The Raw Puer Sheng Tea Ancient Dragon Ball presents itself in an elegant and practical format, named Dragon Ball, meaning "dragon sphere". In this case, the leaves are carefully pressed into small spheres of about 5 grams each, a convenient size to be used as a single portion. This format, like that of the more well-known Tuocha, was created to facilitate the transport and storage of the tea, while guaranteeing optimal conditions for its natural aging over time. Each sphere contains an aromatic microcosm that evolves with aging, developing new depths and complexities. The Dragon Balls therefore offer various advantages: the convenience of a ready-to-use portion, the possibility of keeping the quality of the leaves intact during storage, and above all, the ability of the tea to mature evenly over the years, enhancing its aromas and sweetness. Sensory profile The infusion obtained from this tea is clear and bright, with a light yellow hue tending towards golden green. The aroma reveals delicate floral notes, subtle hints of honey, and a fresh touch of mountain herbs. On the palate, the experience opens with a slight initial bitterness, typical of the best young Sheng, which soon gives way to a sweet, soft, and persistent aftertaste. The body of the tea is elegant and silky, with a fresh and vibrant sensation that evolves sip after sip. The aftertaste (hui gan) offers a sweetness that lingers on the palate, accompanied by a light minerality and hints of damp forest. Place of origin Kuzhu Mountain (苦竹山) – Jinggu County, Pu’er City, Yunnan – China. Origin and characteristics of the territory To fully understand this tea, it is essential to know its origin. The leaves used for the Puer Sheng Ancient Dragon Ball come from Kuzhu Mountain (苦竹山), located in Jinggu County, within the Pu’er prefecture, in the Chinese province of Yunnan. This area is situated at an altitude of about 1,400 meters, characterized by a mild climate throughout the year and abundant rainfall. The natural conditions of this region – rich soils, average temperatures of about 17.5 °C, and pristine forests – create an ideal environment for the growth of ancient tea trees (gushu 古树). The cultivation of tea on Kuzhu Mountain dates back to the Xianfeng period of the Qing dynasty (1851-1861), and it is estimated that many of the trees used for the production of this tea are over 150 years old. From these ancient plants, with deep roots and slow metabolism, dense leaves rich in nutrients and aromatic complexity emerge. Production The leaves are harvested in spring, selecting only the tender buds and the first two leaves. After harvesting, they are allowed to wither naturally in the sun, a phase that reduces humidity and concentrates the aromas. Then follows the "killing green" (sha qing), a light heating that partially stops the enzymatic activity: it is precisely this characteristic that distinguishes Puer Sheng from green teas, allowing the leaves to continue evolving over time and developing new aromatic shades. The leaves are then allowed to rest for one night, then dried again in the sun until they become maocha, that is, the raw tea ready for pressing. At this point, the maocha is softened with steam and pressed into small 5g spheres that take the perfect shape of Dragon Balls. Once dried, the spheres are ready for storage and consumption. Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with one ball, multiple infusions can be made to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90°C, one can proceed to a first infusion of 15 seconds and then, keeping the water at the same temperature, continue to enjoy the product by adding more water and increasing the previous infusion time by about 5 seconds (15 – 20 – 25…). For a more traditional preparation in Western style, we recommend half a ball in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest straining the infusion as soon as the established steeping time is completed. The infusion times we suggest can also be slightly modified to suit personal preference for a more or less intense flavor. Storage Store in a cool, dry, and ventilated place, away from heat sources, strong odors, and direct light. The compressed format in Dragon Ball makes this tea particularly suitable for aging: over time, the youthful bitter notes soften and give way to a deeper sweetness and more mature earthy complexity.
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The Raw Puer Sheng Tea Ancient Dragon Ball presents itself in an elegant and practical format, named Dragon Ball, meaning "dragon sphere". In this case, the leaves are carefully pressed into small spheres of about 5 grams each, a convenient size to be used as a single portion. This format, like that of the more well-known Tuocha, was created to facilitate the transport and storage of the tea, while guaranteeing optimal conditions for its natural aging over time. Each sphere contains an aromatic microcosm that evolves with aging, developing new depths and complexities. The Dragon Balls therefore offer various advantages: the convenience of a ready-to-use portion, the possibility of keeping the quality of the leaves intact during storage, and above all, the ability of the tea to mature evenly over the years, enhancing its aromas and sweetness. Sensory profile The infusion obtained from this tea is clear and bright, with a light yellow hue tending towards golden green. The aroma reveals delicate floral notes, subtle hints of honey, and a fresh touch of mountain herbs. On the palate, the experience opens with a slight initial bitterness, typical of the best young Sheng, which soon gives way to a sweet, soft, and persistent aftertaste. The body of the tea is elegant and silky, with a fresh and vibrant sensation that evolves sip after sip. The aftertaste (hui gan) offers a sweetness that lingers on the palate, accompanied by a light minerality and hints of damp forest. Place of origin Kuzhu Mountain (苦竹山) – Jinggu County, Pu’er City, Yunnan – China. Origin and characteristics of the territory To fully understand this tea, it is essential to know its origin. The leaves used for the Puer Sheng Ancient Dragon Ball come from Kuzhu Mountain (苦竹山), located in Jinggu County, within the Pu’er prefecture, in the Chinese province of Yunnan. This area is situated at an altitude of about 1,400 meters, characterized by a mild climate throughout the year and abundant rainfall. The natural conditions of this region – rich soils, average temperatures of about 17.5 °C, and pristine forests – create an ideal environment for the growth of ancient tea trees (gushu 古树). The cultivation of tea on Kuzhu Mountain dates back to the Xianfeng period of the Qing dynasty (1851-1861), and it is estimated that many of the trees used for the production of this tea are over 150 years old. From these ancient plants, with deep roots and slow metabolism, dense leaves rich in nutrients and aromatic complexity emerge. Production The leaves are harvested in spring, selecting only the tender buds and the first two leaves. After harvesting, they are allowed to wither naturally in the sun, a phase that reduces humidity and concentrates the aromas. Then follows the "killing green" (sha qing), a light heating that partially stops the enzymatic activity: it is precisely this characteristic that distinguishes Puer Sheng from green teas, allowing the leaves to continue evolving over time and developing new aromatic shades. The leaves are then allowed to rest for one night, then dried again in the sun until they become maocha, that is, the raw tea ready for pressing. At this point, the maocha is softened with steam and pressed into small 5g spheres that take the perfect shape of Dragon Balls. Once dried, the spheres are ready for storage and consumption. Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with one ball, multiple infusions can be made to fully experience all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90°C, one can proceed to a first infusion of 15 seconds and then, keeping the water at the same temperature, continue to enjoy the product by adding more water and increasing the previous infusion time by about 5 seconds (15 – 20 – 25…). For a more traditional preparation in Western style, we recommend half a ball in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest straining the infusion as soon as the established steeping time is completed. The infusion times we suggest can also be slightly modified to suit personal preference for a more or less intense flavor. Storage Store in a cool, dry, and ventilated place, away from heat sources, strong odors, and direct light. The compressed format in Dragon Ball makes this tea particularly suitable for aging: over time, the youthful bitter notes soften and give way to a deeper sweetness and more mature earthy complexity.
