{"product_id":"cedar-claw","title":"Cedar Claw","description":"\u003cdiv style=\"text-align: left;\" dir=\"ltr\"\u003e\n\u003cp\u003eA new spring offering from our good friend Balazs Henger in Chehalis, WA, made using the young cones of Red Cedar trees on his property.  The inspiration for this tea comes from what is called \"dragon claw\" in Northern Vietnam or simply \"buds\" in Yunnan. Below is a bit about the process in Balazs's own words - \u003c\/p\u003e\n\u003cp\u003e\"After the cones are harvested, they are piled and managed to heat up under their own pressure to 120°-130°.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWhen the center of the tightly bundled pile reaches this temperature range, the bundle is loosened, and cones spread thin to cool.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eAs soon as the cones have returned to room temperature 《65°-70°) they are bundled tightly and allowed to heat up again.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThis process is repeated every 12 hours until desired fermentation occurs.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eUsually, the bundle will only heat up to 100° at the end of the piling. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eThe comes start to dry, and it's time to remove the leaves that some are attached to.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eHand rubbing the cones frees them from the stams and leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNext step is wind winnowing.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eEverything gets poured from a height of 15 feet into a big catch bin.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWith the right breeze, consecutive pours remove all of the stems and leaves while the heavy cones fall straight down into the bin.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eUsually the process is repeated 5 times before the cones are free of stems and leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eThe cones are laid out on bamboo trays and allowed to dry in the sun for one day, then room temperature air dried until they reach 4%-5% moisture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eAll of the wind winnowed leaves and stems land on a big sheet.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThey are collected and dried and further processed into stand alone conical incense.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eRespecting the trees, none of their gifts are wasted.\" \u003c\/p\u003e\n\u003cp\u003eLike all of his teas, Cedar Claw can be used in either a gongfu setting or in a western brew style.  With notes of camphor, caraway and anise milk, this tea provides a complexity and nuance that is perfect for the caffeine sensitive, or for those just looking to gongfu a tea in the evening and not stay up till two in the morning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTeamaker -\u003c\/strong\u003e Balazs Henger\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLocation -\u003c\/strong\u003e Chehalis, WA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest Time - \u003c\/strong\u003eMay 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" dir=\"ltr\"\u003e\n\u003cp\u003e\u003cstrong\u003eBREWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" dir=\"ltr\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGong Fu\u003c\/strong\u003e - This tea works great in both porcelain and semi porous vessels.  Since it is small buds, we recommend filling less than a quarter of the vessel with dry leaf.  \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWestern\u003c\/strong\u003e\u003cspan\u003e - Use 1 large pinch of tea per 8 oz of water. Add 212F water and steep for 4-6 minutes. Can be re-steeped a second time, adding 2-3 minutes to the original steep time.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Balazs Henger","offers":[{"title":"Default Title","offer_id":67735754375446,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0674\/7268\/7382\/files\/DSCF0929.jpg?v=1792100534","url":"https:\/\/bardotea.com\/products\/cedar-claw","provider":"BARDO TEA","version":"1.0","type":"link"}