The Yunnan Dragon Pearl red tea produces an incredibly bold infusion with all the flavors of a sparkling autumn day. It is malty, spicy, and slightly tannic, like a fine second flush of Assam black tea, but also offers fruity and cocoa notes, with a complexity of flavors that distinguishes it from other red teas. Floral aromas and a clean sweet-sour finish conclude this unique infusion. The Yunnan Dragon Pearl red tea leaves are hand-rolled into spheres about 1 centimeter in diameter. The color is between anthracite black and gray with numerous golden buds. Once infused, the spheres slowly unfold, releasing aromas of fragrant wood, licorice, spices including cardamom, and cooked fruit. In the cup, the liquor is amber orange, very bright and clear. The first infusion of Yunnan Dragon Pearl red tea is very delicate, with notes of wood and wet earth and slight hints of leather. Sweet hints of eucalyptus honey and balsamic, fresh notes are also perceived. The second infusion brings the sweetness of cooked fruit, such as apples and pears, a slight spicy hint of cinnamon, and a finish of licorice wood and coffee. With the third infusion, the sweet but intense notes of chestnut honey and malty notes remain, along with hints of cooked fruit and spices, while at the finish, a slight hint of cocoa, soft and enveloping, emerges along with a floral note that lingers surprisingly. Yunnan Dragon Pearl red tea opens with malty notes and sweet hints of wildflower honey, followed by fruity notes reminiscent of apples and baked plums. On the palate, the tea evolves, highlighting hints of licorice wood and coffee, along with a vague hint of leather and a note of tobacco. At the finish, one can also sense the smoothness of cocoa, while the persistence is characterized by notes of licorice and fragrant wood. The body is of medium density, free of bitterness or astringency, very enveloping and round on the palate. This unusual red tea is hand-rolled into chickpea-sized spheres. It is recommended to use Yixing clay or porcelain accessories, always rinsing and heating the teapot (or gaiwan) and cup before starting to infuse. Heat the water to 95°C, give a brief rinse of the leaves, and then a first infusion of 30 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time. This tea has a longevity of 6 infusions. For a more classic preparation according to Western style, it is recommended to use 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of 3-4 minutes. If you like milk with tea, add 10 to 15 ml of milk and stir. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is finished. Infusion times can be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool and dry place away from direct sunlight.
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The Yunnan Dragon Pearl red tea produces an incredibly bold infusion with all the flavors of a sparkling autumn day. It is malty, spicy, and slightly tannic, like a fine second flush of Assam black tea, but also offers fruity and cocoa notes, with a complexity of flavors that distinguishes it from other red teas. Floral aromas and a clean sweet-sour finish conclude this unique infusion. The Yunnan Dragon Pearl red tea leaves are hand-rolled into spheres about 1 centimeter in diameter. The color is between anthracite black and gray with numerous golden buds. Once infused, the spheres slowly unfold, releasing aromas of fragrant wood, licorice, spices including cardamom, and cooked fruit. In the cup, the liquor is amber orange, very bright and clear. The first infusion of Yunnan Dragon Pearl red tea is very delicate, with notes of wood and wet earth and slight hints of leather. Sweet hints of eucalyptus honey and balsamic, fresh notes are also perceived. The second infusion brings the sweetness of cooked fruit, such as apples and pears, a slight spicy hint of cinnamon, and a finish of licorice wood and coffee. With the third infusion, the sweet but intense notes of chestnut honey and malty notes remain, along with hints of cooked fruit and spices, while at the finish, a slight hint of cocoa, soft and enveloping, emerges along with a floral note that lingers surprisingly. Yunnan Dragon Pearl red tea opens with malty notes and sweet hints of wildflower honey, followed by fruity notes reminiscent of apples and baked plums. On the palate, the tea evolves, highlighting hints of licorice wood and coffee, along with a vague hint of leather and a note of tobacco. At the finish, one can also sense the smoothness of cocoa, while the persistence is characterized by notes of licorice and fragrant wood. The body is of medium density, free of bitterness or astringency, very enveloping and round on the palate. This unusual red tea is hand-rolled into chickpea-sized spheres. It is recommended to use Yixing clay or porcelain accessories, always rinsing and heating the teapot (or gaiwan) and cup before starting to infuse. Heat the water to 95°C, give a brief rinse of the leaves, and then a first infusion of 30 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time. This tea has a longevity of 6 infusions. For a more classic preparation according to Western style, it is recommended to use 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of 3-4 minutes. If you like milk with tea, add 10 to 15 ml of milk and stir. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is finished. Infusion times can be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool and dry place away from direct sunlight.
