The red tea Yunnan Dragon Pearl generates an incredibly bold brew with all the flavors of a crisp autumn day. It is malty, spicy and slightly tannic like a fine second flush of Assam black tea, but it also offers fruity and cocoa notes, with a complexity of flavors that set it well apart from other red teas. Floral aromas and a clean bittersweet finish conclude this unique brew. Try it with breakfast, brunch, grilled duck, or dark chocolate.
Tasting - Sight and Smell
Yunnan Dragon Pearl red tea leaves are hand-rolled to form spheres about 1 centimeter in diameter. The color is between charcoal black and gray with numerous golden gems. Once infused, the spheres open slowly, releasing aromas of fragrant wood, licorice, spices including cardamom and cooked fruits. In the cup, the liquor is amber-orange, very bright and clear.
Tasting Notes
GONG FU CHA
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 hints of eucalyptus honey and balsamic and fresh notes are also perceived. The second infusion brings with it the sweetness of cooked fruits such as apples and pears, a light 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, those of cooked fruit and spices remain, while a light hint of cocoa, soft and enveloping, and an almost surprise floral note emerge on the finish and linger.
TO THE WEST
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 as well as a vague hint of leather and a hint of tobacco. The softness of cocoa is also noticeable on the finish, while the persistence is characterized by notes of licorice and scented wood. The body is of medium density, lacking bitterness or astringency, very enveloping and round on the palate.
Location of origin
South of Yunnan Province, China.
Red tea production Yunnan Dragon Pearl
This unusual red tea is hand-rolled into chickpea-sized balls.
Ingredients: red tea.
Discover all the benefits of red tea.
How to brew Yunnan Dragon Pearl
We recommend using Yixing clay or porcelain accessories, always rinsing and heating the teapot (or gaiwan) and cup before starting to infuse.
If you want to infuse this tea following the traditional Chinese method or gong fu cha, get a 150ml gaiwan and proceed as follows. Heat the water to a temperature of 95°C, do a short rinse of the leaves and then an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to make use of 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 the Western style, we recommend 3 grams of leaves in a 200ml 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 that you strain the tea as soon as the infusion time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
