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Puer Sheng (raw) Ancient Dragon Ball Tea comes in an elegant and practical format known as Dragon Ball, or “dragon sphere”. The leaves are carefully pressed into small spheres, a convenient size for single servings. Like the better-known Tuocha, this format was created to facilitate tea transport and storage while ensuring optimal conditions for its natural maturation over time. Each sphere contains an aromatic microcosm that evolves with ageing, developing ever-new depth and complexity. Dragon Balls therefore offer several advantages: the convenience of a portion ready for use, the possibility of preserving the quality of the leaves during storage and, above all, the tea's ability to mature evenly over the years, improving its aromas and sweetness. Sensory profile The infusion is clear and bright, with a light yellow colour tending towards golden green. The nose reveals delicate floral notes, light nuances of honey and a fresh touch of mountain herbs. On the palate, the experience opens with a slight initial bitterness, typical of the finest young Sheng teas, which soon gives way to a sweet, soft and persistent aftertaste. The tea has an elegant, silky body, with a fresh and lively sensation that evolves sip after sip. The aftertaste (huí gān) offers a sweetness that lingers on the palate, accompanied by slight minerality and hints of damp woodland. Place of origin Kuzhu Mountain (苦竹山) – Jinggu County, Pu’er City, Yunnan – China Origin and characteristics of the area To fully understand this tea, it is essential to know its origin. The leaves used for Puer Sheng Ancient Dragon Ball come from Kuzhu Mountain (苦竹山), located in Jinggu County, Pu’er Prefecture, Yunnan Province, China. The area lies at approximately 1,400 metres above sea level and is characterised 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 unspoilt forests—create an ideal environment for the growth of ancient tea trees (gushu 古树). Tea cultivation on Kuzhu Mountain dates back to the Xianfeng period of the Qing dynasty (1851–1861), and many of the trees used to produce this tea are estimated to be over 150 years old. These centuries-old plants, with deep roots and slow metabolisms, produce leaves dense in nutrients and rich in aromatic complexity. Production The leaves are harvested in spring, selecting only the tenderest buds and the first two leaves. After harvesting, they are left to wither naturally in the sun, reducing moisture and concentrating aromas. This is followed by “killing the green” (sha qing), gentle heating that only partially stops enzymatic activity. This is what distinguishes Pu’er Sheng from green teas, allowing the leaves to continue evolving over time and developing new aromatic nuances. The leaves are then left to rest overnight and dried again in the sun until they become maocha, the raw tea ready for pressing. At this point, the maocha is softened with steam and pressed into small spheres in the perfect Dragon Ball shape. Once dried, the spheres are ready for storage and consumption. Brewing method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, one ball can produce multiple infusions, allowing all the tea's flavours to be fully appreciated. After quickly rinsing the leaves with water at 90 °C, begin with a 15-second infusion. Then, keeping the water at the same temperature, continue by adding more water and increasing the previous infusion time by approximately 5 seconds (15–20–25…). For a more traditional Western-style preparation, we recommend half a ball in a 200 ml cup with water at 90 °C for 2½ minutes. For the best tasting experience, strain the infusion as soon as the recommended steeping time has elapsed. The suggested infusion times may be slightly adjusted to obtain a more or less intense flavour. Storage Store in a cool, dry and ventilated place, away from heat sources, strong odours and direct light. The compressed Dragon Ball format makes this tea particularly suitable for ageing: over time, the young bitter notes soften, revealing deeper sweetness and more mature earthy complexity.
Price including VAT
Puer Sheng (raw) Ancient Dragon Ball Tea comes in an elegant and practical format known as Dragon Ball, or “dragon sphere”. The leaves are carefully pressed into small spheres, a convenient size for single servings. Like the better-known Tuocha, this format was created to facilitate tea transport and storage while ensuring optimal conditions for its natural maturation over time. Each sphere contains an aromatic microcosm that evolves with ageing, developing ever-new depth and complexity. Dragon Balls therefore offer several advantages: the convenience of a portion ready for use, the possibility of preserving the quality of the leaves during storage and, above all, the tea's ability to mature evenly over the years, improving its aromas and sweetness. Sensory profile The infusion is clear and bright, with a light yellow colour tending towards golden green. The nose reveals delicate floral notes, light nuances of honey and a fresh touch of mountain herbs. On the palate, the experience opens with a slight initial bitterness, typical of the finest young Sheng teas, which soon gives way to a sweet, soft and persistent aftertaste. The tea has an elegant, silky body, with a fresh and lively sensation that evolves sip after sip. The aftertaste (huí gān) offers a sweetness that lingers on the palate, accompanied by slight minerality and hints of damp woodland. Place of origin Kuzhu Mountain (苦竹山) – Jinggu County, Pu’er City, Yunnan – China Origin and characteristics of the area To fully understand this tea, it is essential to know its origin. The leaves used for Puer Sheng Ancient Dragon Ball come from Kuzhu Mountain (苦竹山), located in Jinggu County, Pu’er Prefecture, Yunnan Province, China. The area lies at approximately 1,400 metres above sea level and is characterised 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 unspoilt forests—create an ideal environment for the growth of ancient tea trees (gushu 古树). Tea cultivation on Kuzhu Mountain dates back to the Xianfeng period of the Qing dynasty (1851–1861), and many of the trees used to produce this tea are estimated to be over 150 years old. These centuries-old plants, with deep roots and slow metabolisms, produce leaves dense in nutrients and rich in aromatic complexity. Production The leaves are harvested in spring, selecting only the tenderest buds and the first two leaves. After harvesting, they are left to wither naturally in the sun, reducing moisture and concentrating aromas. This is followed by “killing the green” (sha qing), gentle heating that only partially stops enzymatic activity. This is what distinguishes Pu’er Sheng from green teas, allowing the leaves to continue evolving over time and developing new aromatic nuances. The leaves are then left to rest overnight and dried again in the sun until they become maocha, the raw tea ready for pressing. At this point, the maocha is softened with steam and pressed into small spheres in the perfect Dragon Ball shape. Once dried, the spheres are ready for storage and consumption. Brewing method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, one ball can produce multiple infusions, allowing all the tea's flavours to be fully appreciated. After quickly rinsing the leaves with water at 90 °C, begin with a 15-second infusion. Then, keeping the water at the same temperature, continue by adding more water and increasing the previous infusion time by approximately 5 seconds (15–20–25…). For a more traditional Western-style preparation, we recommend half a ball in a 200 ml cup with water at 90 °C for 2½ minutes. For the best tasting experience, strain the infusion as soon as the recommended steeping time has elapsed. The suggested infusion times may be slightly adjusted to obtain a more or less intense flavour. Storage Store in a cool, dry and ventilated place, away from heat sources, strong odours and direct light. The compressed Dragon Ball format makes this tea particularly suitable for ageing: over time, the young bitter notes soften, revealing deeper sweetness and more mature earthy complexity.
