Acquired in early 2015 — the glory days of dragon pearl production — these hand‑rolled raw pu‑erh pearls showcase the artistry of traditional Yunnan processing. Each pearl is carefully picked to avoid horse hooves (the binding element at the leaf stem), ensuring purity and elegance in every infusion.
Dragon pearls represent one of the finest ways to appreciate single‑terroir sheng pu‑erh, demanding higher scrutiny in leaf selection and craftsmanship. Unlike modern accelerated methods, these pearls were processed traditionally, preserving their authentic raw character. Many still express a pale broth, a testament to their slow, natural transformation.
’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 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.
Brewing notes:
- Use boiling water and a lengthy first infusion (1–3 minutes) to open the pearl.
- No rinse required.
- After opening, wait ~15 minutes before the next round, flash infusing and gauging by liquor color.
- By the third round, flash infusions yield 3–4 brews before longer steeps are needed.
- If flavor wanes, let the pearl rest for 1–2 hours before resuming.
- Best enjoyed in a 175ml gaiwan.
Expect a balanced interplay of fruit sourness and astringency, activating salivation and stimulating the mouth and throat, with a qi that rises to the head and lingers longer than comparable offerings.
