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LeleDaily

Ground (Daily Shu Pu'er)

Ground (Daily Shu Pu'er)

Jingmai Mountains, Yunnan. 2025 Harvest

A daily tea to add warmth to a chilly morning, accompany a workday, or help the body reset after heavier meals. Gentle on the stomach and easy to brew, this is a tea you can return to every day—even if you’re new to loose-leaf tea. 

Tasting notes: Earthy • Smooth • Deep
Processing: Controlled fermented
Best brewing: Mug or thermos
Net Weight: 40g loose leaf
Servings: ~8–10 gongfu sessions or 12–15 western cups

$21.00 USD
$21.00 USD
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Why We Chose This Tea

We chose this tea because it is comforting without being heavy.


Some ripe Pu’er can feel overly thick or fishy if poorly fermented. This one is clean, gentle.
balanced.


It’s the tea we reach for after long runs.
After travel.
After overstimulation.


It brings the body back down.


Ground is not dramatic.
It is steady — the kind of steadiness we want more of in daily life.

How to brew

  • Mug
    3g • 300ml • 212°F
    Steep 3 min. Re-steep 2-3 times to taste.

  • Thermos (all-day brewing)
    5g • 900ml • 212°F
    Steep 10 min. Refill and enjoy throughout the day.
Enjoy on its own, or with milk and simple additions like citrus peel, flowers, or spices.

About the Origin

Ground comes from the Jingmai Mountains (景迈⼭) in Yunnan, one of the most historically significant tea-growing regions in China and recently recognized as a UNESCO World Heritage cultural landscape.


Jingmai is known for its ancient tea forests, where tea trees grow interwoven with native forest vegetation rather than in monoculture plantations. The elevation, mist, biodiversity, and living soil contribute to depth and stability in the leaves.


Tea is central to daily life here — cultivated by generations of families across diverse ethnic communities, including the Dai and Bulang peoples.


While Yunnan today is also known for coffee and eco-tourism, tea remains its cultural foundation.

About the Maker

We source this Shu Pu’er through our long-term relationship with Shuixintang, a small tea studio in Yunnan led by Luoluo.


Luoluo works closely with mountain growers and focuses on clean fermentation and balanced aging. Her approach is patient and detail-oriented — prioritizing clarity over intensity.


What we appreciate most:
• Careful pile fermentation to avoid harsh or muddy flavors
• Clean storage conditions
• Leaves sourced from well-managed mountain gardens
• A philosophy rooted in respect for both land and daily drinkers


This tea reflects that quiet discipline.

A Daily Ritual


Brew it when the light is low.
Drink it from a cup that warms your hands.
Let it remind you that not everything needs to be fast.

Frequently Asked Questions

WHAT IS SHU PU’ER?

Shu Pu’er (景⼭熟) means “ripe Pu’er.”

Pu’er refers to a category of tea made from large-leaf varietals grown in Yunnan Province. Unlike green or black tea, Shu Pu’er undergoes a post-fermentation process developed in the 1970s.


Fresh leaves are carefully piled, moistened, and turned over several weeks to encourage controlled microbial fermentation. This process transforms brightness into softness and sharpness into warmth.


The result is a dark, smooth liquor with earthy depth and almost no bitterness.
It is often described as grounding — a tea that settles the body and steadies the mind.

WHAT IS THE DIFFERENCE BETWEEN SHENG PU’ER AND SHU PU’ER?

Shu Pu’er (景⼭熟) means “ripe Pu’er.”

Pu’er refers to a category of tea made from large-leaf varietals grown in Yunnan Province. Unlike green or black tea, Shu Pu’er undergoes a post-fermentation process developed in the 1970s.


Fresh leaves are carefully piled, moistened, and turned over several weeks to encourage controlled microbial fermentation. This process transforms brightness into softness and sharpness into warmth.


The result is a dark, smooth liquor with earthy depth and almost no bitterness.
It is often described as grounding — a tea that settles the body and steadies the mind.

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