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LeleDaily

Nourish (Daily Black)

Nourish (Daily Black)

Jingmai Mountains, Yunnan. 2024 Harvest

A sun-warmed, fruity black tea, not the bold style, but nourishing and inward in expression. Have it when you feel a little "dried" inside, take it slow and let it flow through your body. Take a moment to look at those large leaves, turning, swirling, a life wild grown in the mountains with mother trees over 300 years old - we are back to the forest.

Tasting notes: Rounded • Sweet fruit • Sun-warmed
Processing: Traditionally sun-dried
Best brewing: Mug or gongfu
Net Weight: 40g loose leaf
Servings: ~8–10 gongfu sessions or 25–30 western cups

$25.00 USD
$25.00 USD
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Why We Chose This Tea

We chose this tea for the character of the leaves.

The leaves come from large, old tea trees — some over 300 years old — growing deep in the forests of Jingmai.

They are sturdy, generous leaves that open slowly and keep giving.

The liquor is clear and golden, with a gentle honeyed sweetness that lingers long after each sip.

It’s a tea with patience.

You can return to it again and again — infusion after infusion — and it keeps unfolding.

How to brew

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

  • Gongfu Style (Teapot or Gaiwan)

    5 tea • 110ml water • 212°F
    Steep for 5 seconds for the first 3 rounds.
    Add 5 seconds each round after— enjoy 15-20 steeps 
Best enjoyed on its own, but open to experimentation. Pay attention to aroma, mouthfeel, and the lingering sweetness.

About the Origin

Nourish 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 tea 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 teas that express clarity and balance rather than intensity.

What we appreciate most:

  • Leaves sourced from ancient and semi-wild tea trees
  • Careful traditional processing
  • Clean storage conditions
  • A philosophy that values everyday drinkability

This tea reflects that same quiet care.

A Daily Ritual

A sun-warmed, fruity black tea.

Not bold, but nourishing in expression.

Drink it when you feel a little dried inside.

Take it slowly.

Watch the leaves open and turn in the water —

a life grown wild in the mountains.

For a moment, we are back in the forest.

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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