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Travel sets

Travel gongfu set — leather deluxe

Vegetable-tanned leather carry case with our full travel kit, plus a fitted thermos slot and a precision scale pocket — the heaviest, most complete gongfu companion for the road.

$399USD · 1800 g

Weight
1800 g
Processing
Hand-stitched vegetable-tanned leather case; contains gaiwan, 4 cups, cha he, scale pocket, and thermos slot
Sourced by

Stitched in Yunnan, tested on the road

Sandry Law spends more time in tea markets than in his Kunming office. On one procurement trip last spring, he found himself longing for a single case that could hold everything he needed for a proper gongfu session — not just a gaiwan and cups, but a thermo jug for hot water in cold train stations, and a place for his pocket scale when buying mao cha direct from farmers. Most travel sets cut corners on leather quality or omit the extras. He decided to change that.

The result is the leather deluxe: a full-grain, vegetable-tanned hide sourced from a small tannery outside Kunming, hand-stitched in a workshop that usually makes saddlery for the horse trails of northwest Yunnan. The case is stiff at first — it will mould to your gear and your hands over years of use. Inside, the same porcelain gaiwan and double-walled glass cups as our canvas set, but now with a dedicated sleeve for a 350 ml insulated thermos and a reinforced pocket for a jeweller’s scale. At 1.8 kg it’s the heaviest bag in the range, but it delivers the most complete mobile tea table we’ve ever built.

Sandry tested the first sample on a three-week village-hoping circuit through Lincang. It survived rain, rattling minibus rides, and more than forty tea sessions. When he came back, he only changed the strap — everything else was ready.

The leaf, brewed

Recommended pairing — Yunnan Golden Needle black tea

dry leaf

Slender, downy tips the colour of dark honey; aroma of malt and dried apricot, with a faint leather note that mirrors the set.

wet leaf

Unfurled leaves release a deep caramel scent, coppery and clean, with a whisper of yams.

liquor

Clear amber-bronze, glowing in the white porcelain cup; silky body and no haze.

aroma

Cooked stone fruit, brown sugar, and a hint of sandalwood from the Yunnan terroir.

taste

Smooth entry — molasses, red dates, and toasted grain — rolling into a gentle, warming spice. Full-flavoured without astringency, just enough grip to remind you it’s a classic Dian Hong.

finish

Long, sweet aftertaste (huigan) with a dried tangelo note; the mouth stays clean and softly coated for minutes.

Brewing

A method, not a recipe.

Method
gongfu
Ratio
5 g per 100 ml
Water temp
90 °C (195 °F)
First infusion
10–15
Subsequent
5–7 infusions, add 5 s each pour after the first; steep 20–30 seconds for the last round

Using the set’s built-in thermos, keep water at 90 °C for the entire session. A quick rinse wakes the leaves without wasting the first flavour wave.

Sourced by

Sandry Law

Head of Procurement (China)

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