Like with most organizations, volunteers are sometimes rewarded for their time and hard work. The Toronto Tea Festival has always been gracious towards their volunteers and show it with a gift in the form of something related to tea. This year, volunteers were provided with the Tea Festival 5th Anniversary Commemorative White Moon Pu-er Dragon Ball. I’ve been dying to try my dragon’s egg since receiving it a few months ago. Let’s get crackin’!
|The dragon's egg!|
After removing the foil, a tightly coiled ball of greyish-white tea leaves was unveiled. It smelled sweet, slightly floral. I almost didn’t want to break the perfect sphere of tea leaves. Almost! The instructions, as indicated on the festival programme, applied to a Gongfu, however, it did go on to say that if a regular cup is being used instead, the leaves can be steeped for 2 – 3 minutes to desired strength.
|No baby dragons here!|
Instructions for Gongfu:
For best results, wake up the tea leaves by rinsing them first, prior to steeping. Do this by pouring the heated water over the leaves, and discarding it immediately.
3 g / 1.5 tsp
100 °C / 212 °F
Glass / Ceramic Gaiwan
This tea can be steeped up to 4 times allowing you to get a range of tastes from the leaves.
1st Steep: 30 – 50 seconds
2nd Steep: 10 seconds
3rd Steep: 15 seconds
4th Steep: 20 seconds
I, unfortunately do not own a Gong Fu, yet, so, I steeped it using a regular cup of tea. I did rinse the leaves first, and I did follow up with multiple steeps and playing around with different lengths of time. I loved this Pu-er! The pale yellow liquor was smooth with a thick mouth-feel. It tasted slightly sweet and fruity without any bitterness.
|What a ball!|
The Commemorative White Moon Pu-er Dragon Ball was a delight. It’s definitely a good tea for anyone wanting to try a Pu-er for the first time before getting into some of the darker, bolder flavoured Pu-er teas. I have just enough tea leaves for a few more cups to enjoy, but I’ll be on the search for other white Pu-er teas to try.