Red Tangerine Pu’er Tea

 Tasting : Earthy, citrus, velvety
 Origin (tea): Menghai, Yunnan, China 
 Origin (tangerines): Xinhui, Guangdong, China
 Cultivar: Puerh Assamica
 Elevation: 1400m
 Oxidation: ⦿⦿⦿⦿⦿

Big red Xinhui tangerines are skillfully hollowed out and filled with top-grade ripe Puerh tea to make this soothing, nourishing brew.

Every year in late November, in Xinhui, Guangdong, China, there is already a hint of autumn in the wind. At this time, the citrus fruits are fully ripe, large and full of sugar. It is a good time to pick and make red citrus Pu'er tea.

Although the big red tangerines are ripe at this time, we hope that they can lose the last bit of spiciness and coldness, so that they can achieve the true mildness.

We did not use very old tea when making it. We used 2-year-old Yunnan Pu'er tea and new tangerine peel to slowly age together, penetrate and blend with each other, and support each other to present a perfect cup of tea soup.

So after the production is completed, we waited quietly for 3 years before we started selling it. This way, you can not only taste the aroma of fruit and tea, but also have a good health-preserving effect.

Why we love it:
It's made with top-grade ripe Puerh, which gives it a silky texture, and the best tangerines from Xinhui, which gives it an extra tangy citrus flavour. 
It's delicious: the earthiness of the ripe Puerh is balanced by the soothing citrus of the chenpi (tangerine peel) and the flavour lasts for many infusions. 
It takes a lot of skill to produce:  tangerines carefully hollowed out without breaking the skin before being filled with whole-leaf ripe Puerh tea and dried under carefully controlled conditions. 
Chenpi is commonly used in Traditional Chinese Medicine for coughs, sore throats, nausea and digestive issues.