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Ripe Pearls

Ripe Pearls


  • The freshly picked Puerh tea leaves are traditionally indoor withered, Sha Qing and meticulously rolled before being left to dry under the warm sun. Humidified and compressed, the dried leaves turn into black pearls made of auburn tea leaves ready for fermentation Wonderfully earthy, smooth and comforting the fiery amber liquor releases balanced and harmonious aromas.

  • Dragon Shou Puerh Tea

  • Spring First Flush 2015

  • Yixing or Gaiwan in Glass, Clay or Purion.



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Puerh Tea
Cultivar: Mengku
Origin: Mengku, Yunnan, China
Estate Name: Bind Dao
Tea Maker: Bing Dao Family
Elevation: 2000m

How to prepare

Learn how to make Ripe Pearls to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.

How to prepare

  • Preheat

    Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 95°.


    Weigh 1 Pearl of Ripe Pearls, ensuring you add the leaves first, before following with water.

    Pour & Time

    Upon pouring, set your timer to ensure you steep 0:20min.

    After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.


    Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.

    Get everything you need

    Get everything you need

    Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.