Discovery Set — 3 Yunnan Teas
✦ Naturally low in caffeine, enjoyed from morning to night
A set of 3 Yunnan teas, €15.
Three naturally low-caffeine teas, chosen in the mountains of Yunnan.
This set brings together our three signature teas (a white tea, a fermented Pu'er and a wild raw Pu'er) in pre-measured sachets. Two sachets of each, to discover at your own pace or to give something just right. All come from Yunnan, all are naturally low in caffeine, all can be drunk at any hour.
Why this set
Naturally low in caffeine, all three. The white tea is lightly processed: its low oxidation preserves the leaf without concentrating its caffeine. The two Pu'er ferment at length, which removes most of the caffeine. The result: three teas you can drink from morning to evening, including in the evening and after meals, without fear of disturbing sleep.
Handmade in Yunnan, from harvest to tea cake. We are based in the mountains of Yunnan, where we harvest and shape our teas by hand, batch by batch. These three teas come from terroirs we know by heart, from leaves we have worked ourselves. Each sachet contains a full, ready-to-use measure.
To discover or to give. Three families of tea, three very different profiles, one thing in common: the origin. It is a fine starting point for anyone discovering Chinese tea, and a gift you can give without going wrong.
The three teas
Yunnan white tea, 2 sachets of 4 g. From forest tea trees at over 1,800 metres of altitude, barely processed after picking. The liquor is clear, floral, sweet as honey. It is the airiest of the three, spring-like, without the slightest astringency. Prepare it 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. A dark, velvety liquor, woody and lightly earthy notes, a natural sweetness on the finish. It is the tea you offer after a meal, reputed in Chinese tradition to accompany digestion. Water at a full boil.
Wild antique raw Pu'er, 2 sachets of 5 g. A Sheng Pu'er from century-old wild tea trees of Yunnan. A golden, floral, lightly camphored liquor. A herbaceous freshness on the palate, without bitterness, and a long finish that Chinese tasters call the huigan, the sweet return. Water at 90–95 °C.
Preparation
Each sachet is a ready-to-use measure. Place it in your cup, teapot or thermos, pour water at the indicated temperature, let it steep two to four minutes, remove the sachet. Each sachet withstands one to two infusions: set it aside after the first, it can give a second cup by lengthening the time slightly.
Temperatures to remember: 80–85 °C for the white tea (boiling water crushes its aromas), 90–95 °C for the wild raw Pu'er, a full boil for the fermented Pu'er. A low-mineral water suits all three.
What's in the set
| Yunnan white tea | 2 sachets × 4 g |
| Fermented Pu'er | 2 sachets × 5 g |
| Wild antique raw Pu'er | 2 sachets × 5 g |
| Total | 6 sachets, 28 g |
| Origin | Yunnan, China |
To go further
Three reads to know this tea better 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.
Tea pressed by hand, as it was a thousand years ago
Qiao has been making tea for thirty years. By hand, following the old ways, she presses each cake herself on a stone mill, a craft handed down for more than a thousand years and today listed as intangible cultural heritage.
Our tea trees, some several centuries old, grow above 1,800 metres: we call them the "old immortals." Their leaves are fixed by hand in great woks heated over a wood fire, then rolled. Six months a year, we are there, at every step.
