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Ancient Tree Dragon Ball Raw Pu-erh Tea
Hand-rolled tiny ball, sweet aftertaste
• Shipments to the USA are running normally, though the new method may take a bit more time.
• No extra tax or fees on your end, we take care of it.
Hand-rolled tiny ball, sweet aftertaste
Origin: |
Wuliang Mountain, Pu’er City, Yunnan Province, China |
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Harvest Date: |
March 18, 2016 |
Dry Leaf: |
Hand rolled into ball-like shape, dark green color, packaged with cotton paper |
Aroma: |
Fragrance of pekoe and fresh leaves scent |
Liquor: |
Bright yellowish-green |
Taste: |
Smooth and fresh, slight bitterness but with sweet aftertaste, promoting the secretion of saliva |
Tea Bush: |
Yunnan large-leaf tea bush species (60-100 years) |
Tea Garden: |
Wuliang Mountain Ancient Tea Garden (about 1800 meters altitude) |
Caffeine: |
Moderate caffeine (less than 20% of a cup of coffee) |
Storage: |
Store in cool, dry place away from sunlight; keep ventilated |
Shelf Life: |
The aged the better |
Angel's Comment:
This Ancient Tree Raw Pu-erh Dragon Ball is convenient to carry and ideal for raw tea lovers to enjoy on a daily basis.
This tea is made from carefully selected Yunnan large-leaf variety, processed meticulously through a combination of traditional and modern techniques. Each dragon pearl is handcrafted by tightly rolling the tea leaves into a spherical shape. This unique form is not only aesthetically pleasing but also helps the tea maintain its original aroma and flavor during prolonged storage. The taste of this raw tea is fresh and refreshing, with the typical reinvigorating sweetness and slight bitterness of raw tea. As the drinking time extends, these flavors gradually transform into a sweet aftertaste that lingers.
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Cup Method |
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Chinese Gongfu Method |
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Teacup: 12oz / 355ml | ![]() |
Gaiwan: 3.8oz / 110ml |
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203℉ / 95℃ | ![]() |
203℉ / 95℃ |
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1 piece Tea | ![]() |
1 piece Tea |
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Brewing time: 4 - 6 mins | ![]() |
10 steeps: rinse, 50s, 30s, 30s, 30s, 30s, 40s, 50s, 60s, 70s, 90s |
Rinse time is around 5 seconds |
In Jingdong County, Pu'er City, Yunnan Province, there is a mysterious place called Wuliang Mountain, which is less known compared to other Pu-erh tea regions. Historically known as Mengle Mountain, Wuliang Mountain is an important geographical landmark, famous for its magnificent natural scenery and rich biodiversity. The mountain is high and the valleys deep, with significant altitude differences and clear climate variations. The complex natural conditions support the lush growth of a variety of flora and trees, resulting in a complete and diverse plant chain. The unique natural conditions make Wuliang Mountain Pu-erh tea a treasure bestowed by nature.
Wuliang Mountain is the western branch of the Yunling range of the Hengduan Mountains, located in Jingdong Yi Autonomous County, Pu'er City, Yunnan Province, between the longitudes of 100°03' and 101°07', and latitudes of 23°20' and 25°34', stretching from the northwest to the southeast. The mountain ridge is at an altitude of about 2500 meters, with deep valleys on both the east and west sides, and a relative height of over 1500 meters. The main peak, Bijia Mountain, reaches an altitude of 3370 meters. The Wuliang Mountain area features a low-latitude highland mountain climate, characterized by distinct seasons, abundant rainfall, frequent mists, ample sunlight, and significant temperature variations, all of which are crucial for the growth of tea trees. The high altitude and unique climatic conditions endow the tea trees grown here with distinctive qualities.
Yunnan large-leaf is a rare variety of tea bush, and one of the kinds best-suited to making pu-erh tea. Yunnan has a unique geographic advantage, with plenty of rainfall and proper temperature for growing large-leaf varieties. The leaves from this variety are abundant in polyphenols, catechins, amino acids, and caffeine.
Pu-erh is one of the oldest types of tea in China with a history stretching back over 1700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was originally the early trading center for this tea. In early history pu-erh was used as a bartering currency in southwest China, with the famed Cha Ma Gu Dao, the Tea Horse Road, being built for the purpose of transporting this tea through the Himalayas to other countries and areas in Tibet.
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