2018 Gu Mo Raw Puerh Dragon Ball
2018 Gu Mo Raw Puerh Dragon Ball
Our raw puerh dragon balls were hand-rolled and pressed in Gu Mo village (also known as “古墨 Gu Mo” in Chinese) in Yunnan, China. The tea plantation sits at an elevation of about 2000 meters where the naturally preserved tea trees have been thriving for over 100 years.
This raw puerh tea has been resting for almost two years. The dry ball has a sweet and flowery aroma. The first few infusions deliver a lightly sweet and delicate floral taste. There is a subtle bitterness in the tea, but it mellows quickly in your mouth and is accompanied by a complexity of sweet, floral, honey, and mineral flavors. When the tea ball has completely opened (3rd or 4th steeping), the strong and full body of the tea presents itself: the sweet and floral taste continues, followed by a flush of a bittersweet and strong mineral texture, ending with a long-lasting honey-like aftertaste. One dragon ball can pretty much keep you steeped with tea for a full day!
Chart design by Anna Litwiller
Suggested Brewing:
No rinsing is required. The whole ball of tea is suggested to put into your gaiwan (100 - 110 ml). First steep with boiling hot water (100℃/ 212℉) for 10 - 15 seconds to allow the tea ball to open. After the tea leaves are fully scattered/opened (3rd or 4th brewing), steep for 3 - 6 seconds according to your preference. Cooler temperatures allow the more floral and sweet notes to come through. It can be steeped 10 - 13 times in a gaiwan vessel.