Origin & Raw Materials

Xinhui Xiaoqinggan – “First-tier terroir, old-tree fruit.”

• Peel: Selected Tianma Village, Xinhui (July harvest) old-tree green tangerines. Naturally higher in essential oils and flavonoids for a richer citrus aroma and greater aging potential.

• Tea Base: Palace-grade ripe Pu-erh from Menghai, Yunnan, using 5-year aged material. The tea’s sweet, mellow body integrates seamlessly with the citrusy peel, delivering a thick, silky liquor and enduring aroma.

Craft & Drying

Precision temperature control, slow low-temperature drying preserves enzyme activity, amplifies rounded citrus aromatics, and locks in tea sweetness, yielding fuller fragrance and sweeter, smoother liquor.

Flavor Progression

• Early Steeps: Bursting citrus-honey sweetness, bright and refreshing.

• Middle Steeps: Aged ripe Pu-erh depth intertwines with clean citrus sweetness; silky, seamless texture.
  Later Steeps: Aged notes emerge, with long, persistent huigan (returning sweetness) and lingering throat feel.

Brewing Guide

• Whole or Split: Brew one whole mini tangerine (≈8–10 g) or crack it open for faster release.
  Water: 95–100 °C; optional quick rinse.

• Infusions: 8–12+ short steeps; extend time gradually.

• Tip: For a brighter citrus lift, gently rub or poke a few holes in the peel before brewing.

Storage

Store clean, dry, cool, away from odors and direct light; suitable for long-term aging.