The Yunnan Dragon Pearl red tea generates an incredibly bold infusion with all the flavors of a vibrant autumn day. It is malty, spicy, and slightly tannic like a fine second flush 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 unique infusion. Best enjoyed with breakfast, brunch, grilled duck, or dark chocolate. The leaves of Yunnan Dragon Pearl red tea are hand-rolled into spheres approximately 1 centimeter in diameter. The color ranges between anthracite black and grey with numerous golden tips. Once infused, the spheres slowly unfurl, 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 notes of eucalyptus honey and fresh balsamic notes are also perceived. The second infusion brings with it the sweetness of cooked fruits 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, those of cooked fruit and spices, while at the finish, a slight hint of cocoa emerges, soft and enveloping, with a floral note almost surprisingly lingering. The Yunnan Dragon Pearl red tea opens with malty notes 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 along with a vague hint of leather and a note of tobacco. At the finish, the smoothness of cocoa is also felt, while the persistence is characterized by notes of licorice and fragrant wood. The body is medium density, free of bitterness or astringency, and 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 the cup before starting to infuse. If you wish to infuse this tea following the traditional Chinese method or gong fu cha, procure a 150ml gaiwan and proceed as follows. 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 then continue to utilize 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 in the 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 enjoy tea with milk, 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 complete. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight.
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The Yunnan Dragon Pearl red tea generates an incredibly bold infusion with all the flavors of a vibrant autumn day. It is malty, spicy, and slightly tannic like a fine second flush 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 unique infusion. Best enjoyed with breakfast, brunch, grilled duck, or dark chocolate. The leaves of Yunnan Dragon Pearl red tea are hand-rolled into spheres approximately 1 centimeter in diameter. The color ranges between anthracite black and grey with numerous golden tips. Once infused, the spheres slowly unfurl, 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 notes of eucalyptus honey and fresh balsamic notes are also perceived. The second infusion brings with it the sweetness of cooked fruits 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, those of cooked fruit and spices, while at the finish, a slight hint of cocoa emerges, soft and enveloping, with a floral note almost surprisingly lingering. The Yunnan Dragon Pearl red tea opens with malty notes 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 along with a vague hint of leather and a note of tobacco. At the finish, the smoothness of cocoa is also felt, while the persistence is characterized by notes of licorice and fragrant wood. The body is medium density, free of bitterness or astringency, and 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 the cup before starting to infuse. If you wish to infuse this tea following the traditional Chinese method or gong fu cha, procure a 150ml gaiwan and proceed as follows. 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 then continue to utilize 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 in the 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 enjoy tea with milk, 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 complete. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight.
