yǒng dé

Yongde (永德, Yǒngdé) is a geographical designation for pu’er originating from the eponymous county in western Yunnan Province (云南, Yúnnán), within the Lincang Prefecture (临沧, Líncāng). The product name “生普龙珠永德” (shēng pǔ lóng zhū yǒng dé) indicates a sheng pu’er (生普, shēng pǔ — raw, not undergoing wet fermentation), compressed into the form of a “dragon pearl” (龙珠, lóng zhū), i.e. a small ball for a single infusion. Yongde teas are valued for their soft, sweetish profile, pronounced returning aftertaste, and restrained bitterness by Yunnan standards, which is typical of Lincang material. The region is known for its tracts of wild ancient tea trees in the Daxueshan Nature Reserve (大雪山, Dàxuěshān) and the old gardens of Mangfei Village (忙肺, Mángfèi). In the overall hierarchy of Yunnan pu’er, Yongde occupies a niche of accessible yet distinctive raw material that is increasingly being distinguished from the general Lincang context.

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1. Classification and Origin:

• Category: Pu’er (普洱茶, pǔ’ěr chá).
• 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.
• Form: Dragon pearl (龙珠, lóng zhū) — hand-pressed ball, typically weighing 5–8 g, intended for a single serving.
• Raw Material: Yunnan large-leaf tea (云南大叶种, Yúnnán dàyèzhǒng), a variety of Camellia sinensis var. assamica.
• Origin: Yongde County (永德县, Yǒngdé xiàn), Lincang Prefecture, Yunnan Province, southwestern China.
• Standard: 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.

Yongde is part of one of the four largest tea areas of Lincang, alongside Mengku, Xinhui, and other districts. “Dragon pearl” is not a separate cultivar but a compression format applicable to material from different regions; in this case, the material originates from Yongde.

2. History and Cultural Significance:

• Ancient Trees: The presence of wild and semi-wild ancient tea trees in Yongde testifies to a centuries-long history of tea growth in the region.
• Nature Reserve: 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.
• Trade Routes: Branches of the Tea Horse Road (茶马古道, chámǎ gǔdào), linking producing areas with Tibet and Southeast Asia, passed through western Yunnan.

For a long time, Lincang material, including that from Yongde, was supplied to large factories as anonymous blending material and remained in the shadow of the famous mountains of Xishuangbanna. Attention to Yongde and, in particular, to Mangfei intensified in the 2000s–2010s, riding the wave of interest in single-mountain and single-origin pu’er, as buyers sought affordable alternatives to expensive branded labels.

3. Botanical Description and Raw Material:

• Species: Camellia sinensis var. assamica — large-leaf Assam variety.
• Local Cultivar Type: Mangfei large-leaf population cultivar (忙肺大叶种, Mángfèi dàyèzhǒng) — a recognized local bush type of Yongde.
• Leaf: Large, leathery, with pronounced venation; buds with noticeable down.
• Categories by Bush Origin: Plantation tea (台地茶, táidì chá), large-tree tea (大树茶, dàshù chá), and ancient-tree tea (古树茶, gǔshù chá).

For “dragon pearls,” a bud with one or two leaves is typically used; balls are less commonly rolled from larger, coarser leaves. The downy buds yield a characteristic softness and “powdery-honey” notes when brewed.

4. Terroir and Growing Conditions:

• Location: Western Lincang, approximately 23.7–24.5° N and 99.0–99.9° E.
• Altitudes: Tea gardens predominantly at 1000–2200 m; the wild tracts of Daxueshan rise considerably higher.
• Climate: Subtropical monsoon, with warm, humid summers and dry, mild winters, marked diurnal temperature variation in the mountains.
• Soils: Mountainous red-yellow and red soils, well-drained.

Significant altitude, fog, and temperature fluctuations slow shoot growth and promote the accumulation of aromatic compounds and sugars. This is one reason why Yongde teas are generally perceived as sweeter and softer compared to the assertively bitter profiles of some other regions.

5. Production Technology:

The base material is Yunnan sun-dried green tea (晒青毛茶, shàiqīng máochá). The classic chain for sheng pu’er:

• Plucking (采摘, cǎizhāi): Manual plucking of buds and young leaves.
• Withering (萎凋, wěidiāo): Partial loss of moisture.
• Fixation (杀青, shāqīng): Heating in a wok to halt oxidation; conducted gently to preserve aging potential.
• Rolling (揉捻, róuniǎn): Shaping the leaf and rupturing cells.
• Sun-Drying (晒干, shàigān): Final drying in the sun, giving the character of shaiqing tea.

Next, for the “dragon pearl” format:

• Steaming: The maocha is briefly steamed to make the leaf pliable.
• Shaping (揉团, róutuán): The warm leaf is manually rolled into a tight ball of a fixed weight, sometimes additionally pressed with a cloth.
• Final Drying: The balls are dried, after which they gradually harden.

Important: Sheng pu’er does not undergo wet-piling (渥堆, wòduī), characteristic of shu pu’er; its taste changes slowly, over the course of many years of natural aging.

6. Organoleptic Characteristics:

• Dry Leaf: Dense, dark-green ball with silvery downy buds.
• Infusion: From pale yellow to golden-yellow when young, darkening to amber over the years.
• Aroma: Floral-honey tones, nuances of dried herbs and fruit; aged samples exhibit a deeper, “dried-woody” character.
• Taste: Soft, sweetish, with moderate, quickly dissipating bitterness and astringency.
• Aftertaste: Pronounced returning sweetness (回甘, huígān) and salivation (生津, shēngjīn).

Due to the tight compression, the first infusions of a “pearl” are often lighter and softer: the ball unfurls gradually, and intensity builds toward the middle infusions.

7. Chemical Composition:

Values are approximate, typical for Yunnan large-leaf raw material; specific batches vary.

• Tea Polyphenols (茶多酚, chá duōfēn): High content, on the order of 28–36% of dry mass.
• Catechins (儿茶素, érchásù): The main group of polyphenols determining the astringency of young tea.
• Caffeine (咖啡碱, kāfēijiǎn): Approximately 3–5%.
• Amino Acids (氨基酸, ānjīsuān): Including theanine, contributing sweetness and umami-softness.
• Extractive Substances: High water-soluble fraction, providing a dense infusion.

Large-leaf assamica is on average richer in polyphenols and caffeine than small-leaf varieties, which creates the potential for prolonged aging.

8. Health Benefits:

• Toning: Caffeine provides gentle alertness and concentration.
• Antioxidants: Polyphenols and catechins exhibit antioxidant activity.
• Digestion: Traditionally, the tea is drunk after meals for a sensation of lightness.
• Hydration and Moderation: The beverage is low-calorie when brewed without additives.

The points above reflect general understanding of green large-leaf tea and do not constitute medical recommendations. Young sheng pu’er is quite active and astringent; therefore, drinking it on an empty stomach or in large quantities is not advisable.

9. Brewing:

• Vessel: A gaiwan (盖碗, gàiwǎn) or Yixing teapot (紫砂壶, zǐshāhú) with a volume of 110–150 ml.
• Ratio: One “pearl” of 5–8 g per 100–150 ml; for a stronger infusion, a smaller volume of water is used.
• Water: Soft, temperature 95–100 °C.
• Awakening (醒茶, xǐngchá): One or two short rinses of 5–10 seconds each; this is particularly important since the dense ball needs to be “awakened.”

Hold the first infusions for 10–20 seconds, gradually increasing the time as the leaf unfolds. Since the “pearl” does not open up immediately, one should not rush to pour it off as one would loose leaf: the fullest flavor arrives by the third to fifth infusion. Quality material can withstand 10–15 or more infusions. If desired, the last infusions can be simmered in a kettle over low heat to extract residual sweetness.

10. Storage:

• Purpose: Sheng pu’er is intended for long-term aging and reveals itself over years.
• Temperature: Approximately 20–30 °C, without sharp fluctuations.
• Humidity: Moderate, around 55–70%; excessive dampness leads to mold, while overly dry air slows transformation.
• Conditions: A ventilated place free from extraneous odors, light, and proximity to spices, coffee, or cosmetics.

The dense “dragon pearl” format is convenient for transport and portioned storage; however, the compact ball ages somewhat differently from loose leaf due to a smaller surface area in contact with air. For a home collection, pearls are conveniently stored in breathable packaging or ceramic vessels.

11. Price and Forgeries:

• Market Segment: Yongde falls within the accessible and middle price level; it is noticeably cheaper than “top” mountains like Laobanzhang or Bingdao.
• Price-Determining Factors: 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.

The main risks for the buyer are associated not with crude forgery but with the overstatement of raw material status. Plantation tea (台地茶, táidì chá) is often passed off as ancient-tree tea (古树茶, gǔshù chá), and tea from neighboring, less well-known Lincang areas may be labeled as “Yongde” or “Mangfei.” Distinguishing a region by taste blindly is extremely difficult even for an experienced taster, so the primary way to reduce risk is to buy from trusted vendors, pay attention to transparency of description (year, locality, type of bushes), and treat “ancient-tree” tea at a suspiciously low price with caution. Uniform size and weight of pearls, clean leaf without excessive dust, and a coherent rather than “flat” taste are indirect signs of careful work.

12. Interesting Facts:

• Wild Tea of Daxueshan: The Yongde Daxueshan Nature Reserve is known as one of the largest centers of wild ancient tea trees in Yunnan.
• Mangfei: The village and eponymous cultivar type Mangfei are the hallmark of Yongde, often singled out separately from the general regional designation.
• Format for Beginners: 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.
• Lincang Character: The sweetness and softness of Lincang teas are often contrasted with the harsher and more bitter profiles of certain areas of Xishuangbanna.

In Conclusion:

Yongde is an illustrative example of how Yunnan’s “second tier” regions are gradually acquiring a name of their own. It is an accessible, recognizably sweet and soft sheng pu’er with a good returning aftertaste, which does not require significant investment yet possesses aging potential thanks to its rich large-leaf raw material. The “dragon pearl” format adds practicality: portion control, compactness, and ease of storage make this tea suitable both for daily brewing and for an introduction to the category.

When choosing Yongde, it is sensible to be guided not by loud labels but by an honest description of the batch — locality, year, and origin of bushes — and by one’s own sensations from the cup. With correct brewing and unhurried storage, this tea reveals itself gradually, rewarding the patient enthusiast with an even sweetness and a clean, uncluttered taste characteristic of the best Lincang areas.

the teas described here are available from teamotea