About 2018 Sun-Dried Xiao Qing Gan

This Xiao Qing Gan Pu-erh combines ripe Pu-erh tea from Menghai, Yunnan with young green tangerines from Xinhui, Guangdong. The tea uses Mengku large-leaf variety leaves, known for their rich body and smooth taste. The tangerines are grafted Xinhui citrus, harvested while still unripe. Their peel is bright green with natural gloss, dense oil glands, and a firm texture.

Produced in 2018, the tea has undergone years of natural ageing. The original sharp green citrus aroma has gradually developed into a softer, warmer tangerine fragrance, allowing the tea and citrus flavours to integrate more harmoniously. This batch is fully sun-dried, unlike the semi-sun-dried style that involves additional roasting. The slow natural drying results in a smoother profile and gentler citrus aroma.

Appearance & Taste

The dry tea appears as a whole green tangerine filled with tightly rolled ripe Pu-erh leaves. The peel shows natural green-brown tones with visible oil glands. During brewing, the peel gradually opens and the tea slowly releases.

The liquor is bright orange-red and clear. The early infusions highlight fresh citrus aroma; the middle infusions reveal the mellow sweetness of ripe Pu-erh; later infusions show a balanced blend of citrus peel and tea, with a smooth and lingering finish.

Note: White frost is a natural crystallisation of sugars and aromatic compounds from the citrus peel under certain humidity conditions. Fully sun-dried Xiao Qing Gan stored in dry conditions usually remain dry on the surface and therefore may not develop visible frost.

Taste: Chen, Earthy, Fruity, Orange, Sweet, Woody

Brewing Guide

Tea Cup

1 ball(s)

100°C (125ml)

3-4 mins

Enjoy!

Glass

1 ball

100°C (250ml)

3-4 mins

Enjoy!

Teapot

2 ball

100°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

Place one Xiao Qing Gan in a 120 ml gaiwan or teapot.
Add boiling water (100°C).
Rinse: quick rinse and discard
1st infusion: 5–8 seconds
2nd infusion: 8–10 seconds
3rd infusion: 10–15 seconds
Increase brewing time slightly from the 4th infusion onward.
Up to 15–20 infusions are possible depending on preference.

Origin

The ripe Pu-erh tea is produced in Menghai, Yunnan using Mengku large-leaf tea trees. The citrus fruit comes from Xinhui, Guangdong, a region well known for its aromatic citrus peel.

Origin: Guangdong, Yunnan

Picking and Production

The green tangerines are harvested before full maturity. The pulp is removed and filled with ripe Pu-erh tea from Menghai. The filled fruits are then naturally sun-dried, allowing the tea and citrus peel to gradually integrate during ageing.