"Golden Horse" Menghai Ripe Chen Pi Pu-erh, 2012

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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 dried peel of an orange or a tangerine. Chen Pi is often used in traditional Chinese medicine, believed to be good for digestion.

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. 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 to experiment with the amount of chenpi pieces in the teapot. 

Place of Origin: Bulang Mountain, Menghai County, Yunnan, China.
 Producer: Golden Horse Brand (8685)
Tea Type: Ripe Pu-erh tea.
Harvest Time: Apr 1, 2012.
Process: Aged ripe pu-erh tea was put inside of a hollowed-out tangerine
Taste: You can taste both the brisk fragrance of tangerine and the mellow taste of pu-er 


How to brew loose leaf tea, Western Method:


Brewing guidelines:

     210℉ / 99℃  

 4g + 1g of tangerine peel    3-4min

 6g + 2g of tangerine peel    Rinse. Then 10sec + 10sec for each subsequent infusion 


How to brew Pu-erh tea, Gong Fu style: 

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