Raw Pu-erh Ball 2021

Raw Pu-erh Ball 2021Raw Pu erh Ball 2021 is a sheng (raw) post fermented tea from Yiwu Town in Yunnan Province, pressed into individual ball shapes of about 6 6. 5g each. Sheng pu erh is the unfermented style the leaves are sun dried and lightly processed, then compressed. Over time, they develop and change character naturally, making each ball a small piece of tea that continues to evolve in your cupboard. What it tastes like This 2021 autumn harvest has had a few years

Raw Pu-erh Ball 2021 is a sheng (raw) post-fermented tea from Yiwu Town in Yunnan Province, pressed into individual ball shapes of about 6-6.5g each. Sheng pu-erh is the unfermented style — the leaves are sun-dried and lightly processed, then compressed. Over time, they develop and change character naturally, making each ball a small piece of tea that continues to evolve in your cupboard.

What it tastes like

This 2021 autumn harvest has had a few years to settle, which has taken the edge off the raw freshness. You'll notice floral notes and a sweetness that reminds some drinkers of cane sugar. There's a pleasant returning sweetness in the throat after each sip — what Chinese tea drinkers call "huigan." It's brighter and more lively than ripe pu-erh, with a lighter body and more complexity in the upper notes.

Why the ball shape works

Each ball is a single gongfu session's worth of tea — about 6g, which fits a 150ml gaiwan or small teapot well. No need to pry leaves off a cake or guess how much to use. Just drop one ball in, rinse once, and start brewing. It's a practical format if you're getting into gongfu-style pu-erh brewing and want consistent portions without fuss.

Brewing guide (gongfu recommended)

Use one ball per 150ml gaiwan or teapot. Pre-warm your vessel with hot water. Brew at 90°C — a quick rinse first to wake up the compressed leaves. Steep 30 seconds for the first infusion, then 15 seconds for the second. Add 10 seconds for each round after that. You'll get up to 9 infusions, and the flavour shifts noticeably from cup to cup — that's part of the experience.

Joanne's tip

If you're exploring the difference between raw and ripe pu-erh, this is a good entry point for the raw side. The ball format takes the guesswork out of dosing, and the Yiwu origin gives it a gentler character compared to some other raw pu-erh regions. I'd suggest trying it alongside our Ripe Pu-erh 2021 (which is ripe) — the contrast between the two helps you understand what "raw vs ripe" actually means in the cup. Available at our Salamanca Tea Bar for tasting.

Tea profile

Taste: Floral, cane sugar sweetness, sweet aftertaste
Type: Post-fermented tea (raw/sheng pu-erh)
Origin: Yiwu Town, Yunnan Province, China
Oxidation: Minimal — naturally post-fermented over time
TCM Property: Cool, becoming more neutral with aging (凉性，随陈化趋中性)
Harvest: Autumn 2021
Ingredients: 100% tea leaves, compressed into ball shape
Each piece: approximately 6-6.5g
Caffeine: High
No artificial flavours, colours or preservatives.

Storage

Store in an airtight container in a cool, dark place away from light and moisture. Raw pu-erh benefits from aging — the flavour will continue to develop and mellow over the years if stored well.