Origin & Raw Materials
Xinhui Xiaoqinggan – “First-tier terroir, old-tree fruit.”
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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.
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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
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Early Steeps: Bursting citrus-honey sweetness, bright and refreshing.
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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
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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.
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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.
84 reviews for Xinhui Xiaoqinggan Pu-erh Tea (Ripe) — Chenpi Ganpu