Iceland Dragon Pearls 2019 Raw (Sheng) Puer Tea
Available in 10 ct. package only.
There is a dampness to the body, like a foggy landscape, that sets the tone here. The cup has a tangy, mineral-like electricity that is smoothed over by a mild, citrus sweetness. Nothing harsh, but still potent.
From Bingdao county, Lincang city, Yunnan. Very high grown at approx. 6,000 feet with one bud, two leaf pluck of Bingdao Big Leaf cultivar. Harvested on April 1, 2019 and finished on May 15, 2020.
Bingdao literally translates as “Iceland” and is one of the most highly regarded locations for Puer tea. Location is critical for growing good material and Bingdao (also known as the “Queen” of Puer) is known for its smooth and sweet character.
This tea is made from material called “huang pian” (yellow strips), which is the more mature and not-so-pretty leaves that are often removed before packaging of the highest priced teas. These leaves can still produce a good cup – one that might be sweeter and more mellow than the company of leaves it just parted with. Huang pian puer teas can be very good value, especially when the locality like Bingdao produces such good material to begin with.
Ingredients: puer tea
Steep 1 pearl in 12 oz. boiling water for 4 min. Good for multiple steeps.
Use one dragon pearl (approximately 7 grams) in 150ml gaiwan (or teapot), use boiling water and steep as follows:
- 10 second rinse (discard this steep)
- 1st Steep – 90 seconds (it’s rolled tight, so this first one will take time)
- 2nd Steep – 15 seconds
- 3rd Steep – 20 seconds
- 4th Steep – 30 seconds
- 5th Steep – 60 seconds
- 6th Steep – 3 minutes
You can also split the pearl in half with a puer knife (not a kitchen knife), place both halves into your steeping vessel, and steep for 20 seconds. Cutting it in half will increase surface area exposure, and therefore speed up the steeping time.