Towards the Clouds | Yunnan Ancient Tree Pu-erh Tea Sample Set

Who says beginners can’t appreciate tea? We’ve always believed that as long as the tea is authentic and well-made, anyone can develop the ability to taste its quality and subtle differences. That’s why we created the “Towards the Clouds 向云端” Ancient Tree Pu-erh Tea Sample Set—six carefully selected teas (three raw teas, three ripe teas) designed to help you discover the unique character of each mountain through just a few infusions and experience the beauty of “one mountain, one flavor.”

This set doesn’t chase after famous names like Lao Banzhang 老班章or Bingdao Old Village 冰岛老寨. Instead, it returns to the essence of Pu-erh tea: authenticity, purity, and drinkability. Each tea is sourced from trusted ancient tree gardens in Yunnan that we’ve personally visited and evaluated. With reliable origin, solid craftsmanship, and great value, this collection is ideal for those just starting their Pu-erh tea journey who want to avoid costly mistakes.

One of the reasons I entered the tea industry in the first place was to help my friends avoid the pitfalls of buying and drinking tea. So now, I feel it’s my responsibility to curate something trustworthy for beginners. From the complexity of the tea mountains, I’ve selected six honest and worthwhile teas to help you open the door to Pu-erh with just three raw and three ripe infusions.

Raw Pu-erh Tea

Traditional Gongfu Style

Use a Gaiwan with a tea-to-water ratio of 1:25. Brew with freshly boiled water at 100°C (212°F). Do not cover with the lid. Pour water in a thin, steady stream directly onto the tea ball. Once the tea begins to open up, pour out the liquor right away—no need to let it steep. The first infusion can be consumed. For the second infusion, avoid pouring water directly onto leaves. Again, do not let the tea steep—pour out the liquor immediately. After each infusion, make sure to pour out all the tea completely to avoid bitterness or astringency. 

Ripe Pu-erh Tea

Traditional Gongfu Style

Use a tea-to-water ratio of 1:25. Pre-warm the Gaiwan or Yixing teapot with boiling water, then add the measured tea and let it sit briefly to awaken the leaves. Gently shake the pot before brewing. Pour boiling water slowly into the pot, allowing a soft interaction with the tea. Rinse once, then steep each infusion for about 10 seconds. Adjust steeping time as desired and enjoy multiple smooth, rich brews.

Thermal Steeping

Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.