In translation – Dragon pearls from the Tai Mu mountains. The tea is made from thin, slightly hairy shoots, which are laboriously rolled into regular pea-sized balls during processing.

It is advisable to infuse the tea long enough so that the rolled-up shoots have time to develop. It is best to enjoy the view of the gradually developing tea in chung (zhong, sometimes also gaivan), or in a glass. Long “spider legs” first sprout from the balls, until eventually everything disintegrates into surprisingly long and solid shoots. They release their weak taste for quite a long time and last a long infusion.