This is a special tea made from Yunnan Large Leaf varietal tea in Jinggu. The tea is picked in spring season, wilted slightly and then dried with warm wind tunneled through the tea until it is dry. The tea shares a somewhat similar look and taste with white tea when it is young but over time will develop into something closer to red tea (hongcha).

The taste is sweet and thick with malty tones and the tea can be brewed 7 or 8 times before losing its flavor.

These Dragon Balls were made by my mother- in-law and father-in-law. They make them in their spare time.  They use little pieces of cotton to compress them instead of saran wrap.  Saran wrap compression is the most common method because it’s faster, but it causes off gassing into the tea since the tea must be steamed to soften and is very hot. We use cotton, which is safe.  

Dragon balls are great because they are perfect single brewing servings, and because the leaves fare much better during transport and storage compared to loose leaf form, which tend to break apart causing the brewed tea to be overly astringent and/or bitter and detracts from overall look of the brewed leaves!

50% of the profits from the sales of these Dragon Balls will go directly to my father/mother-in-law.   We will give them the money as a red packet during Chinese New Year, since they won’t accept money directly from my wife or I.  Most likely they will put most of it in the bank for their retirement!

Each Dragon Ball is roughly 8 grams of tea (+/- 0.5 grams)

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This is our first blended Dragon Ball tea!  It’s made from Yunnan Large Leaf varietal tea in Jinggu. The tea was picked, wilted slightly and then dried with warm wind tunneled through the tea until it is dry. The tea shares a somewhat similar look and taste with white tea when it is young but over time will develop into something closer to red tea (hongcha).

The Moonlight White “Yue Guang Bai” Tea is mixed with fresh  which gives it a lovely honey and spice taste, which is never overpowering and blends harmoniously with the white tea to create something unique and delicious.  It’s thick and expansive on the tongue, soothing to the throat and calming to the nervous system!

These Dragon Balls were made by my mother- in-law and father-in-law. They make them in their spare time.  They use little pieces of cotton to compress them instead of saran wrap.  Saran wrap compression is the most common method because it’s faster, but it causes off gassing into the tea since the tea must be steamed to soften and is very hot. We use cotton, which is safe.  

Dragon balls are great because they are perfect single brewing servings, and because the leaves fare much better during transport and storage compared to loose leaf form, which tend to break apart causing the brewed tea to be overly astringent and/or bitter and detracts from overall look of the brewed leaves!

50% of the profits from the sales of these Dragon Balls will go directly to my father/mother-in-law.   We will give them the money as a red packet during Chinese New Year, since they won’t accept money directly from my wife or I.  Most likely they will put most of it in the bank for their retirement!

Each Dragon Ball is roughly 8 grams of tea (+/- 0.5 grams)

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The taste is fruity and sweet with a touch of grass (umami) to counter its easy-going sweetness. Perfect white tea for aging! Will change and develop honey malt sweetness with time. Just keep sealed in an opaque pouch or canister!

Mid-February to early March harvest 

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The taste is sweet and thick with malty tones and the tea can be brewed 7 or 8 times before losing its flavor. 

Production period: Spring 2019

100 grams per cake (7 cakes per bamboo leaf tong)

1 leaf and 1 bud pluck

Varietal:  Camellia Taliensis

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The processing is very simple and involves brief withering and hot dry air exposure to halt the oxidation. The resulting tea is incredibly unique and is like a floral bouquet drenched in watermelon juice. The floral character is something like rose both in taste and smell. This tea is totally unlike any other tea I have ever tried, and not only is it unique but it’s very complex and goes many many steeps.

Harvested in Jinggu County of Simao

Mid-February to Early March harvest

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Harvest area:  Zhenyuan Township (Simao) 

First Flush of Spring Harvest

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The rolling of these Jade Earrings is an art form that requires a high level of skill and precision. It is a challenging and time-consuming process that yields spectacularly beautiful tea.

Spring Harvest (early March)

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This is a special tea made from Jinggu Yang Ta Large Leaf varietal tea (Camellia Taliensis). The tea is picked in the early spring, wilted slightly and then dried with warm wind tunneled through the tea until it is dry.  The taste is sweet and soupy with a sugarcane and lychee fruit aroma!

Spring (March) Harvest 

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Our first flush of spring Imperial Grade Silver Needle White Tea was picked in the first week of March from the tender buds of Jinggu area “Da Bai Hao” varietal tea trees.  

The “Da Bai Hao” varietal is a natural hybrid of Assamica that is unique to the Jinggu area of Simao (in Yunnan).  

Silver Needles White Tea (aka Bai Hao Yin Zhen) is a special tea where only the tender shoots (the bud) are picked, lightly wilted, pan-fried briefly at low temperature and then allowed to dry naturally (sometimes with the help of fans).  This relatively unadulterated style of processing lends the Silver Needle tea a fruity and sweet taste and aroma that even with a year or two of age will still taste thick, viscous and full in the mouth.

Harvested in March

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The tea processing is something in-between white and green tea. It has a strong, thick aroma and hints of sugarcane and wheatgrass.

The leaves are extremely fine and, due to expert processing, the small hairs on the leaves have been preserved.

March Harvest

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