Puer Sheng (raw) Ancient Dragon Ball Tea comes in an elegant and practical format called 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 use as a single serving. This format, like the better-known Tuocha, was created to facilitate the transport and storage of tea, while at the same time ensuring optimal conditions for its natural maturation over time. Each sphere contains an aromatic microcosm that evolves with aging, developing ever new depth and complexity. The Dragon Balls therefore offer several advantages: the practicality of a ready-to-use serving, the possibility of keeping the quality of the leaves intact during storage and, above all, the tea’s ability to mature evenly over the years, improving its aromas and sweetness. Sensory profile The infusion obtained from this tea is clear and bright, with a light yellow hue tending toward golden green. On the nose there are delicate floral notes, light honey nuances and a fresh touch of mountain herbs. On the palate, the experience opens with a slight initial bitterness, typical of the best young Sheng teas, which soon gives way to a sweet, smooth and persistent aftertaste. The body of the tea is elegant and silky, with a fresh and lively sensation that evolves sip after sip. The aftertaste (huí gān) leaves a sweetness that lingers on the palate, accompanied by a light minerality and hints of damp forest. Place of origin Kuzhu Mountain (2E6A9C71) – 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 Puer Sheng Ancient Dragon Ball come from Kuzhu Mountain (2E6A9C71), located in Jinggu County, in the Pu'er prefecture, in China's Yunnan province. This area is located at about 1,400 meters above sea level, characterized by a mild climate all year round and abundant rainfall. The natural conditions of this region — rich soils, average temperatures of about 17.5 °C and untouched forests — create an ideal environment for the growth of ancient tea trees (gushu 000 ). Tea cultivation 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 to produce this tea are over 150 years old. From these centuries-old plants, with deep roots and slow metabolism, leaves dense in nutrients and rich in aromatic complexity are born. Production The leaves are harvested in spring, selecting only the most tender buds and the first two leaves. After harvesting, they are left to wither naturally in the sun, a phase that reduces moisture and concentrates aromas. This is followed by the “killing the green” (sha qing), a light heating that only partially blocks enzymatic activity: it is precisely this feature that differentiates Pu'er Sheng from green teas, allowing the leaves to continue evolving over time and develop new aromatic nuances. The leaves are then left to rest overnight, then dried again in the sun until they become maocha, or rough tea ready for pressing. At this point the maocha is softened with steam and pressed into small 5 g spheres that take on 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) in a gaiwan with a capacity of about 150 ml. Following this preparation, with one ball, multiple infusions can be made to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at 90 °C, proceed with a first infusion of 15 seconds and, subsequently, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 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 an infusion time of 2 and a half minutes. For a better tasting experience, we suggest straining the infusion as soon as the set steeping time is over. The infusion times we suggest, however, can also be slightly adjusted as desired to obtain 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 Dragon Ball format makes this tea particularly suitable for aging: over time, the youthful bitter notes soften and give way to a deeper sweetness and a more mature earthy complexity.
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Puer Sheng (raw) Ancient Dragon Ball Tea comes in an elegant and practical format called 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 use as a single serving. This format, like the better-known Tuocha, was created to facilitate the transport and storage of tea, while at the same time ensuring optimal conditions for its natural maturation over time. Each sphere contains an aromatic microcosm that evolves with aging, developing ever new depth and complexity. The Dragon Balls therefore offer several advantages: the practicality of a ready-to-use serving, the possibility of keeping the quality of the leaves intact during storage and, above all, the tea’s ability to mature evenly over the years, improving its aromas and sweetness. Sensory profile The infusion obtained from this tea is clear and bright, with a light yellow hue tending toward golden green. On the nose there are delicate floral notes, light honey nuances and a fresh touch of mountain herbs. On the palate, the experience opens with a slight initial bitterness, typical of the best young Sheng teas, which soon gives way to a sweet, smooth and persistent aftertaste. The body of the tea is elegant and silky, with a fresh and lively sensation that evolves sip after sip. The aftertaste (huí gān) leaves a sweetness that lingers on the palate, accompanied by a light minerality and hints of damp forest. Place of origin Kuzhu Mountain (2E6A9C71) – 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 Puer Sheng Ancient Dragon Ball come from Kuzhu Mountain (2E6A9C71), located in Jinggu County, in the Pu'er prefecture, in China's Yunnan province. This area is located at about 1,400 meters above sea level, characterized by a mild climate all year round and abundant rainfall. The natural conditions of this region — rich soils, average temperatures of about 17.5 °C and untouched forests — create an ideal environment for the growth of ancient tea trees (gushu 000 ). Tea cultivation 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 to produce this tea are over 150 years old. From these centuries-old plants, with deep roots and slow metabolism, leaves dense in nutrients and rich in aromatic complexity are born. Production The leaves are harvested in spring, selecting only the most tender buds and the first two leaves. After harvesting, they are left to wither naturally in the sun, a phase that reduces moisture and concentrates aromas. This is followed by the “killing the green” (sha qing), a light heating that only partially blocks enzymatic activity: it is precisely this feature that differentiates Pu'er Sheng from green teas, allowing the leaves to continue evolving over time and develop new aromatic nuances. The leaves are then left to rest overnight, then dried again in the sun until they become maocha, or rough tea ready for pressing. At this point the maocha is softened with steam and pressed into small 5 g spheres that take on 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) in a gaiwan with a capacity of about 150 ml. Following this preparation, with one ball, multiple infusions can be made to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at 90 °C, proceed with a first infusion of 15 seconds and, subsequently, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 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 an infusion time of 2 and a half minutes. For a better tasting experience, we suggest straining the infusion as soon as the set steeping time is over. The infusion times we suggest, however, can also be slightly adjusted as desired to obtain 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 Dragon Ball format makes this tea particularly suitable for aging: over time, the youthful bitter notes soften and give way to a deeper sweetness and a more mature earthy complexity.
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