Early 2015 a range of dragon pearls were acquired at a time that in retrospect appears to have been the glory days of their production. Hand rolled and often very carefully picked, dragon pearls constitute a marvelous means by which to appreciate single terroir offerings. Care in picking boils down to absence of what are known as horse hooves, the binding element at the root of the leaf stem that attaches to the tree branch, Pinching the leaf just above the hoof is more highly regarded than plucking often which often includes the horse hoof. This standard applies to all raw offerings, but dragon pearls demand even higher scrutiny. Given increasing popularity of modern processing methods, it’s important to note that these dragon pearls have all undergone traditional processing, exhibiting all the traits of traditionally process raw puerh. No efforts have been made to expedite their transformation, quite possibly the opposite as many still express very little colour in the broth.
Brewing dragon pearls requires a lengthy first infusion and boiling hot water to get it to open up, anywhere from 1-3m. A first rinse is unnecessary. After opening wait 15m for the next round, pouring boiling hot water directly upon the pearl, flash infusing but also gauging how much diffuses by colour. Usually by the third round straight flash infusing works for about three rounds before increasing soak time. If it starts to wane too much, then it must sit for an hour or two before continuing. I use a 175ml gaiwan.
’14 D’anjou
D’anjou perfume top and flesh underneath progressing to a Chenin Blanc nose. Huigan is instantly sweet lingering D’anjou acid and juiciness that includes a hint of the peel. In Los Angeles since Jun ’15.
’14 Fruit Symphony
Floral, Fruity Class Medium thick texture. Especially delightful huigan, comes through the nose, quick sweet slickness on tongue: lily, strawberry, and cantaloupe symphony. In Los Angeles since Jun ’15.
’14 Mean Tangerine
Strong tangerine aroma that coats cup (guabei). Intense tangerine broth with unflinching bitter and astringent presence. In Los Angeles since Jun ’15.
’14 Orchid Elegance
This dragon pearl falls decidedly in the genteel class. Outstanding lingering orchid and boozy huigan that builds in sweetness. Glassy smooth, no astringency, but there’s a buzzing effect throughout mouth and cheeks. Stored since Jun ’15.
’14 Zen Nectar
Sweet white grape wine conception. Backend notes of succulent peach and nectarine. Exceptionally dense viscous texture. Huigan activates buzz on tongue and tweak in cheeks. Stored in LA since Jun ’15.
’13 Buckwheat Honey
Yunnan black tea/hongcha traits. Round Buckwheat Honey mouthfeel landing with a sprinkling bitterness on backend. In Los Angeles since Jun ’15.
