Brewing Guide For Tangerine Pu-erh
Brewing Steps:
Boil the Water
Start with fresh water and bring it to a full boil — around 100°C. The heat is essential to fully awaken the aged Pu-erh and citrus peel.
Add the Tea
Use one whole Tangerine Pu-erh ball per session (about 10g). You can break it up slightly if desired for quicker infusion.
Rinse the Leaves (optional but recommended)
Pour hot water over the tea and discard the first quick rinse. This step helps “wake” the tea and remove dust from aging.
Steep & Sip
Steep for 15–20 seconds at first. Watch for a rich reddish-brown liquor with a light citrus edge. The flavor is earthy, smooth, with a gentle orange zest.
Re-steep
Tangerine Pu-erh is ideal for multiple infusions — often 6 to 10 rounds. Gradually increase the steeping time by 5–10 seconds each round to release deeper flavors from the citrus peel and aged tea.
How to Brew a prefect cup of Tangerine Pu-erh?
Tangerine Pu-erh is a fermented tea aged in citrus peel, offering earthy richness, citrus brightness, and a mellow sweetness. Steeping unveils its soothing depth.
Brewing Ratio:
Tea to water: 1 serve for 150ml of water
Brewing Temperature:
Water temperature: 100°C
Brewing Time:
Steeping time: 15–20 seconds (for the first few infusions)
What You’ll Ideally Have:
- Tangerine Pu-erh tea
- Fresh water
- Kettle
- Gaiwan or small teapot (about 100–150ml preferred)
- Tea pitcher (optional)
- Tea cup
Xinhui, Where Citrus Meets Tea
In the coastal warmth of Guangdong, Xinhui is famed for its vibrant tangerine groves. For centuries, its fragrant peel has been prized in both cuisine and medicine.
Here, ripe Pu-erh is gently packed into hollowed green mandarins and sun-dried, letting tea and fruit age as one — rich, mellow, and grounding with every brew.
