How to Brew Xiao Qing Gan Pu-erh Tea

A Beginner-Friendly Guide for Citrus & Pu-erh Lovers

1. What is Xiao Qing Gan Pu-erh tea?

Xiao Qing Gan (often written as Xiao Qing Gan, Xiaoqinggan, or simply green tangerine Pu-erh) is a modern classic from Xinhui, Guangdong.

Producers take a young green tangerine from Xinhui, hollow it out, fill it with Pu-erh tea leaves (usually ripe Pu-erh), and then dry and age the whole fruit.

When you brew it, you’re actually brewing:

• the Pu-erh tea inside, and
• the tangerine peel outside

at the same time.

The result is a rich, smooth Pu-erh base with bright citrus aroma and a gentle aged sweetness.

2. Basic tools & ratio: what you need

If you already have Chinese teaware, Xiao Qing Gan is perfect for gongfu style.
If you don’t, no problem—you can still enjoy it with a simple mug or teapot.

Recommended tools

• Gaiwan or small teapot (100–150 ml), or
• Western-style teapot / heat-resistant glass pot, or
• A large mug with a simple strainer

Tea–water ratio (for one whole Xiao Qing Gan)

These are practical starting points—you can adjust later to match your taste.

• Gongfu style (100–150 ml gaiwan / teapot)
  • 1 whole Xiao Qing Gan
  • Rinse once or twice, then multiple short infusions
• Western teapot (500–600 ml)
  • 1 whole Xiao Qing Gan
  • Longer infusions (2–4 minutes)
• Large mug (300–400 ml)
  • Half to one Xiao Qing Gan (depending on its size and your taste)

3. Gongfu-style brewing (for teaware users)

If you enjoy traditional Chinese tea sessions, this method brings out the full character of Xiao Qing Gan.

Step-by-step

Step 1 – Rinse the tea & warm the cup

• Place one whole Xiao Qing Gan in your gaiwan or teapot.
• Gently pour hot water (90–95°C) over it and quickly pour it out (1–2 seconds).
• This rinses dust away and warms your teaware.

Step 2 – Open the peel slightly (optional but recommended)

• You can gently poke a few holes in the peel with a tea needle or chopstick,
  or lightly crack the top so water can flow in more easily.
• Don’t smash it into tiny pieces—keep most of the peel intact to avoid bitterness.

Step 3 – First infusion (about 10–15 seconds)

• Pour hot water (around 95°C) directly over the Xiao Qing Gan.
• Let it steep 10–15 seconds, then pour the tea into a fairness cup or directly into small cups.

Step 4 – Multiple short infusions

• From the 2nd infusion onward, you can gradually lengthen the time:
  • 2nd: 10–15 seconds
  • 3rd–5th: 15–20 seconds
  • Later: 20–30+ seconds as the leaves open up

You’ll notice:

• First infusions: more Pu-erh-forward, smooth and mellow
• Middle infusions: citrus aroma becomes stronger, tea and peel are well integrated
• Later infusions: softer, sweeter, very comforting

4. Simple mug method (for busy or beginner tea lovers)

No gaiwan? No problem.
Here’s an easy way to brew Xiao Qing Gan at your desk or in your kitchen.

How to do it

1. Break the Xiao Qing Gan
   • Use half to one whole fruit depending on cup size and your taste.
   • Lightly crush it into 3–5 big chunks (peel + tea together).
2. Put it in a mug with a simple strainer
   • A mug with an infuser basket works perfectly.
3. Add hot water
   • Use freshly boiled water, slightly cooled to about 95°C.
   • Steep for 2–4 minutes for the first infusion.
4. Refill
   • You can refill the mug with hot water 2–3 more times.
   • If it gets too strong, shorten the steeping time.

This method is less “ceremonial” than gongfu style,
but very convenient—and still delicious.

5. Common mistakes to avoid

Even good Xiao Qing Gan can taste wrong if brewed badly.
Here are some common mistakes and how to fix them:

1. Using water that’s not hot enough
   • Fix: Aim for around 95°C. Too cool, and the tea tastes thin and flat.
2. Breaking the peel into tiny pieces
   • This can release bitterness too quickly.
   • Fix: Keep peel in larger chunks, especially for gongfu style.
3. Steeping too long in the first infusions
   • If the first brew is very dark and bitter, you may be steeping too long.
   • Fix: Start with short infusions and increase gradually.
4. Using too little water for a whole fruit
   • A full Xiao Qing Gan is quite powerful.
   • Fix: If using a very small gaiwan (like 80 ml), try half a fruit first.
5. Not rinsing the tea at all
   • Rinsing helps wake up the tea and peel and improves the flavor.
   • Fix: Do a quick, 1–2 second rinse with hot water before the first real brew.

6. When and how to enjoy Xiao Qing Gan

Many tea lovers like to drink Xiao Qing Gan in these moments:

• After meals – especially after rich or oily food
• Afternoon break – as a gentle alternative to coffee
• Cool or rainy days – the warm, citrusy aroma feels extra comforting

Pairing ideas:

• Light snacks, nuts, simple biscuits
• Cantonese-style desserts (red bean soup, herbal jelly, etc.)
• Quiet reading time or focused work sessions

Note: Any “feels good for digestion” experiences are personal and cultural,
not medical promises.

7. Try brewing Xiao Qing Gan with OUDATEA

Xiao Qing Gan is one of the easiest and most enjoyable ways
to step into the world of Xinhui tangerine + Pu-erh tea.

At OUDATEA, we focus on:

• Selecting authentic Xinhui Xiao Qing Gan,
• Matching them with Pu-erh teas that balance citrus and body,
• And offering teaware that makes brewing easier for both beginners and tea geeks.

If you’re curious,
start with just one or two pieces of Xiao Qing Gan and try the methods above.

You can explore our selection here:

🛒 Explore Xiao Qing Gan Pu-erh tea at OUDATEA.COM

We hope your first cup of Xiao Qing Gan
brings you not only a new flavor,
but also a small, peaceful tea moment in your day.