Each cake is 200g.
About the Tea:
The 2020 production of KUURA's venerable sun-dried Yunnan white tea.
Picked and dried directly in the mountain sun, this white tea (baicha) has a lot of love to give; thick flavour, loads of floral perfume-y fragrance, and it brews forever; 10, 15, 20 steeps no problem. And then you could simmer it for more.
This material comes from a fantastically biodiverse piece of land; not industrial plantations. In previous years we've confirmed via laboratory testing that this tea has absolutely zero agrochemical intervention.
For those wanting to equate with white teas from Fujian; this tea is picked like a puer; the first 4 or up to 5 viable leaves are picked, rather than just one bud and a leaf or two. So, it may not be as 'pretty' as a baimudan, but you'll forget all about appearance once the thick flavour shows up in your mouth.
If you can avoid tearing through the cake, age will be very kind to a tea like this; it has some good legs to stand on over the years, and should end up a very sweet, fruity tasting tea as it turns darker.
Best enjoyed in the sun, in a robe, with your friends.
Spring 2020 material, pressed into 200g cakes.
"We are a small tea company, based in Naarm (Melbourne), Australia. We specialise in Chinese tea, especially puer tea, and produce our own range of teas each season, from material we source in the tea mountains of Yunnan.
KUURA is primarily the passion project of one individual, created as a natural progression of excessive consumption of puer tea. All 'businessess' exist for a reason, usually to create profits. For sure, this company exists as a way to earn a livelihood, but the primary directive is to find and secure teas that we personally want to drink. The selling and sharing is because, like everyone else, we are held hostage by capitalism, and the constant need to pay rent, eat food, and go about our life. We long for a day where we can just share and drink tea in free association, and not have to sell it. For now, we too must be bastards and try to sell you products, to keep the machine going. Sorry about that."
KUURA travel in-person directly to China, usually twice a year, for the spring and autumn tea season in Yunnan. Whilst there, they spend several weeks in the tea mountains, visiting farmers & producers, inspecting tea forests and gardens, sampling and testing tea, and purchasing material. The final stage of the season is spent organising most of their teas to be pressed, wrapped, and packaged, before being shipped from Yunnan all the way to their warehouse in Australia. Many people are involved in this process, and it is a lot of work; it wouldn't be right to not acknowledge that this all wouldn't be possible without the help and labour of many friends and workers.
KUURA often get asked if their tea is 'direct trade', or if they 'pay the farmers a fair price'. If you are used to these terms applying from other commodities, like coffee, or tea from places like India, it's understandable why you might ask. Tea in China is not so much a commodity as a luxury good, and it is a free market. There is no central 'auction' system, and therefore no set commodity price or futures trading. The price they pay to a farmer for their tea depends on what the farmer and the market at large thinks the tea is worth. This price varies drastically depending on factors such as the quality, scarcity, and demand for the tea.
The most common unit they deal with is an individual or family who owns tea producing land and works it themselves (or with hired labour), selling direct to tea traders in the mountains. They generally do not buy tea from markets, factories, or companies.
It's also important to note that the 'Western' tea market is a drop in the ocean for most Chinese tea producers, as they rarely produce tea for export, but rather for internal consumption. People within China are usually willing to pay more for quality tea than foreign consumers.
Each cake is 200g.