ecosystem where tea trees coexist with other plants. The trees, especially the older ones, have not been treated with fertilisers or pesticides for many years. This environment contributes to the depth and mineral character of the tea.\u003cbr\u003e\u0026nbsp;\u003cbr\u003eThe producer manages the harvest and processing herself, with her family. I met her by chance in 2024, and her teas have consistently stood out, not just for their quality, but for the care and integrity she puts into them.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eMUSICAL ASSOCIATION\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eTRASHIII — INDUSTRIAL FUTURE\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 70g | 28.9 € (0.41 €\/g)","offer_id":58015509971269,"sku":null,"price":28.9,"currency_code":"EUR","in_stock":false},{"title":"Sample - 15g | 6.9 € (0.46 €\/g)","offer_id":57431855006021,"sku":null,"price":6.9,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 200g | 69.9 € (0.35 €\/g)","offer_id":58015510004037,"sku":null,"price":69.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC07501-3.jpg?v=1780959183"},{"product_id":"2018-spring-nannuo-gushu-sheng-puerh","title":"2018 Dry Season in NanNuo","description":"\u003cstyle\u003e\n.tea-details {\nborder-bottom: 1px solid #ddd;\npadding: 10px 0;\nmargin: 0;\n}\n\n.tea-details summary {\nfont-weight: 600;\ncursor: pointer;\nletter-spacing: 0.05em;\nlist-style: none;\ndisplay: block;\n}\n\n.tea-details summary::-webkit-details-marker {\ndisplay: none;\n}\n\n.tea-details p {\nmargin: 12px 0 0;\nline-height: 1.7;\n}\n\n.tea-graph {\nwidth: 100%;\ndisplay: block;\nmargin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_2018_Dry_Season_in_NanNuoWeb_graph_10x_a7711207-c891-42b7-bd7b-3178cfaccd4d.png?v=1779314965\" alt=\"\"\u003e\u003cbr\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eSmell of dry leaves: dried apples, marzipan\u003cbr\u003eSmell of wet leaves: eucalyptus, dried stone fruit\u003cbr\u003eTexture: thick, creamy\u003cbr\u003eTaste: peach candies, banana, fresh wood\u003cbr\u003eFinish: sweet, ethereal and floral\u003cbr\u003eSmell of empty cup: fermented blood oranges\u003cbr\u003eAftertaste: long, aged chenpi (orange peel)\u003cbr\u003eBody sensation: joyful, euphoric lightness, energizing\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eKEY INFO\u003c\/summary\u003e\n\u003cp\u003eCategory: Raw Pu'er Tea\u003cbr\u003eOriginal Name: 春南糯古树生普洱\u003cbr\u003eHarvest: April 2018\u003cbr\u003eOrigin: Ancient forest around the old village of Shitou, NanNuo Mountain, Menghai County, Xishuangbanna Prefecture, Yunnan Province, China\u003cbr\u003eCultivar: Da Ya Zhong (Big Leaf)\u003cbr\u003eAltitude: 1600m+\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003eBoth Dry Season in NanNuo, 2018 and 2020, come from the same old trees, from the same producer, from the same season — only the harvest year differs. This is a rare opportunity to taste time side by side. These two years were particularly dry in southern Yunnan, concentrating the flavor of the leaves of these old trees (GuShu).\u003c\/p\u003e\n\n\u003cp\u003eI personally find that the 2018 has a slightly lighter base than the 2020, but rewards patience with a beautiful and long-lasting aftertaste. Both have a powerful body feel.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eBREWING TIPS\u003c\/summary\u003e\n\u003cp\u003eGongFu Infusion:\u003cbr\u003e95°C\u003cbr\u003e6g \/100ml\u003cbr\u003e1st infusion: 10sec, subsequent: +3sec\/infusion\u003cbr\u003e15 infusions\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eThis tea comes from an ancient garden on NanNuo Mountain, with trees estimated to be between 300 and 800 years old, near the old village of ShiTou. The garden grows in a forest ecosystem where tea trees coexist with other plants. The trees, especially the older ones, have not been treated with fertilizers or pesticides for many years. This environment contributes to the depth and mineral character of the tea.\u003c\/p\u003e\n\n\u003cp\u003eThe producer manages the harvesting and processing herself, with her family. I met her by chance in 2024, and her teas have consistently stood out, not only for their quality, but for the care and integrity she puts into them.\u003c\/p\u003e\n\n\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 50g | 29.9 € (0.6 €\/g)","offer_id":58015510135109,"sku":null,"price":29.9,"currency_code":"EUR","in_stock":true},{"title":"Sample - 8g | 5.9 € (0.74 €\/g)","offer_id":58015510167877,"sku":null,"price":5.9,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 120g | 59.9 € (0.5 €\/g)","offer_id":58015510200645,"sku":null,"price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC04624.jpg?v=1780480529"},{"product_id":"2020-spring-nannuo-gushu-sheng-puerh","title":"2020 NanNuo Dry Season","description":"\u003cstyle\u003e\n.tea-details {\nborder-bottom: 1px solid #ddd;\npadding: 10px 0;\nmargin: 0;\n}\n\n.tea-details summary {\nfont-weight: 600;\ncursor: pointer;\nletter-spacing: 0.05em;\nlist-style: none;\ndisplay: block;\n}\n\n.tea-details summary::-webkit-details-marker {\ndisplay: none;\n}\n\n.tea-details p {\nmargin: 12px 0 0;\nline-height: 1.7;\n}\n\n.tea-graph {\nwidth: 100%;\ndisplay: block;\nmargin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_2020_Dry_Season_in_NanNuoWeb_graph_10x_db35795a-1875-4fa5-86fb-1ee95fdbf69f.png?v=1779314973\" alt=\"\"\u003e\u003cbr\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eScent of dry leaves: dried apricots, cardamom\u003cbr\u003eScent of wet leaves: dried stone fruits, jackfruit\u003cbr\u003eTexture: thick, full-bodied\u003cbr\u003eTaste: apricots, sour plums, papaya\u003cbr\u003eFinish: sweet, menthol freshness, huigan (returning sweetness)\u003cbr\u003eScent of empty cup: pineapple juice\u003cbr\u003eAftertaste: long, lemon marmalade\u003cbr\u003eBody sensation: joyful, euphoric lightness, energizing\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eKEY INFORMATION\u003c\/summary\u003e\n\u003cp\u003eCategory: Raw Pu-erh Tea\u003cbr\u003eOriginal Name: 春南糯古树生普洱\u003cbr\u003eHarvest: April 2020\u003cbr\u003eOrigin: ancient forest around the old village of Shitou, NanNuo Mountain, Menghai County, Xishuangbanna Prefecture, Yunnan Province, China\u003cbr\u003eCultivar: Da Ya Zhong (Big Leaf)\u003cbr\u003eAltitude: 1600m+\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003eBoth Dry Season in NanNuo, 2018 and 2020, come from the same old trees, the same producer, the same season — only the harvest year differs. This is a rare opportunity to taste time side by side. Both years were particularly dry in southern Yunnan, concentrating the flavor of the leaves from these old trees (GuShu).\u003c\/p\u003e\n\n\u003cp\u003eI personally find that the 2018 has a slightly lighter base than the 2020, but rewards patience with a beautiful and lasting aftertaste. Both have a powerful body feel.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003ePREPARATION TIPS\u003c\/summary\u003e\n\u003cp\u003eGongFu Infusion:\u003cbr\u003e95°C\u003cbr\u003e6g \/100ml\u003cbr\u003e1st infusion: 10sec, subsequent: +3sec\/infusion\u003cbr\u003e15 infusions\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 50g | 29.9 € (0.6 €\/g)","offer_id":58015510233413,"sku":null,"price":29.9,"currency_code":"EUR","in_stock":true},{"title":"Sample - 8g | 5.9 € (0.74 €\/g)","offer_id":58015510266181,"sku":null,"price":5.9,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 120g | 59.9 € (0.5 €\/g)","offer_id":58015510298949,"sku":null,"price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC04616.jpg?v=1780480482"},{"product_id":"2020-shoumei-fuzhuan","title":"Saint-Germain Forest","description":"\u003cstyle\u003e\n.tea-details {\nborder-bottom: 1px solid #ddd;\npadding: 10px 0;\nmargin: 0;\n}\n\n.tea-details summary {\nfont-weight: 600;\ncursor: pointer;\nletter-spacing: 0.05em;\nlist-style: none;\ndisplay: block;\n}\n\n.tea-details summary::-webkit-details-marker {\ndisplay: none;\n}\n\n.tea-details p {\nmargin: 12px 0 0;\nline-height: 1.7;\n}\n\n.tea-graph {\nwidth: 100%;\ndisplay: block;\nmargin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_Forest_Saint-GermainWeb_graph_10x_33401157-ab44-4e72-85d5-945ba076f913.png?v=1779315034\" alt=\"\"\u003e\u003cbr\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eDry leaf aroma: characteristic golden flower aroma: mushrooms, undergrowth, with notes of blackberries\u003cbr\u003eWet leaf aroma: shoumei shows through, antique wood, barberry, hibiscus\u003cbr\u003eTexture: medium-thick, milky\u003cbr\u003eTaste: chamomile, damp autumn forest, thyme, root syrup\u003cbr\u003eFinish: nice sweet finish, quite mellow, pleasant, dry then juicy\u003cbr\u003eEmpty cup aroma: pine forest\u003cbr\u003eAftertaste: dried culinary herbs, raspberry leaf\u003cbr\u003eBody sensation: warm, soothed, meditative\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eKEY INFO\u003c\/summary\u003e\n\u003cp\u003eCategory: White Tea\u003cbr\u003eOriginal name: 金花寿茯茶\u003cbr\u003eHarvest: Spring 2020\u003cbr\u003eOrigin: Fuding, Ningde district, Fujian province; processed into Fu brick in JingYang, Shaanxi province, China\u003cbr\u003eCultivar: Fuding DaBaiHao\u003cbr\u003eAltitude: 500-800m\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003eForest Saint-Germain is a white tea hand-pressed into a Fu brick (FuZhuan) in Jingyang, Shaanxi. Processing a white tea in this manner is truly rare. But the main appeal lies in how it balances the herbaceous sweetness of a well-aged white tea with the sweetness and mushroomy notes of golden flowers (JinHua). The golden flowers are present but not overpowering, just as in our Golden Loaf, the classic Fu brick from the same producer. The hand-pressing also means it breaks apart effortlessly.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eBREWING GUIDELINES\u003c\/summary\u003e\n\u003cp\u003eGongFu Infusion:\u003cbr\u003e100°C\u003cbr\u003e6g \/100ml\u003cbr\u003e1st infusion: 15sec, subsequent: +3sec\/infusion\u003cbr\u003e15 infusions\u003cbr\u003e\u003cbr\u003eBoiling: Excellent for cooking — as an alternative or after GongFu infusion. Use 5-10g per 500ml and add 1-2 crystals of good mineral salt. Simmer over low heat and top up with water as needed. The longer it boils, the thicker, darker, and sweeter the broth. Leave at least a third of the liquid in the pot and extend with hot water as many times as you like.\u003cbr\u003e\u003cbr\u003eOn the Go: Put 5-10g in a one-liter thermos, fill with boiling water (100°C) and drink throughout the day.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eFu brick (FuZhuan) is a type of tea that undergoes a unique fermentation, during which a fungus called eurotium cristatum develops inside the brick in the form of characteristic golden spots, known as golden flowers (JinHua). JingYang, in Shaanxi province, where Fu tea is believed to have originated, has been perfecting this art for about six centuries.\u003c\/p\u003e\n\n\u003cp\u003eJingYang Fu teas often use raw material (HeiMaoCha) from other regions. The raw material for this brick was harvested and processed into ShouMei in Fuding, Fujian, renowned for its white teas. It was then transported to JingYang, where it was inoculated with the brand's own golden flower, and hand-pressed into bricks before 45 days of aging in dedicated chambers. Entirely handmade.\u003c\/p\u003e\n\n\u003cp\u003eThe story of this tea with Tea Drunk Monkeys begins in Xi'An, where Efim happened to meet a JingYang native who produces and sells his teas locally. He opened his shop just for us during the holidays, answered every question directly, and showed us what he and a close friend are quietly experimenting with. Their teas are almost impossible to find elsewhere in China, let alone abroad.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eGOLDEN FLOWER WARNING\u003c\/summary\u003e\n\u003cp\u003eThe golden spots you see in the brick are not harmful mold. They are eurotium cristatum, a fungal culture intentionally cultivated in Fu tea production for hundreds of years, valued for the depth it brings to the taste and for its purported digestive and metabolic benefits.\u003c\/p\u003e\n\n\u003cp\u003eWe have encountered online reports of gluten-sensitive individuals reacting to golden flower, although we have found no concrete evidence explaining this phenomenon. No gluten was used at any stage of this tea's processing. If you have known intolerances, we suggest starting with a small amount.\u003c\/p\u003e\n\n\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 100g  |  25.5 € (0.26 €\/g)","offer_id":58015494439237,"sku":null,"price":25.5,"currency_code":"EUR","in_stock":true},{"title":"Sample - 20g | 5.9 € (0.3 €\/g)","offer_id":58015494472005,"sku":null,"price":5.9,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 200g | 44.9 € (0.22 €\/g)","offer_id":58015494504773,"sku":null,"price":44.9,"currency_code":"EUR","in_stock":true},{"title":"Full brick - 450g | 89.9 € (0.2 €\/g)","offer_id":58015494537541,"sku":null,"price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC04655.jpg?v=1780480658"},{"product_id":"2024-spring-jingmai-suancha","title":"Lemon Sorbet","description":"\u003cstyle\u003e\n.tea-details {\nborder-bottom: 1px solid #ddd;\npadding: 10px 0;\nmargin: 0;\n}\n\n.tea-details summary {\nfont-weight: 600;\ncursor: pointer;\nletter-spacing: 0.05em;\nlist-style: none;\ndisplay: block;\n}\n\n.tea-details summary::-webkit-details-marker {\ndisplay: none;\n}\n\n.tea-details p {\nmargin: 12px 0 0;\nline-height: 1.7;\n}\n\n.tea-graph {\nwidth: 100%;\ndisplay: block;\nmargin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_Lemon_SorbetWeb_graph_10x_8898ab0b-d263-4b4c-8bb6-8d4f377213d8.png?v=1779314926\"\u003e\u003cbr\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eSmell of dry leaves: fragrant and slightly sour, fermented lemons, lavender\u003cbr\u003eSmell of wet leaves: lemon-vanilla cream, lemon thyme\u003cbr\u003eTexture: medium-thick, full-bodied\u003cbr\u003eTaste: tart sorrel, lemon thyme, sauerkraut, slightly soapy (strangely pleasant), rhubarb yogurt, kiwi\u003cbr\u003eFinish: pleasantly fresh, increasingly sweet-juicy and aromatic, exceptional huigan (returning sweetness) — like a lemon sorbet\u003cbr\u003eSmell of empty cup: peach candy\u003cbr\u003eAftertaste: sour lemon candy\u003cbr\u003eBody sensation: light, calm, refreshed\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eKEY INFORMATION\u003c\/summary\u003e\n\u003cp\u003eCategory: Sour Tea - Other Tea (some would say raw pu'er)\u003cbr\u003eOriginal name: 景迈酸茶\u003cbr\u003eHarvest: Spring 2024\u003cbr\u003eOrigin: Nuogang Ancient Forest, JingMai Mountain, Lancang Lahu Autonomous County, Pu'er City (Simao), Yunnan Province, China\u003cbr\u003eCultivar: Da Ye Zhong (Large Leaf)\u003cbr\u003eAltitude: 1,500-1,650m\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003eThis is one of the most unusual teas I've encountered, and virtually impossible to find outside of a few very specific villages in Yunnan. Despite excellent body and aroma, what keeps me coming back is the finish. The slight tartness transforms into an almost inimitable sweetness that settles and lingers on the palate long after the last sip — this fresh, sweet return (huigan) is simply out of this world.\u003c\/p\u003e\n\n\u003cp\u003eI personally prefer to drink it fresh, but I've been observing for a while how a 2023 batch from my private collection is aging, and both are excellent. Like any pu'er, this tea will change with time — and I think it's worth exploring. If you're looking for something truly new, give it a try.\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003ePREPARATION TIPS\u003c\/summary\u003e\n\u003cp\u003eGongFu Infusion:\u003cbr\u003e95°C\u003cbr\u003e6g \/100ml\u003cbr\u003e1st infusion: 10sec, subsequent: +3sec\/infusion\u003cbr\u003e10 infusions\u003c\/p\u003e\n\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eJingMai Mountain in Yunnan is home to some of the largest ancient tea forests in the world — five of them, covering about 1,180 hectares. These are not monocultures, but true living ecosystems, where tea trees have grown for centuries. We visited producers in many villages on the mountain and sourced two that stood out, both in Nuogang, JingMai's best-preserved Dai ethical village.\u003c\/p\u003e\n\n\u003cp\u003eThis tea comes from the second producer we found there: a discreet young man who is gradually taking over his parents' gardens in the Nuogang forest. His trees range from 50 years old to clearly ancient (GuShu), with trunks about 70 cm in circumference, probably 300 years or more. He harvested old and young trees together in a mixed pick (HunCai).\u003c\/p\u003e\n\n\u003cp\u003eSour tea (SuanCha) is something we've only encountered in Nuogang so far. Our producer told us he adapted a recipe from the Bulang people of a neighboring village, who traditionally pound sour tea with salt, garlic, and chili and serve it with rice. Yes, like a condiment — a bit like sauerkraut. He seems to have transformed the recipe into something drinkable. The process follows the standard steps of a raw pu'er: withering, rolling... but instead of being sun-dried at the end, the leaves are packed into bamboo tubes or clay jars — with nothing added — and left to ferment anaerobically for a season to a year. They are then taken out and sun-dried.\u003c\/p\u003e\n\n\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 50g  |  24.9 € (0.5 €\/g)","offer_id":58015495258437,"sku":null,"price":24.9,"currency_code":"EUR","in_stock":true},{"title":"Sample - 15g | 8.5 € (0.57 €\/g)","offer_id":58015495291205,"sku":null,"price":8.5,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 150g | 59.9 € (0.4 €\/g)","offer_id":58015495323973,"sku":null,"price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC04605_02797854-d684-4b49-ab92-7cbe667ac51e.jpg?v=1780480398"},{"product_id":"2026-mingqian-yongchuan-xiuya","title":"Shy Duck - Early Picks","description":"\u003cstyle\u003e\n.tea-details {\nborder-bottom: 1px solid #ddd;\npadding: 10px 0;\nmargin: 0;\n}\n\n.tea-details summary {\nfont-weight: 600;\ncursor: pointer;\nletter-spacing: 0.05em;\nlist-style: none;\ndisplay: block;\n}\n\n.tea-details summary::-webkit-details-marker {\ndisplay: none;\n}\n\n.tea-details p {\nmargin: 12px 0 0;\nline-height: 1.7;\n}\n\n.tea-graph {\nwidth: 100%;\ndisplay: block;\nmargin-bottom: 24px;\n}\n\u003c\/style\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/s\/files\/1\/1001\/7734\/6885\/files\/2026_04_24_Shy_Duck_-_Early_PicksWeb_graph_10x_c6377665-2a6c-4f5f-8f0a-03107841176c.png?v=1779314870\"\u003e\u003cbr\u003eDETAILED TASTING NOTES\u003c\/summary\u003e\n\u003cp\u003eWarm Leaf Smell: asparagus, orchids, buttered corn\u003cbr\u003eWet Leaf Smell: garden peas, tomato stalk\u003cbr\u003eTexture Feel: creamy thick, rich, coating\u003cbr\u003eTaste: young courgette and asparagus, a bit of chestnuts, soybean sprouts\u003cbr\u003eFinish Feel: smooth, satisfying cooling juiciness, good huigan (returning sweetness)\u003cbr\u003eEmpty Cup Smell: orchids\u003cbr\u003eAftertaste: green melon and alpine flowers\u003cbr\u003eBody Feel: super energised, focused, excited\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eKEY INFO\u003c\/summary\u003e\n\u003cp\u003eCategory: Green Tea\u003cbr\u003eNative Name: 明前永川秀芽\u003cbr\u003eHarvest: 2026 late February - March\u003cbr\u003eOrigin: Tianwang mountain, Yongchuan town, Chongqing municipality, China\u003cbr\u003eCultivar: mixed local cultivars\u003cbr\u003eAltitude: 400–500m\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\" class=\"tea-details\"\u003e\n\u003csummary\u003eEFIM'S COMMENTS\u003c\/summary\u003e\n\u003cp\u003eYongchuan Xiuya (formal name of our Shy Duck) is a hyper-local tea from Chongqing, barely known outside the city, let alone outside China. We think it deserves way more attention than it gets. It won't knock you out with an aggressive aroma the way a Dragon Well would. It does however coat your mouth nicely, slowly builds complex sweet-vegetal flavour and leaves you with this flowery breath. Oh, and the body feel is buzzing, don't blame me if you drink it too late at night.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe producers themselves recommend grandpa-style brewing, and I agree. But don't be afraid to play around with brewing to see what you like.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eBREWING TIPS\u003c\/summary\u003e\n\u003cp\u003eGrandpa brewing:\u003cbr\u003e80°C\u003cbr\u003e3g \/250ml glass\u003cbr\u003e1st infusion: 90sec, next: +20sec\/infusion\u003cbr\u003e5 infusions\u003cbr\u003eIn grandpa style brewing, leave roughly half the water in the glass with the leaves before adding more water for the next infusion.\u003cbr\u003e\u0026nbsp;\u003cbr\u003eGongfu brewing:\u003cbr\u003e80°C\u003cbr\u003e3g \/100ml\u003cbr\u003e1st infusion: 20sec, next: +10sec\/infusion\u003cbr\u003e7 infusions\u003cbr\u003e\u0026nbsp;\u003cbr\u003eCold brew:\u0026nbsp;\u003cbr\u003eThrow 3-5g into a litre bottle with room temperature water, and let it infuse for a couple of hours, or overnight in the fridge. Enjoy throughout the day.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eTEA ORIGIN\u003cbr\u003e\u003c\/summary\u003e\n\u003cp style=\"text-align: left;\"\u003eYongchuan Xiuya comes from Yongchuan, a district of Chongqing municipality. The market there is structured differently from most Sichuan teas: a few well-established producers supply most of the output.\u003cbr\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThis harvest was picked in late February and March 2026, before the Qingming festival, making it the first flush of the season. XiuYa picked before QingMing are called mingqian and are generally considered the finest. These early teas tend to have more concentrated yet still delicate flavour. This year's harvest started particularly early, around 16 February, pushed forward by warm temperatures.\u003cbr\u003e\u0026nbsp;\u003cbr\u003eWe tasted several producers directly in Yongchuan. Ours stood out first for quality and price, then for everything else: family-run since the late 1990s, no marketing oversell, just a zero bs talk and a good cup.\u003cbr\u003e\u0026nbsp;\u003cbr\u003eTheir plantation and factory sit on Tianwang mountain, not considered the core Xiuya production zone but one of its historic areas, without the tourism and hype that follow fashionable spots. The rows have grass growing between the bushes, scattered trees, other vegetables and plants to the side. Out of season, they let the grass grow freely, apparently up to a metre and a half. They cultivate 20–30 cultivars that blossom at different times, then blend them for consistent timing and flavour.\u003cbr\u003e\u0026nbsp;\u003cbr\u003eWhat makes Yongchuan Xiuya production unusual is the kill-green (shaqing) method: three distinct techniques on the same batch, hot air for the leaves, and a combination of steam and microwave for the tender buds. Steam is rare in Chinese green tea, far more common in Japan and Korea. Microwave fixation is essentially unique to Yongchuan Xiuya. Combining all three on a single tea may sound extreme, but the results speak for themselves. Some producers are shifting to a simpler high-temperature hot-air method, but ours sticks to the classic three-way approach. Apparently high-temperature hot-air kill-green pushes hard on aroma but underperforms on taste and texture.\u003cbr\u003e\u0026nbsp;\u003cbr\u003eThe best raw material is picked as one bud with a single just-opened leaf, shorter than the bud. Everything is hand-picked, and even where machines play a role, much relies on the master's eye, constantly reading and adjusting moisture and temperature. We were lucky to visit during the first days of harvest and watch the picking and processing of the very first leaves of the year. Walking through the factory, trichomes were everywhere, on surfaces, in the air. It was incredibly fragrant.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eNOTE ON CULTIVARS\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eMost of what we sourced is the producer's own blend. We also picked up tiny batches of two distinct early-flushing cultivars: 9 Needles and Dark Needles. The difference is subtle, but if you're curious, drop a comment on your order or message us and we'll send them your way if any are left.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"tea-details\" open=\"\"\u003e\n\u003csummary\u003eATTENTION TEA TRICHOMES\u003cbr\u003e\u003c\/summary\u003e\n\u003cp\u003eYou may notice white or yellowish fuzz on the dry leaves, sometimes clumping into small furry balls. This is not mold. These are tea trichomes (baihao), naturally occurring on young buds and early spring leaves. Their presence is a good sign: it usually means you're looking at a very early harvest with a high proportion of young growth.\u003c\/p\u003e\n\u003c\/details\u003e","brand":"Tea Drunk Monkeys","offers":[{"title":"Small pouch - 50g  |  25.5 € (0.51 €\/g)","offer_id":58015495553349,"sku":null,"price":25.5,"currency_code":"EUR","in_stock":true},{"title":"Sample - 6g | 3.5 € (0.58 €\/g)","offer_id":58015495586117,"sku":null,"price":3.5,"currency_code":"EUR","in_stock":true},{"title":"Large pouch - 100g | 39.9 € (0.4 €\/g)","offer_id":58015495618885,"sku":null,"price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/files\/DSC04571_2612b562-27c9-41e5-a2c8-0c07ae722753.jpg?v=1780443161"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1001\/7734\/6885\/collections\/DSC04655.jpg?v=1781026203","url":"https:\/\/teadrunkmonkeys.com\/en\/collections\/trouvailles-rares.oembed","provider":"Tea Drunk Monkeys","version":"1.0","type":"link"}