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30-day cohort

Switch to tea — spring 2027 cohort

Replace the anxiety spikes and afternoon crashes of coffee with something deeper. Over 4 weeks you’ll learn to ride the calm, sustained focus that only Chinese tea provides — guided by a senior tea expert, alongside a small group of fellow switchers.

Duration
4 weeks
Starts
2027-03-15
Seats
40
From
€96
Apply

your 30-day tea switch

For most of us, the morning doesn’t start until the first hit of caffeine is in the bloodstream. Coffee is fast, loud, and often leaves us scattered — heart racing, thoughts jittering, then a crash that sends us reaching for another cup by 11.00. The spring 2027 cohort of Switch to tea is a structured invitation to replace that loop with the layered, sustained focus of Chinese tea.

Over four weeks you’ll taste four distinct tea categories: a vibrant green, a GABA-rich oolong, a raw puerh, and a classic black tea from the Wuyi mountains. Each week builds on the last — not just in flavour but in how you relate to energy, attention, and the rituals that shape your day. Sessions are led by Chen Hui Yi, senior tea expert for white, green and yellow teas, whose quiet authority transforms a simple cup into a lesson in self-regulation.

We start with Lóng Jǐng (龙井), the legendary green tea from Zhejiang. In the first week you’ll learn to calibrate your caffeine intake — not by eliminating it, but by choosing a source that releases slowly and pairs with L-theanine. A cup of Long Jing can lift alertness without the rebound, because the amino acids in whole-leaf tea soften the peak and extend the plateau. You’ll keep a simple journal to track your energy across the day.

Week two introduces GABA Oolong (佳叶龙茶), a Fujian tea processed in a nitrogen-rich environment to concentrate gamma-aminobutyric acid. GABA is the same neurotransmitter your brain produces before deep sleep — and when taken in tea during the day it can soothe the background noise of anxiety without sedation. This week is about discovering steady energy: the kind that lets you sit with a complex problem and not feel the urge to stand up and pace.

Halfway through the programme we turn to Shēng Pǔ’ěr (生普洱), a raw puerh from Yunnan. Where the first two teas worked on chemistry, puerh works on presence. The slow unfolding of its flavour over multiple infusions teaches patience and attention. Chen Hui Yi will show you how to read the leaves, how water temperature and pouring rhythm alter the cup. By now most participants report that the thought of coffee has been replaced by curiosity — and a stack of teaware beside the kettle.

We close with Zhèng Shān Xiǎo Zhǒng (正山小种), the original Lapsang Souchong. The gentle smoke from pinewood over the drying leaves recalls campfires and old libraries. It’s a tea for ritual: the small ceremony of warming a gaiwan, the first scent, the deliberate pour. This final week is about making the switch permanent — designing your own morning and evening rituals, and finding the teas that fit your nervous system.

Throughout the cohort you’ll receive a curated kit of these four teas (enough for daily sessions) delivered by shop.puerh.app, and you’ll join a private discussion space on tea.community where you can share notes, ask questions, and find encouragement from others on the same path. Every live session is recorded, so you can participate asynchronously if your timezone or schedule demands it.

This isn’t a detox or a challenge — it’s a slow, careful apprenticeship in feeling what tea can do for your mind and body. There are only 40 seats because Chen believes in workshopping small groups where everyone’s palette gets real attention. Come with your doubts; leave with a new relationship to caffeine.

Week by week

What’s included