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" ... After experimenting with different types of teas and extraction methods, Knight settled on pu’er tea, which has already been fermented and aged for three years. “I made the first batch using a small, one-gallon pot still and an old propane stove in my backyard,” Knight says. ... "
" ... RB: At first glance someone might say, oh the Wilson is a canvas shoe for $59, so what? But if you look a little deeper and ideally buy a pair you'll see and feel that its a better canvas sneaker than our competitors that are higher priced. We source the best materials we can and up spec the parts. For example, we use a molded pu insole in the Wilson where other similarly priced sneakers use a flat thin piece of cotton covered foam. Comfort is important so we added that feature. We offer two sets of laces, one stretch cord and another more traditional cotton lace. On the Royale, we lined the entire shoe in American Vachetta calf which I can tell you is very soft and feels like dipping your feet in warm butter. When we told the factory we wanted to do this they thought we were insane! They said "the calf lining is more than the leather on the upper?" We said we know, but that's what we want. Then we went and imported a Margom sole from Italy which is the same sole that Lanvin, Balenciaga, Rag & Bone, Common Projects, Del Torro, and many other luxury sneaker brands use. And we're selling it for $99...Once the consumer understands this, they will really know how much value GREATS is really offering. Frankly we could charge more for our sneakers but we really want the consumer to get a good a value as we can offer and still be a healthy business. ... "
" ... Shunan pulls just the right amount of tea leaves from the circular disk of tea (called pu’erh) to add to a glass or clay teapot. The tea is then poured into three small cups which are called three sip cups. The number three is significant, representing three mouths which is the hieroglyphic symbol for “taste.” Like a skilled surgeon, Shunan takes wooden tongs and pours the first round over a clay tea pet (more on this in a moment) which is called “waking up the tea.” The next pour is to be drunk and enjoyed. The tea is served from left to right. The attention to detail and the loyalty to tradition is endemic in Chinese culture as well as evidence of Shunan’s dedication to her passion for honoring the tea culture. ... "