Once upon a time a young monk came to Lao Cha and said:
— Sensei, pu-erh gives us energy, warmth, and strength. It’s incredible! Although sometimes just having energy is not enough, and I want a sense of celebration. How can I reach this?
The wise master answered:
— Celebration is felt in the scent and taste of tangerines. If you want the pu-erh to be filled with a sense of celebration, we have to dig the pulp out of the tangerine, dry the peel, and fill it up with tea. That way it can become filled with the pleasant aroma and healthy qualities of the citrus. And so, that was what they did.
This unusual "Golden Horse" Ripe Chen Pi Pu-erh 8685 tea from Menghai County is made of ripe pu-erh tea leaves with chenpi – the Chinese term for the dried peel of an orange or a tangerine. Chen Pi is often used in traditional Chinese medicine, believed to be good for digestion and coughs, just like pu-erh. The combination of the two has been around for hundreds, if not thousands of years.
In order to make this tea, the pulp of tangerine was dug out and the empty space was then filled with leaves of ripe pu-erh, after which the chenpi tea is dried. By combining the characteristics of these two different plants, the tea maker created a rich and unique flavor. To control the citrus notes in your tea, we recommend you experiment with the amount of chenpi pieces in the teapot.
210℉ / 99℃
6g per 500ml + 2g of peel 3-5min
5g per 110ml + 1g of peel 10sec + 10sec for each subsequent infusion