Appearance & Taste
The overall shape of our Tangerine Ripe Pu-erh is spherical. Since this tea uses the traditional sun-dried method without any baking process, the taste is very natural which combinates the prominent fresh citrus aroma with ripe Pu-erh’s earthy woodsy flavour and a sweet aftertaste. Because the Pu-erh tea leaves wrapped inside have been aged for over 10 years, it also has a special “Chen” fragrance.
The tea is smooth, mellow with rich texture. The tea soup is pure and clear, and its colour is similar to wine-red and amber.
*Please note that the Tangerine Ripe Pu-Erh had a kind of ‘hoarfrost’ on the surface during the aging process which also called ‘orange citrus oil’. This ‘hoarfrost’ is not mildew. It is actually a white powdery substance formed by the precipitation of citrus oil after a sun-dried or low-temperature baking process and it won’t do any harm to your health.
Adjust the amount of tea based on your own taste
For simple glass vessel/teapot brewing:
You can brew fewer tea leaves with more hot water for a longer brewing time. Using 100°C hot water to infuse Tangerine Ripe Pu-Erh for around 2-3 minutes. Re-steep for around 10 times. Adjust it according to personal taste.
For Gongfu Style:
- Remove the wrapping paper
- Put the Tangerine Ripe Pu-Erh into the Gai Wan or glass cup
- Pour hot water (100 °C) into the Gai Wan or glass cup, soak it for 5 seconds
- Discard the water
- Refill glass cup/Gai Wan with hot water
- Infuse tea for around 8s for the first brew, extending infusion time for the following brewing
- Pour the steeped tea into a serving cup and divided into small teacups and serve
- Repeat 10-20 times depends on personal taste
The Xiao Qin Gan comes from Xin Hui in Guangdong province while the Pu-erh loose leaf tea sitting inside comes from the Meng Hai County, Yunnan province.
Xin Hui, the hometown of dried tangerine, is famous for its mandarin garden. The medical value and the taste of the dried tangerine produced there are undoubtedly top-grade. The core production area of Xin Hui locates in a very special geographical place – two of the sides of this area are the ancient alluvial plains of the Pearl River Delta. In this area, the land is extremely fertile and contains very rich organic substances. Meanwhile, since the area is at the junction of sea salt water and fresh water, the water for irrigating the mandarin garden is the mix of the two, which is also one of the reasons why only Xin Hui can produce high-quality tangerine.
The citrus peel of the Xin Hui green tangerine contains rich volatile oil (limonene), fruit acid (citrus acid), flavonoids which have very high medical value. These substances may improve the symptoms of chronic pharyngitis, cold and nasal congestion, and indigestion.
The 10-year-old Pu-erh loose tea leaves inside come from Meng Hai County, the hometown of Pu-Erh tea and the earliest site of tea production in China. The area is dotted with ancient tea trees, where the oldest wild tea tree is about 1,700 years old. The leaves picked from these old trees are referred to as ‘wild arbour’. The soil there is deep, breathable and fertile. It is also slightly acidic and has good drainage. The soil types there include red soil, yellow soil and lateritic soil, and the pH value is between 4 and 6. These are advantageous conditions for the cultivation of Pu-Erh tea trees.