The Yunnan Dragon Pearl red tea creates 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 distinctly sets it apart from other red teas. Floral aromas and a clean sweet-and-sour finish conclude this singular infusion. The leaves of Yunnan Dragon Pearl red tea are hand-rolled into spheres about 1 centimeter in diameter. The color ranges from anthracite black to gray with numerous golden buds. Once infused, the spheres open slowly, 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 faint hints of leather. Sweet hints of eucalyptus honey and balsamic and fresh notes are also present. The second infusion brings the sweetness of cooked fruit like apples and pears, a slight spicy hint of cinnamon, and a finish of licorice wood and coffee. With the third infusion, the sweet yet intense notes of chestnut honey and malt are retained, along with the notes of cooked fruit and spices, while at the finish emerge a slight hint of cocoa, soft and enveloping, and a floral note almost as a surprise that lingers on. The Yunnan Dragon Pearl red tea opens with malty and sweet notes of wildflower honey, followed by fruity notes reminiscent of baked apples and plums. On the palate, the tea evolves, highlighting hints of licorice wood and coffee alongside a vague hint of leather and a note of tobacco. At the finish, the softness of cocoa is also felt, while the persistence is characterized by notes of licorice and fragrant wood. The body has a medium density, free of bitterness or astringency, very enveloping and round on the palate. This unusual red tea is hand-rolled into spheres the size of chickpeas. It is recommended to use Yixing clay or porcelain accessories, always rinsing and warming the teapot (or gaiwan) and cup before starting to infuse. If you want to brew this tea following the traditional Chinese method or gong fu cha, obtain a 150ml gaiwan and proceed as follows. Heat the water to a temperature of 95°C, make a brief rinse of the leaves and then a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (30 - 35 - 40…). This tea has a longevity of 6 infusions. For a more classic preparation according to Western style, we recommend 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 your tea, add 10 to 15 ml of milk and stir. For a better tasting experience, we suggest filtering the tea right after the infusion time is completed. The infusion times we suggest can be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
The Yunnan Dragon Pearl red tea creates 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 distinctly sets it apart from other red teas. Floral aromas and a clean sweet-and-sour finish conclude this singular infusion. The leaves of Yunnan Dragon Pearl red tea are hand-rolled into spheres about 1 centimeter in diameter. The color ranges from anthracite black to gray with numerous golden buds. Once infused, the spheres open slowly, 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 faint hints of leather. Sweet hints of eucalyptus honey and balsamic and fresh notes are also present. The second infusion brings the sweetness of cooked fruit like apples and pears, a slight spicy hint of cinnamon, and a finish of licorice wood and coffee. With the third infusion, the sweet yet intense notes of chestnut honey and malt are retained, along with the notes of cooked fruit and spices, while at the finish emerge a slight hint of cocoa, soft and enveloping, and a floral note almost as a surprise that lingers on. The Yunnan Dragon Pearl red tea opens with malty and sweet notes of wildflower honey, followed by fruity notes reminiscent of baked apples and plums. On the palate, the tea evolves, highlighting hints of licorice wood and coffee alongside a vague hint of leather and a note of tobacco. At the finish, the softness of cocoa is also felt, while the persistence is characterized by notes of licorice and fragrant wood. The body has a medium density, free of bitterness or astringency, very enveloping and round on the palate. This unusual red tea is hand-rolled into spheres the size of chickpeas. It is recommended to use Yixing clay or porcelain accessories, always rinsing and warming the teapot (or gaiwan) and cup before starting to infuse. If you want to brew this tea following the traditional Chinese method or gong fu cha, obtain a 150ml gaiwan and proceed as follows. Heat the water to a temperature of 95°C, make a brief rinse of the leaves and then a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (30 - 35 - 40…). This tea has a longevity of 6 infusions. For a more classic preparation according to Western style, we recommend 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 your tea, add 10 to 15 ml of milk and stir. For a better tasting experience, we suggest filtering the tea right after the infusion time is completed. The infusion times we suggest can be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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