Discovery Set — 3 Yunnan Teas

Naturally low in caffeine, all three. White tea is minimally processed: its low oxidation preserves the leaf without concentrating the caffeine. The two Pu'er teas undergo long fermentation, which eliminates most of the caffeine. The result: three teas that can be drunk from morning to night, including in the evening and after meals, without fear of disturbing sleep.

Selected directly from producers in Yunnan. We spend six months a year in the mountains of Yunnan. These three teas come from regions we know well, from producers with whom we have worked for years. Each sachet contains a full, ready-to-use dose.

For discovery or for gifting. Three tea families, three very different profiles, one common thread: their origin. It's a good starting point for anyone discovering Chinese tea, and a gift that can be given without hesitation.

Yunnan White Tea, 2 sachets of 4 g. From forest tea trees at over 1,800 meters altitude, minimally processed after picking. The liquor is clear, floral, sweet like honey. It is the most ethereal of the three teas, spring-like, without the slightest astringency. It should be prepared at 80–85°C to preserve its delicate aromas.

Fermented Pu'er, 2 sachets of 5 g. A Shou Pu'er from Yunnan, long fermented. Dark and velvety liquor, woody and slightly earthy notes, natural sweetness on the finish. This is the tea offered after a meal, renowned in Chinese tradition for aiding digestion. Use boiling water.

Wild Ancient Raw Pu'er, 2 sachets of 5 g. A Sheng Pu'er from century-old wild tea trees in Yunnan. Golden liquor, floral, slightly camphorated. An herbaceous freshness on the palate, without bitterness, and a long finish that Chinese connoisseurs call huigan, the sweet return. Use water at 90–95°C.

Each sachet is a ready-to-use dose. Place it in your cup, teapot, or thermos, pour water at the indicated temperature, steep for two to four minutes, then remove the sachet. Each sachet can be used for one to two infusions: set it aside after the first, it can yield a second cup by slightly extending the steeping time.

Temperatures to remember: 80–85°C for white tea (boiling water crushes its aromas), 90–95°C for wild raw Pu'er, full boil for fermented Pu'er. Low-mineralized water is suitable for all three.