A very delicate taste, no bitterness. And since I started drinking this tea, no more stomach problems — that's the first thing I noticed.
Françoise P.
Loyal customer
Direct from Yunnan
Harvested on site, direct from the producer.
Hand-picked
Ancient trees, preserved artisanal tradition.
Free shipping
From 40€ of purchase, everywhere in France.
Spring harvest 2026
Article in the process of being written, to be found in the notebooks
Our Selection
Our Recommendation
€27 / 50 g, or €54/100 g.
Direct from Yunnan producers.Naturally very low in theine. Organic Gong Ting buds, Yunnan.
A dark Chinese tea (also spelled Pu erh), extensively fermented, organically grown at over 1,800 meters altitude: one of those teas you keep throughout the day and gladly share with loved ones.
Selected directly from Yunnan producers.
Dark, round, velvety liquor, without the slightest astringency. Woody, slightly earthy notes, sometimes sweet like a hint of ripe fruit or precious wood.
Why this tea
Pu'er holds a unique place in Chinese culture, as a companion to meals and the end of the day. Caravanners on the ancient Tea and Horse Road transported it from Yunnan to Tibet and Mongolia, and it was readily drunk after meats and fatty foods, much like a herbal tea is offered at the end of a meal today.
An aid to digestion. Chinese tradition has recognized the digestive qualities of fermented Pu'er for centuries. It is pre-eminently the tea offered after a hearty meal: its mild character, its roundness on the palate, and its warmth have made it inseparable from large gatherings in southern China, where it accompanies the end of the meal as a gesture of appeasement.
Naturally very low in theine, naturally rich in polyphenols. Its long fermentation makes Pu'er particularly low in theine, suitable for both adults and children, and does not interfere with sleep. Like all teas from Camellia sinensis, it naturally contains polyphenols, whose profile changes over months and years of fermentation: this is what gives it its unique signature among teas.
The tea of slowness. Beyond its inherent qualities, Pu'er invites a gesture: to slow down, take one's time, drink slowly. This is perhaps its primary benefit, one that is found with every cup.
Pu'er is a traditional beverage, to be enjoyed as part of a varied diet and balanced lifestyle. It is not a substitute for medical advice.
Origin and terroir
Our organic Pu'er comes from the preserved mountains of Yunnan, in southwestern China, where the tea plant has grown wild for centuries. It is composed exclusively of young buds, the same ones once called Gong Ting, the "Imperial Palace Tea", because they were reserved solely for the Emperor. Organically grown with AB certification, it honors a living tradition of patience and respect for the terroir.
Preparation
Choose pure, low-mineralized water, brought to a full boil: fermented Pu'er loves heat and is not afraid of high temperatures. One teaspoon (about three grams) is enough for one liter; half a tea ball will brew two to three. The buds tolerate several successive infusions: as long as they impart color, they still impart flavor. Let the hue of your cup guide you rather than the timer.
In a gaiwan, the traditional Chinese way. Place 5 to 7 grams of leaves in a 100 to 150 ml gaiwan, pour boiling water, and make a very brief first infusion, five seconds, which you will discard: this "rinse" awakens the buds. Then follow with short infusions, ten seconds for the first, gradually increasing the time for each subsequent infusion. Pu'er can withstand six to ten infusions, sometimes more, which gradually reveal its depth. This is the gongfu cha method, the slow art of tea.
With a tea ball, the daily ritual. Half a tea ball is enough for two to three liters: place it in your container, pour boiling water over it, let it steep for three to five minutes according to your preference, then remove. Keep the wet ball aside: it can yield a second, or even a third infusion later in the day, by slightly extending the steeping time.
In a teapot, cast iron or ceramic. The teapot is particularly well suited for Pu'er, which enjoys sustained heat. Use three grams of leaves per liter of boiling water, and steep for three to five minutes for the first cup. Re-infuse the leaves, gradually extending the steeping time. If you appreciate the gesture, dedicate your teapot to this tea: over the years, it will season and give each infusion a little more depth, as is the tradition of Yixing clay teapots.
In a thermos, the practical and economical way. Place three to five grams of leaves directly into your thermos, pour boiling water, and close. You can drink throughout the day: the leaves continue to infuse gently, and the tea maintains its roundness without becoming astringent: the mark of good Pu'er. A single dose is sufficient from morning to night.
Storage
Like fine wines, fermented Pu'er withstands the years without losing anything; on the contrary, it gains in depth and complexity. Simply keep it away from light and strong odors, in its sealed pouch or a clean box. You can forget it for a few months, or even years, at the back of a cupboard: it will wait for you, and it will thank you.
Tasting notes
The liquor is dark, round, velvety, without the slightest astringency. The palate recognizes woody, slightly earthy notes, sometimes sweet like a hint of ripe fruit or precious wood. Very low in theine, this Pu'er can be drunk from morning to night without disturbing sleep: a tea for adults and children alike, particularly enjoyed at the end of a meal.
Characteristics
| Type | Fermented Pu'er (Shou Pu'er) |
| Origin | Yunnan, China, over 1,800 m altitude |
| Certification | Organic Agriculture (AB) |
| Format | Whole buds, loose leaf |
| Net weight | 50 g |
To learn more
Three readings to better understand this tea and prepare it as we do.
- What is Pu'er tea?: origins, terroirs, traditional virtues.
- Fermented Pu'er or Raw Pu'er: two families, two characters, how to choose.
- How to prepare Pu'er tea: gaiwan, teapot, tea ball, thermos.
Our Story
From Yunnan to your cup, with no intermediary
We spend half the year in the mountains of Yunnan, in southwest China, to select the batches and work with the producers we have known for years. The trees we choose are sometimes several centuries old. Their leaves are hand-fried in a wok over a wood fire, a practice that has become rare.
The Pu'er you receive has not passed through a wholesaler or a standardization warehouse. It comes directly from up there.
Elouan and Qiao
Founders of DaoThé, Yunnan, China
Our Pu'er
All Daothé Teas — Pu'er, White, Yunnan | Daothé
Daothé Organic Pu'er
Sale price$33.00
Yunnan Antique Wild Raw Pu'er
Sale price$18.00
Daothe Pu-erh Fermented GongTing — 50g loose leaf
Sale price$18.00
Pu'er Gushu FuTuo Gong Ting Bingdao
Sale price$9.00
Discovery Set — 3 Yunnan Teas
Sale price$18.00
Daothe White from Yunnan Forest
Sale price$18.00
Pu-erh, to start
We often get asked these questions. Here are the answers we would give over a cup of coffee.
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Pu'er is a post-fermented tea produced exclusively in Yunnan, Southwest China, from large-leaf tea trees. It is the only tea in the world named after a place rather than a process, and it benefits from a protected geographical indication in China and Europe alike.
What sets it apart from all other teas is its fermentation: a transformation driven by living microorganisms, which allows it to improve with age. A well-preserved cake can evolve for decades, each year bringing more depth, roundness, and new aromas.
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Raw (sheng) Pu'er naturally evolves with age. When young, it is lively, floral, sometimes frankly bitter. Over time, microorganisms present on the leaves slowly transform the material: the aromas shift towards woodiness, dried fruits, soft leather, camphor. A good sheng can be kept for decades and improves with each passing year.
Cooked (shou) Pu'er results from an accelerated fermentation process, invented in 1973, which immediately gives it a sweet, round, and earthy character. It is ready to drink quickly, even though it also refines with aging. It is often through shou that beginners start: it is more immediate, more welcoming.
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The simplest: a small container (a gaiwan or a small teapot of 100 to 150 ml), simmering water, and about 6 grams of tea. We do not rinse the leaves before infusion: it is often recommended, but with a clean tea like ours, it is unnecessary. Infuse for a few seconds, extending the time a little with each steeping.
A good Pu'er can easily be re-infused ten times or more, and each cup tells something different. This is one of the joys of this tea: the first sip is only the beginning of the conversation.
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It all depends on the tree, the terroir, and the work involved. Teas from true ancient trees, some of them several centuries old, deeply rooted in the mountains, produce leaves with a richness that plantations cannot replicate. Harvesting is done by hand, on steep terrain, with a low yield. And the processing requires artisanal know-how: cooking the leaves in a wok, for example, is a slow and precise action, which has become very rare today.
The price reflects this reality on the ground. This is also why you should be wary of labels that are too good to be true at prices that are too low: in the world of Pu'er, counterfeiting is massive, and the vast majority of teas sold as ancient trees are not.
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Traditional Chinese medicine has attributed digestive and internal balance virtues to Pu'er for centuries. Chinese classics consider it a tea that accompanies the body after meals and supports harmony between organs throughout the seasons. Recent scientific research explores these avenues, particularly concerning the gut microbiota, with promising results, though definitive proof cannot yet be claimed.
What we know from experience is that a good Pu'er, consumed regularly, is a discreet and lasting companion. It is primarily a tea, not a remedy, but it is a tea that tradition places very close to care.
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Pu-erh is an adaptable tea, and the French climate naturally suits it. The only real rule is to keep it away from odours: tea absorbs everything around it, and a cake stored near spices or household products is ruined.
Our recommendation: a terracotta pot with a cotton cloth between the lid and the pot, to let in just enough air. At least half full, in a quiet place. The tea ages quietly there, without needing any attention.
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Our teas come from ancient trees in the Mengku region of Yunnan, centuries-old trees, deeply rooted in the mountains, which yield leaves of a richness that plantations cannot reproduce. The leaves are hand-fired in a large wood-fired wok, a practice that has become very rare today, and sun-dried, two essential conditions for the tea to improve with time.
For our cooked Pu'er, fermentation takes place in small artisanal batches, allowing for fine control and a clean taste that is not found in industrial productions. We are on site six months a year and participate in every step, from picking to processing. These are not teas we buy: these are teas we make.
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If you like sweet and mellow flavors, a cooked Pu'er will be a good first step: it's easy to get to know without requiring patience. If you're curious and like bold tastes, a young raw Pu'er will surprise you with its vivacity and how it evolves from one infusion to the next.
In both cases, start with a quality tea, even if it's a small amount. A good tea forgives preparation mistakes; a bad tea, even if well infused, will yield nothing memorable.
They trust us
What our customers say
I drink this tea every day. It's very pleasant, not bitter, and doesn't keep me awake.
Brigitte K.
Loyal customer
Discovered a few years ago at an organic fair, I order it regularly. Very mild and delicate, with the added benefit of many virtues. I recommend it!
Dominic
Mouguerre, Nouvelle-Aquitaine
A comforting tea of exceptional quality. A fan and loyal customer since day one!
Tara Z.
Loyal customer
A very good tea, healthy and tasty. I drink it every night after dinner. Very good contact with the seller.
Sylvie
Vélizy-Villacoublay, Île-de-France
A fan of organic, Le Sauvage is a lovely surprise — completely different, very fragrant and delicate. The two really form a Yin and Yang!
David D.
Vélizy-Villacoublay, Île-de-France
You immediately feel that these are authentic, pure, and subtle teas. After years of tasting them, I can no longer do without the moments of serenity they provide.
Margot
Urcuit, Nouvelle-Aquitaine
Answers to your questions about Pu-erh tea
DaoThe's notebooks
Fermented or Raw Pu'er: How to Choose?
Shou or sheng, fermented or raw: two families of Pu'er, two very different characteristics. A guide to choosing the one that suits you.
Read more
Benefits of Pu'er Tea: What Traditional Chinese Medicine Says
Before it was a beverage of pleasure, tea was a remedy. What traditional Chinese medicine says about Pu'er — origins, post-meal uses, and our approach: tradition, not prescription.
Read more
Pu'er and Seasons: Which Tea for Which Moment
In Chinese thought, one does not drink the same tea in summer and winter. It's not a matter of personal taste, but a matter of balance. Traditional Chinese medicine classifies every food, every dr...
Read more
Aging Your Pu'er: Time as an Ingredient
Pu'er is the only tea in the world that improves with age. Where a green tea loses its aromas in a few months, a well-stored Pu'er gains depth, roundness, and complexity year after year. This prop...
Read more
Gushu: What is Ancient Tree Tea?
In the world of Pu'er, one word comes up more than any other: gushu. We see it on packaging, in descriptions, on tea stalls in China. It means "ancient tree" and it changes everything. A Pu'er fro...
Read more
How to choose your first Pu'er
You've heard of Pu'er, read a few lines, perhaps tasted a cup at someone's house, and you'd like to start, but the field seems vast. Raw, fermented, cake, loose leaf, ancient tree, young sprout: w...
Read more