Ripe Pu'er Stuffed Green Mandarins
Our green mandarin are produced in September every year, which is after the White Dew in the Chinese twelve solar terms.
It starts after the White Dew Festival, when the fruit is relatively mature, the hesperidin in the peel decreases, while fructose, aromatic lipids, pectin and other ingredients increase, giving it a mature fruity aroma.
The tangerines are made from the Tianma production area of Xinhui, Guangdong, China, which have a richer flavor and a more layered feel.
Pu'er ripe tea uses Menghai golden buds that are more than 3 years old, with moderate fermentation, full golden buds, and clean storage.
Paired with small green tangerines, the overall performance is excellent, the soup is clear, the taste is fresh and mellow, and the mint coolness is very obvious. After drinking, the mouth feels continuously cool and the throat is very comfortable.
As for the craftsmanship, we still insist on using the whole raw sun-drying process. The whole raw sun-drying can protect the oil sac from being damaged, the flavor can be preserved to the greatest extent, the white frost condenses slowly, and the sun-drying for more than 20 days does not damage the tea substances, so that the tea and tangerines remain fresh. This process can keep it for a long time, and the longer it ages, the more fragrant it becomes.
