Hand-harvested in Yunnan.

Backed by modern analysis.

Crafted for daily wellness.

For centuries, tea has been valued not only for its flavor, but for the naturally occurring plant compounds it contains. Today, modern research continues to explore how tea polyphenols, catechins, flavonoids, and amino acids may support metabolic health, digestion, antioxidant defense, and overall wellness.


At PiPi Tea, we combine traditional high-mountain cultivation with independent laboratory testing and evidence-informed sourcing.

What's Inside Your Cup?

Tea naturally contains hundreds of bioactive plant compounds that contribute to both its flavor and its wellness profile. Tea contains a unique combination of these compounds in a naturally occurring matrix rather than as isolated ingredients.

Compound

Found in

Studied For

Catechins

Oolong, Matcha, Green tea

Antioxidant activity, metabolic support

Flavonoids

Tea, berries, apples

Cellular protection and cardiovascular support

Polyphenols

Tea, olive, oil, cacao

Antioxidant and anti-inflammatory activity

L-Theanine

Tea leaves

Calm focus and cognitive support

Polysaccharides

Tea plants, mushrooms

Gut and metabolic health research

Our oolong is grown within a living ecosystem, passing organic standards

Sourced from Bengdong Mountain in Yunnan China at an average elevation of 1,473 meters (4,833 ft); cool temperatures, mountain mist, mineral-rich soils, and slower plant growth help create leaves with exceptional aroma, sweetness, and complexity.


Rather than clearing the mountain to establish a monoculture farm, the tea is cultivated alongside native vegetation, allowing the surrounding ecosystem to remain intact.

Why Elevation Matters

Higher elevations create slower-growing tea plants.

This extended growing period allows leaves to develop greater aromatic complexity and accumulate a broader spectrum of naturally occurring plant compounds, including polyphenols, catechins, flavonoids, and amino acids.

As a result the tea’s profile highlights...

Floral aroma

Lingering sweetness, smooth mouthfeel

Rich antioxidant content

What the Research Says

Metabolic Health

Tea consumption, particularly green tea and oolong tea, has been widely studied for its relationship with energy metabolism and fat oxidation.


A randomized crossover trial found that participants consuming oolong tea demonstrated approximately 20% greater fat oxidation over a 24-hour period compared with placebo, without disrupting sleep architectures.


A systematic review of tea catechins also reports that epigallocatechin gallate (EGCG), a major catechin found in tea, may contribute to increased fat oxidation and energy utilization, particularly when combined with caffeine.


Read more:

Zhang, S., Takano, J., Murayama, N., et al. (2020). Subacute ingestion of caffeine and oolong tea increases fat oxidation without affecting energy expenditure and sleep architecture: A randomized, placebo-controlled, double-blinded crossover trial. Nutrients, 12(12), 3671. https://doi.org/10.3390/nu12123671


Piyasena, K. G. N. P., Napagoda, M. T., Kalinga, J., & Jayasinghe, L. (2026). Health benefits of different types of tea: A review. Food, Nutrition and Health, 3, 11. https://doi.org/10.1007/s44403-026-00056-1

Gut Microbiome

Emerging research suggests that tea polyphenols may interact with the gut microbiome by influencing the composition and activity of beneficial bacteria. Because many tea polyphenols are not fully absorbed in the small intestine, they reach the colon where they are metabolized by gut microbes into smaller bioactive compounds.


A growing body of evidence, including systematic reviews of tea polyphenols, indicates that these interactions may help support microbial diversity and the production of short-chain fatty acids, which are associated with gut barrier integrity and digestive wellness.


While research is still evolving, tea is increasingly studied for its role as a dietary source of microbiota-accessible polyphenols.


Read More:

Zhao, Z., Chen, R., Ng, K., et al. (2024). Effects of Differently Processed Tea on the Gut Microbiota. Molecules, 29(17), 4020. https://doi.org/10.3390/molecules29174020


Piyasena, K. G. N. P., Napagoda, M. T., Kalinga, J., & Jayasinghe, L. (2026). Health benefits of different types of tea: A review. Food, Nutrition and Health, 3, 11. https://doi.org/10.1007/s44403-026-00056-1

Cognitive Function

Tea naturally combines caffeine with L-theanine, a pairing that researchers have investigated for its ability to support attention, alertness, and calm focus.


A systematic review and meta-analysis found that the combination of caffeine and L-theanine was associated with improvements in alertness, attentional switching, and aspects of sustained attention, particularly during the first two hours after consumption.


Read more:

Camfield, D. A., Stough, C., Farrimond, J., & Scholey, A. B. (2014). Acute effects of tea constituents L-theanine, caffeine, and epigallocatechin gallate on cognitive function and mood: A systematic review and meta-analysis. Nutrition Reviews, 72(8), 507-522. https://doi.org/10.1111/nure.12120


Piyasena, K. G. N. P., Napagoda, M. T., Kalinga, J., & Jayasinghe, L. (2026). Health benefits of different types of tea: A review. Food, Nutrition and Health, 3, 11. https://doi.org/10.1007/s44403-026-00056-1

Experience the Benefits

From Mountain to Laboratory

Quality You Can Verify

✓ Grown at high elevation in Yunnan Province


✓ Harvested by hand


✓ Traditionally processed using bamboo drying methods

✓ Tested for pesticide residues before export


✓ Independently tested in the United States

Independent Testing Results

✓ Glyphosate: Not Detected


✓ AMPA: Not Detected
✓ Salmonella: Not Detected


✓ Heavy Metals: Within Tested Limits

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