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Bingdao Raw Pu-erh Tea Dragon Ball

Bingdao Raw Pu-erh Tea Dragon Ball

$24.50
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Weight: 5g/ball

Origin: Yunnan, China

Variety: Yunnan Large-leaf Variety

Harvest: Spring 2022

Oxidation: Unoxidized

Caffeine: Medium

Theanine: High

Catechin: High


Tasting Notes (5/16/2025)

Aroma: orchid, gardenia, honey, woody, floral


Taste: clear, mellow, sweet, strong salivation

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Basic Information

This Bingdao Dragon Ball 冰岛龙珠 Pu-erh tea is a true treasure, highly sought after by tea enthusiasts for its distinctive spherical form, pure and captivating aroma, and rich, satisfying flavor. Crafted from the tender leaves of ancient arbor tea trees nestled in Bingdao Village of Yunnan province, the raw material is meticulously hand-pressed and individually wrapped into convenient 5g balls. As a high-altitude tea, it boasts an elegant fragrance that gracefully transitions into a delightful floral finish, a testament to its exceptional terroir.

Each sip of this Bingdao Pu-erh offers a thick, smooth texture with enchanting notes of wild honey and remarkably little astringency. The lingering sweet aftertaste (hui gan) is exceptionally long-lasting, a hallmark of premium quality. Made with 2022 spring harvest leaves from old-growth trees, these Dragon Balls are not only exquisite to enjoy now but also possess excellent potential for further long-term aging. If you seek an authentic Bing Dao tea experience from a spring harvest and mature trees, this exceptional offering stands out as a superb choice.

Steeping Guidelines

Traditional Gongfu Style

Use a tea-to-water ratio of 1:25–30. Brew with boiling water at 100°C (212°F). Pour a thin, steady stream of water directly onto the dragon ball. Do not cover with a lid. Once the tea ball has mostly unfurled, pour out the tea liquor—this first infusion can be consumed. For the second infusion, avoid pouring water directly onto the tea leaves. Do not let the tea steep—immediately pour out the liquor. Always pour out the tea completely after each infusion to prevent bitterness or astringency. 

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