Aged Chenpi Ripened Tangerine Pu-erh

Citrusy aroma, warm beverage in winter

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

Citrusy aroma, warm beverage in winter

85% of 100

Bulang Mountain, Menghai County, Xishuangbanna, Yunnan


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


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


Bright and clear dark red in color


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


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


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 been used with food since a long time ago; while tangerine puerh became a delicacy as it tactfully bring both taste and benefit of Puerh Tea and tangerine in one. Drinking it in cold autumn and winter can warm stomach. Broke up and brew the tangerine peel with puerh tea that can get well-balanced both of orange and puerh taste and health benefits.

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.


Located in the southwest of Yunnan Province is Menghai and it is the birthplace of pu-erh tea. Even until now, large numbers of ancient trees grow in Menghai and among the most notable is the 1,700 year old ancient tree king. But Menghai is not know only for its tea, it holds an abundance of rice and cane sugar and has held the title of Southern Yunnan Granary since ancient times. Nowadays, Menghai is known as a state-level grain and production base.

Map of Menghai, Yunnan
Bulang Mountain
Menghai, Xishuangbanna, 

Tea Bush

Native to Menghai County, Xishuangbanna, the Menghai large leaf tea tree species was rated as the most improved national tea variety in 1984. This species has the ability to grow 7 m tall in the wild and its leaves are bold green and much larger than common varieties. The buds of this species are yellowish green and covered in fuzz. The tea leaves of this tree are high in phytochemicals; one tea bud with two leaves contains 2.3% of amino acids, 32.8% of polyphenolic compounds, 4.1% of caffeine and 18.2% of catechuic acid. As a result, pu-erh tea made from the Menghai species is high quality, rich in flavor, with a soft taste and a full-bodied tea essence.

Menghai large leaf tea tree species


Pu'erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu'erh is named after the town of Pu-erh in Yunnan province, which was the early trading center for this tea. In this teas early history it was used as a bartering currency in south west China. In south west China the famed Cha Ma Gu Dao - “Tea Horse Road” - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.

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