Premium Tea Advent Calendar

1. Day 1 – White tea “Pai Mu Tan” (White Peony) A sweet white tea made from tender buds and young leaves, with notes of grape-like fruit and gentle woodiness. Brewing: 95 °C, 150 ml, 5–15 seconds, 5–10 infusions; use short infusions in a gaiwan or small teapot and slightly extend the time as the leaves open.
2. Day 2 – Aged White Tea with Jin Yin Hua (Honeysuckle) Matured white tea enriched with honeysuckle blossoms, offering mellow honey sweetness and soft, chamomile-like florals. Brewing: 95 °C, 150 ml, 5–15 seconds, 5–10 infusions; ideal for gongfu brewing with quick pours and full decanting after each infusion.
3. Day 3 – Raw Pu-Erh Mini Brick A fresh, honey-sweet sheng Pu-Erh with wild flower aroma and gentle complexity. Brewing: 95 °C, 150 ml, 5–30 seconds, 5–15 infusions; start with very short steeps and gradually increase the time to explore the evolving character.
4. Day 4 – Pu-erh tea in a mandarin “Xiao Qing Gan” Shou Pu-Erh aged inside a green mandarin peel, combining woody earthiness, warm honey and bright citrus notes. Brewing: 95 °C, 150 ml, 5–20 seconds, 5–10 infusions; pour water directly into the tangerine shell or over the pieces and fully pour off after each steep.
5. Day 5 – Oolong tea “Dancong” A highly aromatic oolong with dried fruit sweetness, hints of chocolate, orchid blossom fragrance and a creamy, full body. Brewing: 95 °C, 150 ml, 5–20 seconds, 5–10 infusions; use a high leaf-to-water ratio and short infusions, adjusting time to taste.
6. Day 6 – White Tea Dragon Pearl Hand-rolled white tea pearls with elegant rose aroma, floral honey sweetness and subtle woody undertones. Brewing: 95 °C, 150 ml, 5–30 seconds, 5–10 infusions; briefly “wake” the pearls, then use short steeps and lengthen slightly as they unfurl.
7. Day 7 – Green tea “Longjing” (Dragon Well) A classic Chinese green tea with exceptional freshness, toasted soybean notes and delicate orchid accents. Brewing: 85 °C, 250 ml, 1–3 minutes, 1–4 infusions; use about 3–4 g per 250 ml, steep shorter for a gentler cup and longer for more intensity.
8. Day 8 – Matcha Vibrant Japanese stone-milled green tea powder with fresh, milky and umami-rich notes reminiscent of nori and early spring buds. Brewing: Below 85 °C, 150 ml; sift the powder, then whisk vigorously for about 15 seconds until a fine foam forms, adding more water if you prefer a lighter usucha style.
9. Day 9 – Ripe Pu-Erh Tea (Shou Pu-Erh) A grounding shou Pu-Erh with earthy, bready and woody nuances. Brewing: 95 °C, 150 ml, 5–15 seconds, 5–10 infusions; give the leaves a quick rinse, then start with very short steeps and gently increase the time.
10. Day 10 – Jasmine Tea Fragrant jasmine green tea with soft floral perfume, gentle sweetness and a fresh, soothing finish. Brewing: 90 °C, 250 ml, 1–3 minutes, 1–4 infusions; steep 1–2 minutes for a light, airy jasmine cup or up to 3 minutes for a more intense aroma.
11. Day 11 – Dark tea “Anhua Qianliang” Robust dark tea with pine smoke, bamboo leaf freshness, forest-floor mushroom notes and deep woodiness. Brewing: 95 °C, 150 ml, 10–30 seconds, 5–15 infusions; briefly rinse, then begin with shorter steeps and extend as the liquor becomes rounder and richer.
12. Day 12 – Yunnan Yellow Tea A rare yellow tea from Yunnan with honeyed sweetness, rose-like florals and rich brown sugar depth. Brewing: 85 °C, 150 ml, 5–15 seconds, 5–10 infusions; brew like a fine green tea with relatively short infusions to highlight its gentle sweetness.
13. Day 13 – Drip-bag oolong tea “Da Fu Wong” An innovative drip-bag oolong with almond nuttiness, hazelnut richness and refreshing bamboo-leaf notes. Brewing: Above 97 °C, 350 ml; place the drip bag over the cup and slowly pour hot water through in a steady stream until fully extracted (single infusion).
14. Day 14 – Ripe Pu-Erh Mini Tuo Smooth mini tuo shou Pu-Erh with yeasty warmth, woody tones and mineral earthiness. Brewing: 95 °C, 150 ml, 15–30 seconds, 5–8 infusions; quickly rinse, then steep briefly at first and lengthen each round as desired.
15. Day 15 – Oolong tea “Da Hong Pao” Legendary cliff-grown oolong with roasted depth, dried fruit sweetness and complex chocolate notes. Brewing: 90 °C, 150 ml, 10–20 seconds, 5–12 infusions; use plenty of leaf, keep infusions short, and maintain stable temperature for layered, mineral-rich cups.
16. Day 16 – Jasmine-Scented Ripe Pu-Erh A distinctive shou Pu-Erh refined with Chinese fir and jasmine blossoms, weaving floral brightness into earthy mushroom tones. Brewing: 95 °C, 150 ml, 5–15 seconds, 5–10 infusions; dose gently to balance jasmine and earth, and increase steeping time only slightly over the session.
17. Day 17 – Black tea “Golden Bud Dianhong” An exquisite golden-tipped black tea with lychee-like sweetness, caramel smoothness and an elegant hint of rose. Brewing: 90 °C, 250 ml, 1–2 minutes, 1–5 infusions; aim for around 2 minutes with a moderate leaf amount for a rounded, dessert-like cup.
18. Day 18 – Dark tea “Sui Yin Zi” A characterful tea with notes of rye bread, seasoned wood and creamy white chocolate. Brewing: 95 °C, 250 ml, 1–2 minutes, 1–5 infusions; begin with about 1 minute and lengthen slightly to intensify the bakery and cocoa-like notes.
19. Day 19 – Black tea “Jin Jun Mei” Premium black tea crafted from fine buds, showing osmanthus-like florals, sweet potato richness and dark berry complexity. Brewing: 90 °C, 250 ml, 1–2 minutes, 1–5 infusions; use a light hand with the leaf and steep 1–1.5 minutes for an elegant, silky profile.
20. Day 20 – Coffee Rose Black Tea An inventive black tea blend with caramel sweetness, full roasted coffee-bean aroma and layered hazelnut tones. Brewing: 90 °C, 150 ml, 5–15 seconds, 5–10 infusions; brew gongfu-style with very short steeps to keep coffee, cocoa and rose beautifully in balance.
21. Day 21 – Oolong tea “Zhangping Shuixian” Pressed oolong with a soft, milky texture and delicate orchid blossom fragrance. Brewing: 95 °C, 150 ml, 5–20 seconds, 5–15 infusions; lightly rinse the pressed cake, then start with very short steeps and gradually extend as the leaves loosen.
22. Day 22 – Black tea “Classic Dianhong” Traditional Yunnan black tea with caramel sweetness, juicy grape notes and refined rose aromatics. Brewing: 95 °C, 150 ml, 5–20 seconds, 5–10 infusions gongfu-style; alternatively brew Western-style at 90–95 °C for 2–3 minutes with a larger volume.
23. Day 23 – Triangle Bag Ripe Pu-Erh Convenient pyramid bag filled with aged shou Pu-Erh, offering earthy depth, yeasty warmth and woody roundness. Brewing: 95 °C, 250 ml, 1–2 minutes, 1–5 infusions; gently move the bag in the water for even extraction and slightly extend steeping time on later rounds.
24. Day 24 – Green tea “Anji Bai Cha” A rare green tea celebrated for its extraordinary freshness, bamboo-leaf clarity, toasted soybean notes and tender bud character. Brewing: 90 °C, 250 ml, 1–3 minutes, 1–4 infusions; favour the lower end of the temperature range and start around 2 minutes to highlight its sweet, silky, umami-rich liquor.

24 individually packed teas (133 g in total) in a numbered gift box. The guide comes as a PDF by e-mail.

Yes. Every door holds a different tea. You will find the full overview above under “All 24 doors at a glance”.

No. The calendar contains only the 24 teas, no accessories.

No. You will find taste profiles and brewing digitally online, and the guide as a PDF by e-mail.

No. The formats change from day to day: loose leaves, pressed pieces, tea pearls, drip bags and pyramid bags.

Yes. The advent calendar collection is very limited every year. If you want to give it as a gift, it is better to order early.

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