Mijing Youlan – Single-Origin Raw Pu-erh Tea Dragon Ball

$25.00

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2024 Mijing Youlan is a premium raw Pu-erh tea from Nannuo Mountain, Yunnan. This spring-harvested ancient tree tea is known for its strong orchid fragrance, rich body, lasting sweetness, and powerful salivation. It is smooth, complex, and highly aromatic. Suitable for raw Pu-erh lovers, collectors, daily Gongfu tea drinkers, and people who enjoy floral, layered, forest-like teas with strong chaqi and long aftertaste. The tea is pressed into convenient 6g dragon ball form for easy brewing, storage, and travel.

The aroma is elegant, floral, and deeply orchid-like, with a forest freshness and lingering fragrance that stays in the mouth and throat. The tea liquor is rich, full-bodied, honey-like, smooth, layered, and complex. It has strong huigan, intense salivation, and lasting sweetness. The taste begins with slight bitterness that quickly melts into sweetness and floral notes. The mouthfeel is thick, soft, lively, and refreshing, with lingering orchid fragrance on the lips and teeth. The tea combines floral elegance with the bold strength of classic Yunnan raw Pu-erh.

This tea is traditionally handcrafted using fresh spring leaves from naturally grown tea trees. The leaves are sun-dried and carefully processed as raw Pu-erh tea, then shaped into dragon balls by hand. The tea is harvested only once each spring. The tea garden is unmanaged throughout the year, without fertilizers, pesticides, or pruning, allowing the tea to fully express its natural mountain character and forest aroma.

Traditional Gongfu Style 

Use a Gaiwan with a tea-to-water ratio of 1:25. Brew with freshly boiled water at 100°C (212°F). Do not cover with the lid. Pour water in a thin, steady stream directly onto the tea ball. Once the tea begins to open up, pour out the liquor right away—no need to let it steep. The first infusion can be consumed. For the second infusion, avoid pouring water directly onto leaves. Again, do not let the tea steep—pour out the liquor immediately. After each infusion, make sure to pour out all the tea completely to avoid bitterness or astringency.