Yongde 永德永德

Classification and Origin

Category: Pu'er (普洱茶, pǔ'ěr chá).

Dragon pearl (龙珠, lóng zhū) — hand-pressed ball, typically weighing 5–8 g, intended for a single serving.

Yunnan large-leaf tea (云南大叶种, Yúnnán dàyèzhǒng), a variety of Camellia sinensis var. assamica.

Pu'er as a product with a geographical indication is regulated by GB/T 22111-2008 ("地理标志产品 普洱茶"); the protected zone covers a number of prefectures in Yunnan, including Lincang.

Origin: Yongde County (永德县, Yǒngdé xiàn), Lincang Prefecture, Yunnan Province, southwestern China.

Type: Sheng pu'er (生普, shēng pǔ) — raw, naturally aged; not to be confused with shu pu'er (熟普, shú pǔ), which undergoes artificial fermentation.

Facts

The Yongde Daxueshan Nature Reserve is known as one of the largest centers of wild ancient tea trees in Yunnan.

The village and eponymous cultivar type Mangfei are the hallmark of Yongde, often singled out separately from the general regional designation.

The "dragon pearl" is convenient in that it resolves the issue of dosing — one ball is intended for one session, making Yongde sheng pu'er a convenient entry point.

The sweetness and softness of Lincang teas are often contrasted with the harsher and more bitter profiles of certain areas of Xishuangbanna.

History and Culture

The presence of wild and semi-wild ancient tea trees in Yongde testifies to a centuries-long history of tea growth in the region.

Daxueshan in Yongde (永德大雪山, Yǒngdé Dàxuěshān) is a national nature reserve that preserves one of the most extensive tracts of wild ancient tea.

Branches of the Tea Horse Road (茶马古道, chámǎ gǔdào), linking producing areas with Tibet and Southeast Asia, passed through western Yunnan.

Botany and Raw Material

Mangfei large-leaf population cultivar (忙肺大叶种, Mángfèi dàyèzhǒng) — a recognized local bush type of Yongde.

Large, leathery, with pronounced venation; buds with noticeable down.

Plantation tea (台地茶, táidì chá), large-tree tea (大树茶, dàshù chá), and ancient-tree tea (古树茶, gǔshù chá).

Cultivar: Camellia sinensis var. assamica — large-leaf Assam variety.

Terroir

Climate: Subtropical monsoon, with warm, humid summers and dry, mild winters, marked diurnal temperature variation in the mountains.

Soil: Mountainous red-yellow and red soils, well-drained.

Western Lincang, approximately 23.7–24.5° N and 99.0–99.9° E.

Tea gardens predominantly at 1000–2200 m; the wild tracts of Daxueshan rise considerably higher.

Production

Manual plucking of buds and young leaves.

Partial loss of moisture.

Heating in a wok to halt oxidation; conducted gently to preserve aging potential.

Shaping the leaf and rupturing cells.

Final drying in the sun, giving the character of shaiqing tea.

The maocha is briefly steamed to make the leaf pliable.

The warm leaf is manually rolled into a tight ball of a fixed weight, sometimes additionally pressed with a cloth.

The balls are dried, after which they gradually harden.

Organoleptic Profile

Dense, dark-green ball with silvery downy buds.

From pale yellow to golden-yellow when young, darkening to amber over the years.

Floral-honey tones, nuances of dried herbs and fruit; aged samples exhibit a deeper, "dried-woody" character.

Pronounced returning sweetness (回甘, huígān) and salivation (生津, shēngjīn).

Taste: Soft, sweetish, with moderate, quickly dissipating bitterness and astringency.

Chemical Composition

Amino Acids: Including theanine, contributing sweetness and umami-softness.

High content, on the order of 28–36% of dry mass.

The main group of polyphenols determining the astringency of young tea.

Approximately 3–5%.

High water-soluble fraction, providing a dense infusion.

Health Notes

Caffeine provides gentle alertness and concentration.

Polyphenols and catechins exhibit antioxidant activity.

Traditionally, the tea is drunk after meals for a sensation of lightness.

The beverage is low-calorie when brewed without additives.

Brewing

One "pearl" of 5–8 g per 100–150 ml; for a stronger infusion, a smaller volume of water is used.

Soft, temperature 95–100 °C.

One or two short rinses of 5–10 seconds each; this is particularly important since the dense ball needs to be "awakened."

Teaware: A gaiwan (盖碗, gàiwǎn) or Yixing teapot (紫砂壶, zǐshāhú) with a volume of 110–150 ml.

Storage

Humidity: Moderate, around 55–70%; excessive dampness leads to mold, while overly dry air slows transformation.

Sheng pu'er is intended for long-term aging and reveals itself over years.

A ventilated place free from extraneous odors, light, and proximity to spices, coffee, or cosmetics.

Temperature: Approximately 20–30 °C, without sharp fluctuations.

Price and Authenticity

Yongde falls within the accessible and middle price level; it is noticeably cheaper than "top" mountains like Laobanzhang or Bingdao.

Origin of bushes (plantation, large-tree, ancient-tree), specific locality (e.g., Mangfei is valued higher than ordinary Yongde), harvest year, and neatness of compression.