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Aged mandarin ball with pu'er

Aged mandarin ball with pu'er

lei75.00Price
This tea is the result of ripe Pu'er tea that has been stored and aged inside a dried mandarin orange. This unique aging process imparts a citrusy and fragrant flavor to the tea, combining the rich, earthy flavors of Pu'er tea with the bright, citrusy notes of dried mandarin orange. 
 
What is Pu'er Tea?
Pu'er tea is a type of fermented tea traditionally produced in Yunnan Province, China. It comes in two main types:
  • Sheng (raw) Pu'er: This type is naturally fermented over time, often for many years, which allows the tea to develop complex flavors.
  • Shou (ripe) Pu'er: This type undergoes a more rapid, artificial fermentation process to mimic the aging of Sheng Pu'er.
 
The Aged Mandarin Process
For "Dark Pu'er in Aged Mandarin," the process involves:
  • Selecting the Mandarin: Ripe, high-quality mandarin oranges are chosen and hollowed out, leaving the peel intact.
  • Filling with Pu'er Tea: The dried mandarin peel is filled with dark (often Shou) Pu'er tea leaves.
  • Aging: The filled mandarin is then aged, allowing the tea to absorb the oils and flavors from the mandarin peel. This aging process can vary, with some teas being aged for several years.
 
Flavor Profile
The result is a tea with a unique blend of flavors:
  • Earthy and Rich: The characteristic deep, earthy taste of Pu'er tea.
  • Citrusy and Fragrant: The aromatic and slightly sweet citrus notes from the mandarin peel.
 

  • Basic Info

    • Origin: Xin Hui, Guang Dong Province (Mandarin), Yunnan (Pu'er)
    • Produced in 2022
    • Type: Pu'er/ Ripe
    • Character: mellow, citrus,soft, sweet, woody 

  • Brewing Recommendation

    Water Temperature: 95-100 °C

    Tea-Water Ratio: 3-5 g of tea for 100 ml water; break the mandarin and place desireable amount of pu'er tea alone, or along with a piece of the mandarin in your teaware. (i.e. 5 g tea pair with 1 g mandrain, or 6 g tea alone)

    Kung Fu style:

    • 15-20s for the first infusion, add additional 5-10 s for the subsequent brews until flavour runs out. 

    Boiling method:

    • add the mandarin and tea in your desired ration to boiled water, and let boil for 2-3 min until colour darkens. This procedure can be repeated for several times until flavour runs out.

    General Infusion:

    • Infuse the mandarine and tea for 2-3 mins and remove them from the infusion, repeat until flavour runs out. 

     

  • Volume

    50 g

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