Shipping methods and delivery time: Depending on customer needs, such as small batches or consolidated shipments, shipping will be by air (usually within 10-14 days) or by sea (depending on geographical location).
Free shipping for orders over 300 euros
ymtea handles customs clearance and taxation
Orders are processed within 24 hours. Customized orders typically take no longer than 3 business days.
Scenario A: Damaged Package
Photography: Take pictures of the damaged outer packaging, shipping label, and internally damaged products.
Minor Damage (e.g., crushed tea box with intact tea leaves): Offer a 10% refund.
Severe Damage (e.g., shattered porcelain): Free reshipment.
Scenario B: Lost Package
Criteria: Tracking shows no updates for over 15-20 days, or displays "Delivered" but customer never received it. Contact carrier to initiate a "Missing Investigation."
If no resolution within 3 business days, we will reship your order.
Tea leaves are considered special merchandise and generally cannot be returned. However, in cases of incorrect shipments or significant discrepancies in shipment weight, we will arrange for reshipment or issue a refund.
Porcelain items such as teaware and teacups may be returned to YMtea's designated warehouse within 15 days of receipt. However, the following conditions and exclusions must be adhered to:
Per our return policy, if the return is unrelated to product quality and the customer wishes to return the item, the customer must initiate a return/exchange inquiry with customer service within 15 days of product arrival. Returns are only permitted after mutual agreement is reached, and the customer is responsible for covering return shipping costs, as we currently cannot request return shipping labels from our logistics partners. Upon receiving the returned product, we will issue a refund for the product's value.
Pu-erh tea is a very unique and prestigious Chinese tea that is a post-fermented tea. It originates from a specific region in Yunnan Province, China, and is made from Yunnan large-leaf sun-green gross tea through a specific processing technology.
Its core characteristic is "the more it ages, the more fragrant it is", which means that under certain conditions, its flavor and value will be enhanced as it is stored for a longer period of time.
Pu-erh tea is divided into raw and ripe pu-erh:
1. Raw Pu-erh
- Process: Fresh leaves → killing → kneading → sun-drying (to make sun-dried gross tea) → steaming and molding (or directly stored in the form of loose tea) → natural aging. 2.
2. ripe pu-erh (ripe tea)
- Technique: At the stage of raw pu-erh's sun-dried green tea, the natural aging process is simulated through the artificial accelerated fermentation process of "Wolu" ("渥堆").
- Wadding": the gross tea is stacked together, temperature and humidity are controlled to allow rapid microbial fermentation, usually completed within 45-60 days.
YM guarantees that the product you receive will be identical to our promise in appearance, color, and taste. All product images on ymtea.club are 1:1 scale photographs of the actual product.
Black tea is a fully fermented tea. The core of its production process lies in "fermentation" (actually more accurately called "oxidation"), which destroys the cellular structure of the tea leaves through kneading, allowing the polyphenols in the tea leaves to be fully oxidized under the action of enzymes, which results in the formation of the characteristic red leaves and red broth of black tea, and its aroma This results in black tea's characteristic red leaves and red broth, mellow aroma and quality characteristics.
Due to its fully fermented nature, black tea is very mild and less irritating to the stomach, making it ideal for daily consumption.
Core Characteristics of Black Tea
1. dry tea: oily, shiny color, tightly knotted (depending on the type, there are also broken teas such as CTC process black tea).
2. Soup color: red, bright and clear, with descriptions such as "red, thick and red" and "golden ring" depending on the category. 3.
3. Aroma: sweet and mellow aroma, common aroma of flowers, fruit, honey, sweet, malt, etc. 4.
4. Taste: mellow, sweet and smooth, with weak astringency, unlike green tea, which has a strong sense of bitterness and astringency.
5. Leaf Bottom: The tea leaves are reddish brown or bronze color after brewing.
✅ Tea polysaccharides + alkaloids in Pu-erh tea and black tea: promote insulin secretion and improve the efficiency of sugar metabolism.
✅ Soften blood vessels: flavonoids in Pu-erh ripe tea can reduce the risk of high blood pressure.
✅ Lower cholesterol: tea polyphenols inhibit intestinal fat absorption and lower low-density lipoprotein (LDL).
Tea polyphenols (e.g. EGCG) improve endothelial function and regulate blood lipids through antioxidant and anti-inflammatory effects. Our tea is rich in tea polyphenols and their microbial fermentation products, which promote gastrointestinal motility, help break down fats and promote fat metabolism. Tea polyphenols and catechins have lipid-lowering and cholesterol-lowering properties, which help prevent atherosclerosis, reduce the risk of cardiovascular disease and promote heart health.
The antioxidant components can not only slow down aging, but also promote skin metabolism, reduce pigmentation and wrinkle formation, make skin more delicate and smooth, and help maintain a youthful state.
✅ Puerh Ripe Tea is rich in fermented probiotic flora, which can regulate intestinal flora.
✅ EGCG (Catechin): a powerful antioxidant.
✅ Selenium + Vitamins: activates immune cells!
✅ Theanine: reduces the burden on the liver! Materia Medica: "Pu-erh tea removes grease, moistens the intestines and laxatives." And Pu-erh tea is easy to store and suitable for long-term preservation.
YMtea has nearly two decades of experience making Pu'er tea in China and has been exporting Pu'er and black tea to Europe for six years. We are about to open a physical pu-erh and black tea store in Europe ......
YM Core production areas: Bangdong Township (Xigui), Lincang City, Mengku Township, Shuangjiang County, Lincang City (Wuzhai, Iceland), Mengla County, Xishuangbanna (Yiwu)
Elevation: 1600-1800 m (centered on the old Iceland village)
Soil: yellow-brown soil, rich in organic matter
Tree species: large leaves, fat buds, obvious germination, bright hair color, strong tenderness
Microclimate: abundant sunshine, even precipitation, slow growth of tea trees。Ymtea.club is a Puerh Tea, Black Tea Specialized tea retailer and wholesale exporter, exporting to Europe for nearly 7 years, with nearly 500 customers all over Europe.
mail: ym@ymtea.club ; What's app :+8618009292610 ;Ymtea.club has its own offline store in Xi'an, China, which can be found by searching for "云茗老茶馆" on the map. We will also be opening a store in Europe soon.
Brewing Pu'er tea or black tea is as simple as making a cup of coffee—or even easier.
Black Tea: Water temperature should be close to 90°C (192°F). Use 5-6 grams of black tea per 100 milliliters of water. Rinse for just 3 seconds… After 8 infusions, you can steep for 10 or 15 seconds before pouring. However, I prefer gradually drawing out the subtle flavors.
Pu’er Tea: When pouring into a teapot or cup, aim for water as hot as possible (95°C to 100°C). If using Yaozhou ware (or any porous clay), I dedicate one pot for ripe Pu’er and another for raw.
For raw Pu’er, I typically rinse the leaves once, about 5 seconds. For ripe Pu’er, I usually rinse the leaves once, about 3 seconds each. The third and fourth infusions don’t need much time at all (5 seconds is sufficient).
Pay attention to the tea’s flavor and the brew liquid from successive infusions, as the leaves “give up” their essence. You’ll want to extend steeping times to extract more flavor. Most Pu’er teas can be brewed anywhere from 10 to 20 times.
When breaking tea leaves from a cake or brick, try to remove them layer by layer to avoid excessive breakage. Broken leaves tend to become bitter during brewing.
Another factor affecting brewing is how much tea you use. While many measure by weight (tea) and volume (water), I prefer an intuitive approach: fill your teapot or gaiwan one-quarter full with leaves.
If you prefer a weight-to-water ratio, I recommend 6 grams per 100 milliliters of water. The water should be 100°C (boiling hot)! Note that compressed Pu’er tea expands significantly more during steeping compared to less tightly compressed varieties. Observe the gradual unfurling of the leaves and the aroma they release.
Experimenting with the variables I’ve mentioned and noting the results is part of the joy of discovering Pu’er!
