When making Orange Xinhui Green Mandarin Ripened Pu Erh Tea the tea makers pick leaves of various grades based on how they match with the ripeness of the peels. This cake is used the tea buds as the raw material, but for fresh tea leaves from Menghai County have lots of stalks and there are traditional dishes for mixing teas, this Pu-erh cake still has some stalks. On the other hand, ripened mandarin oranges are really sweet, so they need to rather be paired with palace-grade pu-erh tea, with tender buds and leaves and a softer taste. Aged pu-erh is a much better base for this type of mandarin orange tea.
Let’s relocate to the taste of this tea. When opened, an attractive citrus taste will welcome your nose and refresh your mind; the whole orange is planned to be infused with the tea, with the texture and taste of the leaves soaking out through the peel to give a smooth, soft taste with a touch of sweet taste and an unique fruit taste. The majority of tea newbies do not like the taste or scent of mature pu-erh teas, however this specific type often captures their interest – if you are among these beginners, then this is worthy of a try.
The Mouthfeel of this tea is moderate and smooth, a little sticky and a little bitter when the tea liquid is thick. This does not mean that the dried orange is beginning to mold: in fact, it is really a sort of condensation that occurs throughout the baking process, where the citrus oil of the peel will be released and then took shape into the sweet substance. According to some research study, this frost is not only safe however also beneficial to the human body.
Orange Xinhui Green Mandarin Ripened Pu Erh Tea
- The aged the much better
- Shop in cool, dry location far from sunshine; keep ventilated
- Low caffeine (less than 10% of a cup of coffee).
- Jiu Tai Po Tea Garden.
- Yunnan large-leaf tea bush types.
- It tastes minor sweetness and uses a smooth and soft mouthfeel with the tangy citrus taste, giving an extremely cool aftertaste and comfortable throat surface.
- Intense and dense red in color.
- Integrating the rejuvenating scent of Xinhui citrus fruit note and aged flavor of palace ripened pu-erh tea.
- Every one weighs about 7-9g with greenish brown peel. The opening at the top is easy to remove the fruit flesh and the little hole at the bottom is convenient for drying, changing and brewing.
- Pu-erh tea – Spring, 2015 Xinhui mandarin – July, 2017.
- Orange– Xinhui, Jiangmen City, Guangdong Province, China Tea– Jinggu, Pu-erh City, Yunnan Province, China.
Recommend Developing Technique
Teacup: 12oz/ 355ml
203 ℉/ 95 ℃.
Developing time: 3 – 5 mins.
Chinese Gongfu Method.
Gaiwan: 3.8 oz/ 110ml.
203 ℉/ 95 ℃.
12 steeps: rinse, 10s,15 s,20 s,20 s,20 s,30 s,40 s,50 s,60 s,70 s,90 s,120 s.
Rinse time is around 5 seconds.