Tianma Village, Xinhui, Guangdong Province & Menghai County, Xishuangbanna, Yunnan Province, China
Cultivar
Da Ye Zhong
Elevation
1300-1500m
Steeping instructions
Portion: The tea ball weighs approximately 13 grams and is suitable for a single serving. If preferred, you can divide it into two or three servings using a tea knife, ensuring to include both tea and tangerine peel in each portion.
Water Temperature: 100˚C / 212˚F
Rinse: Quickly rinse the tea before the first infusion
Steeping Methods:
1. Gongfu Style (Full Portion): Use a gaiwan or teapot of at least 150ml. For the first three infusions, steep for 30 seconds, 20 seconds, and 10 seconds respectively. Gradually increase the steeping time for subsequent infusions.
2. Gongfu Style (Partial Portion): Use a ratio of 1 gram of tea per 25-30ml of water. Start with a 10-second steep for the first three infusions, then gradually increase the steeping time with each round.
3. Pour-Over Style: Place the tangerine pu-erh ball in a tea infuser positioned over a tea pitcher. Slowly pour hot water over the tea ball, allowing the tea to infuse with each pour.
Additional Notes: The tangerine pu-erh ball can last for 10 or more infusions. For enhanced flavor extraction, consider peeling the tangerine to expose more tea leaves once the flavor starts to mellow. If the tea’s intensity begins to fade, try boiling it in a large teapot to unlock a different and more robust brewing experience.
Description
Xiao Qing Gan (小青柑), or "Tangerine Pu-erh," is a unique combination of two celebrated ingredients: unripe Xinhui tangerines from Guangdong and Ripe Pu-erh tea from Yunnan. This tea is crafted using young Xinhui tangerines, harvested in July and August from Xinhui, Guangdong Province—a region renowned for producing the highest quality chenpi (sun-dried tangerine peel), a traditional ingredient in Chinese medicine and cuisine.
The tangerines are thoroughly cleaned, hollowed out to remove the pulp, and then filled with Ripe Pu-erh tea. After sealing the opening with the tangerine peel, the tea-filled fruits are naturally sun-dried, preserving their strong citrus aroma and allowing the flavors to meld with the earthy richness of the Pu-erh. The tea can then be aged to further enhance its complexity.
The Ripe Pu-erh used in this tea is Gong Ting grade, made from tender tea leaves harvested and fermented in 2010 in Menghai County’s Gelanghe area. The tea base was carefully aged for seven years before being combined with the young tangerines in 2017. This pairing creates a perfect harmony, blending the deep, smooth notes of the Pu-erh with the lively, refreshing citrus fragrance of the tangerine peel.
A white, frosty substance may appear on the tangerine peel, known as Gan You Jing (柑油晶), or “citrus oil crystals.” This frost forms from the volatile oils in the peel during the traditional sun-drying process. The primary component, limonene, has a refreshing, lemon-like aroma and crystallizes on the peel’s surface through natural oxidation. This effect is common in young green tangerines, which are rich in terpenes. The gentle sun-drying preserves these oils, allowing them to crystallize, whereas high-temperature roasting, often used in modern techniques, destroys the oil glands and prevents frost formation.
Tangerine Ripe Pu-erh "Xiao Qing Gan" (2017) from MyTeaPal Club
0 TDS distilled water with TeaCurious Autumn recipe to make 115 TDS water.
Very similar flavor profile to the Tibetan tangerine dark tea earlier this year. While I find these inte… more
citrus
orange
citrus rind
earthy
ash
Julia More
1y ago
Great tea but sad day.
Tangerine Ripe Pu-erh "Xiao Qing Gan" (2017) from MyTeaPal Club
fruity
orange
dandelion
TeaMuro 🐱🍵
1y ago
Tangerine Ripe Pu-erh "Xiao Qing Gan" (2017) from MyTeaPal Club
I decided to divide the tangerine since only one is included in the shipment, brewed both tangerine peel and tea leaves in my myteapal gaiwan. Really interesting tea, I tasted Tibe… more
