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Aged Chenpi Ripened Tangerine Pu-erh

Citrusy aroma, warm beverage in winter

$2.00
Ship from U.S. Warehouse (2-5 days delivery)
Aged Chenpi Ripened Tangerine Pu-erh

Citrusy aroma, warm beverage in winter

Rating:
85% of 100
Summary
Origin:

Bulang Mountain, Menghai County, Xishuangbanna, Yunnan

Season:

Spring Tea

Harvest Date:

Apr 1, 2016

Dry Leaf: 

A tangerine peel is dried until crisp, keeping its ball shape; the tea leaves are wrapped inside

Aroma: 

A fruity, citrusy aroma (think of orange flavored candy)

Liquor: 

Bright and clear dark red in color

Taste: 

A strong brisk scent of tangerine issuing from the peel, mixed with the mellow puerh tea taste

Tea Bush:

Menghai large-leaf tea bush species

Tea Garden:

Meng Gu (勐谷) tea garden

Caffeine:

Low caffeine (less than 10% of a cup of coffee)

Storage:

Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

This Tangerine Pu-erh tea is a great choice for drinking in cold autumn and winter to warm you up and soothe throat.

Tea has had culinary uses for quite a long time. Tangerine pu-erh became a delicacy for the way it tactfully unites the taste and benefits of both the tea and the fruit in one drink that is absolutely perfect for cold autumn days.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup:12 oz / 355 ml Gaiwan: 3.8oz / 110ml
212℉ / 100℃ 212℉ / 100℃
5g Tea leaves+ 2g dried orange peel 5g Tea leaves+ 2g dried orange peel
Brewing time: 3 - 5 mins

8 steeps: rinse,10s,10s,20s,30s,50s,70s,90s,120s

Rinse time is around 3 seconds

Making Process
big oranges
big oranges

Choose mature big oranges



draw oranges
draw oranges

Dig out the orange pulp; wash the orange and natural drying.



fill oranges
push oranges

Fill in the empty body with aged ripe puerh tea leaves.



bake in furnace
bake oranges

Put them in furnace and dry with firewood. Combing the essence of tea leaves and tangerine, this tangerine tea is characteristic in special flavour.

Origin

Menghai, the birthplace of Chinese pu-erh tea, is located in southwest Yunnan province. Until now there were a large number of ancient trees growing around the area, including the 1700-year-old ancient tea tree king. In addition, Menghai also is home to many rice and sugar cane farms, and has held the title of ‘Southern Yunnan Granary’ since ancient times. Nowadays it is a state-level grain and sugar production base.

Map of Menghai, Yunnan
Bulang Mountain
Menghai, Xishuangbanna, 
Yunnan

Tea Bush

Native to Menghai County in Xishuangbanna, the Menghai large-leaf tea tree species was rated as the most improved national tea variety in 1984. This species can grow up to seven meters tall, and has bold green leaves much larger than common varieties, and buds that are yellowish-green and coated with fuzz.

The leaves of this tree are high in phytochemicals: one bud with two leaves contains 2.3% amino acids, 32.8% polyphenolic compounds, 4.1% caffeine and 18.2% catechinic acid. As a result, pu-erh made from this species is high quality and rich in flavor, yet soft in taste and with a full-bodied essence.

Menghai large leaf tea tree species

History

Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

Customer Reviews
4.3 (37 Reviews)
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Questions
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