This unusual tea is made of ripe pu-erh tea leaves with chenpi – the Chinese term for dried peel of an orange or a tangerine. Chenpi is often used in traditional Chinese medicine, believed to be good for digestion.
In order to make this tea, the pulp of a 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: Yunnan, China.
• Tea Type: Ripe Pu-erh tea.
• Harvest Time: Apr 1, 2016.
• Process: Aged ripe pu-erh tea was put inside of a hollowed-out tangerine
Liquor: Dark red color, thick and bright
• Taste: You can taste both the brisk fragrance of tangerine and the mellow taste of pu-erh
210℉ / 99℃
5gr + 2gr of tangerine peel
+ 2gr of tangerine peel rinse. Then 8 infusions: 10s, + 10s each additional time