High Mountain Tea Discovery Set, 5 Yunnan Teas for Beginners | TeaCha

Five handcrafted high mountain teas from Tengchong, Yunnan, hand-selected by the TeaCha team, all made from the same Qing Xin Oolong cultivar (青心乌龙) grown at 2,000–2,300 m on volcanic soil. The idea behind the set is simple and revealing: take one premium cultivar and show how processing alone turns it into completely different teas. Here that means three light oolongs, one dark-roasted oolong and one red tea, side by side. The 2025 production.

This is the ideal place to start with Chinese tea. Because every tea begins from the same leaf, the differences you taste come entirely from craft, not from cultivar or origin, which makes the set both an easy, low-commitment tasting flight for newcomers and a genuine lesson in how Chinese tea is made. Brew them side by side, or work through them one session at a time, and the spectrum of aroma, flavour and texture speaks for itself.

What's in the set

1. Volcano Oolong (火山 · Huo Shan) — Oolong. A high mountain golden oolong given three stages of light roasting, yet still firmly a light oolong. Floral and vanilla notes with a fresh, gently sweet finish. The warmest and most rounded of the three light oolongs.

2. Autumn Waters Oolong (秋水 · Qiu Shui) — Oolong. A light high mountain oolong from the autumn harvest, smooth and balanced. Floral and vanilla notes with a refreshing, slightly sweet and grassy finish.

3. Cloud Peak Dew Oolong (云顶甘露 · Yun Ding Gan Lu) — Oolong. A light high mountain oolong from the spring harvest, the freshest and most aromatic of the three. Floral and vanilla notes with a refreshing, sweet, lingering finish.

4. Red Cloud Oolong (赤云 · Chi Yun) — Dark oolong. Taken to a deeper roast, this is the boldest tea in the set. Caramel, floral and fruity notes with a pleasant sweet aftertaste. Shows how far the same leaf moves with more fire.

5. Red Sister Red Tea (红妹儿 · Hong Mei Er) — Red tea (Chinese black tea), the same Qing Xin leaf fully oxidised. Smooth and naturally sweet, reminiscent of a softer Earl Grey with a light bergamot character and a gentle sweet finish.

How to brew

Use one sachet per session. Water 95–100 °C, about 5–6 g per 100–150 ml. Gongfu style: 20–40 seconds per infusion. Western style: 2–4 minutes. All five reward multiple infusions.

Tea profile

📖 Brewing guide: Learn how to brew Chinese tea and gongfu cha properly to get the best flavour and aroma.

🍃 New to Chinese tea? Explore the six types of Chinese tea and find the styles that suit your taste.