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This Ancient Tree Raw Pu-erh Dragon Ball was produced by using tea leaves picked in early spring in 2016, from tea trees of more than 300 years old in high mountains. The picking standard for making this tea is one bud with one or two leaves. As the Chinese saying goes “the early spring tea is as precious as gold”. Early spring tea is also called “Ming qian” tea, which has high fragrance and affluent inclusions, so this raw dragon ball pu-erh has lingering aroma. Its dry leaves are covered with dense pekoe and have rich pekoe fragrance. Enthusiasts for ancient tree tea can even smell its slight ancient tea rhyme fragrance. Compared with normal large-leaf tea species, this ancient tree tea has more complex taste. Its slight bitterness will immediately disappear and turn to strong sweet aftertaste. Moreover, ancient tree tea always has a little floral aroma.
The recommended brewing method of this raw dragon ball pu-erh is to use teacups, brewing for six minutes, so that its taste is the best and sweetness is prominent.
This Ancient Tree Raw Pu-erh Dragon Ball is convenient to carry and ideal for raw tea lovers to enjoy on a daily basis.
The fresh tea leaves for producing Ancient Tree Dragon Ball Raw Pu-erh Tea come from Jiu Tai Po tea garden, which is located in pu’er city with the highest elevation reaches at 2016 meters. This tea garden is shrouded by a variety of ecological tea plantations, such as Taidi cha (plantation tea) growing area, old tea tree and ancient tea tree growing areas. Among them, the old tea tree and ancient tea tree growing area are located on a relatively higher elevation in Jiu Tai Po tea garden, covered with original forests.
The position where the tea garden located is in a high altitude that makes no cars could pass but to climb the mountain on foot. Tea from old and ancient tea trees growing in a natural environment without human intervention. Therefore, the poultry manure is considered to be one of the best plant fertilizers out there.
In recent years, Jiu Tai Po tea garden has begun to grow Taidi cha. Basically, all of these Taidi tea plants come from Jinggu Dabai Cha. There, leaves from Daiba Cha are more expensive than old tea trees, so you don't need to worry about buying a half-fake tea that mixed with Taidi cha and old tea trees.
With more than 30 years of processing tea, Mr. Yang, as well as other tea farmers in Huidui village, are living by selling teas, which is the only thing they count on to support their lives.
When we talked with Mr. Yang about why he had the idea to make flower dragon ball tea, Mr. Yang said: “Our former tea maters have already created a very special blend of Pu-erh Mini Tuo Cha with Rose and Chrysanthemums. That’s why the idea of making dragon ball black tea with flower flooded into my mind.” After that, Mr. Yang started his experiments to make dragon ball black tea with flower. With multiple experiments, he found Dian Hong Black tea is not proper to roll into a small shape as Mini Tuo Cha, but perfect for making into bigger dragon balls by the processing method of rolling. By using this method, it presented the best shape and appearance of the Black Tea that could be.
After succeeded in producing dragon ball black tea with fresh flowers, Mr. Yang began to challenge himself by making other types of dragon ball teas. So far, lots of new type flower dragon ball black teas have been successfully made, which includes: Rose, Chamomile, Jasmine and Forget-me-not dragon ball black tea. Moreover, Mr. Yang made another attempt to dragon balls with pure tea material, they are: Ancient Dragon Ball Pu-erh Tea and Moonlight Beauty Dragon Ball White Tea.
Pu’er City, formerly called Simao, is a prefecture-level city in southern Yunnan province. Elevations range from 317 to 3370 meters with wide-ranging of ancient tea trees. Pu'er city was identified as the hometown of Pu-erh teas, is well-known as the “birthplace of Tea” and the heartland of the origin place of tea trees in the world. Being one of the original places where Pu-erh tea was produced, Pu’er city obtains rich resources of tea varieties. Generally, it can be divided in to three types:
* Original Wild Ancient Tea Trees and Wild Tea Populations* Transitive Type Ancient Tea Trees* Cultivation Type Ancient Tea Trees
These tea trees grow in high altitudes covered by large area of primeval forests, and all the natural ecosystems have been well-protected which makes it becomes a very ideal place for an optimal cultivation and natural drainage. According to the 2007 satellite positioning survey results, the old tea tree resources include ancient tea garden and ancient tea tree populations are more than 100 mu in Pu-erh City.
Teavivre’s Ancient Dragon Ball Pu-erh Tea is well-picked from Jinggu original ecological ancient tree, which also belongs to Yunnan large-leaf tea species. These trees are about 300-400 years old and can reach up to 4 – 5 meters with 10cm-35cm diameters stems. Because the surface plants on the ground have not been removed, the ecological environment of this tea garden is relatively good, and the tea trees have no signs of aging. While picking, tea farmers need to build a wooden frame, and then climb up to picking the tea leaves.
This ancient tree raw pu-erh tea with plump tea buds and affluent pectin tastes smooth and sweet. It tastes a little bitter in the beginning, but will immediately disappear and turn to strong sweet aftertaste.
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This came as a free sample and I must say this is not my cup of tea,no pun intended, it was a little to bitter for my taste.
Got a sample with my last order. This tea is very smooth for such a raw pu-ehr, it has an almost buttery taste. The nice raw bitterness is still there also. It is convenient to brew at work.
Not the biggest pu-erh fan, but this one is smooth.
To me, this tea is quite average. Not good, not bad. Tastes similar to regular green tea, with a little of nice addition of raw pu-erh aroma. also, the brewed tea looks a bit more intense in color than a regular green tea. It will possibly become more interesting tea after several years of aging...
Great Raw PuErh. Very sweet and smooth. Great mouthfeel and texture. Has a bit of honey and nuts and can be infused over ten times before it wears out. I used one ball in a 100ml gaiwan with short infusions and 95°C water.
This tea is one of my favorites! The ball looks interesting and unique. It tastes great! Its sweet all the way thru, with notes of honey and fruits in the earlier and grapes and fresh hazelnuts in the later steeps, all underline by a little bit of bitterness.
Most of the Pu-erh teas are extremely flavourful. This is no exception. Flavour is wonderful. Good colour. Nice fragrance too. Unfortunately, despite giving it a full brewing time, I had to "coax" the ball apart at the end. It didn't fully open on its own. But, that just made it a more enjoyable process!!
This is my first raw Pu-erh ever. I smelled the tea in the bag and was impressed by the rich aroma. I first went the Western way, as followed: rinsed 1 piece, steeped in 355 ml (as recommended) for 5 minutes (they recommend 4-6 minutes), in a glass teapot, water at 200F (they recommend 203F). At first sip, I could taste how fermented it was (to me anyway). At second sip, I thought it was bitter. At third sip, I liked how the flavour covered my mouth. At fourth sip, I was addicted! I made about 4 infusions in a row, and found the taste about the same. For the 5th infusion, later that evening, I steeped a little less long, and I found it even better. The subsequent infusions were so good: sweet and floral, with a hint of vanilla. This is a gorgeous tea, but the suggested steeping time of 4-6 minutes seems too much for me. A bit later that week, I tried the Chinese way, as followed the recommended parameters for 1 tuocha. The 1st and 2nd infusions were nice (I am still adjusting to raw pu’erh). The 3rd infusion smelled like tobacco. The 4th infusion had a sweet aroma.
I prepared this tea western way, leaving it submerged for 6 minutes, as recommended. It is a really sweet tea, maybe even too sweet for my taste. It can be a good tea to introduce someone to raw pu-erhs.
Reply: Here is the recommend brewing ways: Cup method: Use 1 piece, 203℉ / 95℃ water, with 12oz / 355ml teacup, brewing time: 4 - 6 mins. Gaiwan method: Use 1 piece, 203℉ / 95℃ water, with 3.8oz / 110ml Gaiwan, 10 steeps : rinse,80s,70s,60s,20s,30s,40s,50s,60s,70s,110s
Reply: You just need store the pu-erh in cool, dry place with airtight, opaque packaging. Zisha Tea Container, Carton would be a good choice for store pu-erh. If you want to store similar teas together, You must separate these teas with paper packing. And the teas can't have strong odour. If you have another choice, you'd better store different tea in different box or container.
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