Description
Average 7.7g per ball. Priced per ball.
These hand-rolled ripe Pu-erh dragon balls are made from spring-harvested Dahusai village (Mengku) material from the Lincang region of Yunnan. The material is a mixed pick (age of tree 30-70 years) selected for balance and consistency.
Dahusai is known for its thick-leaf material and mineral structure, and this shows clearly in the cup. Once opened, the liquor brews a deep red-brown with a smooth, rounded body and a clean profile.
Soft and creamy aroma of the rinse, reminds me of v93 Menghai. The mouthfeel is wonderfully soft, elegant with a creamy texture. The liquor presents exquisitely clean . A balanced flavour profile with creamy top and subtle base notes. Not shouty, just downright balanced and smooth.
There is no sharpness or sourness, and when brewed gong fu style the tea develops steadily over many infusions, becoming thicker and sweeter as the ball fully unfurls.
Rolled into convenient single-session portions, these dragon balls are ideal as a daily ripe Pu-erh—warming, grounding, and easy to return to, especially in cooler weather or quiet moments.
Origin: Dahusai, Lincang
Harvest: Spring
Style: Ripe (Shou) Pu-erh
Format: Hand-rolled dragon balls
Brewing: Gong fu or Western
Where Dahusai sits
• Region: Lincang (临沧), Yunnan
• Mountain system: Bangma (邦马) range
• Altitude: roughly 1,700–1,900 m
• Climate: cooler than Xishuangbanna, big day–night temperature swings
• Leaf type: big, thick Lincang leaves (very obvious when brewed)
This climate is why Dahusai teas tend to feel strong in body but calm in energy rather than sharp or aggressive.
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