THE SWEET AROMA OF DRIED TANGERINE PEEL AND THE MELLOW RICHNESS OF PU’ER TEA EMBRACE EACH OTHER OVER TIME. IN A CUP OF TEA, THE GENTLE AFTERTASTE OF TIME IS HIDDEN.

ABOUT THIS PRODUCT

The combination of dried tangerine peel and Pu’er tea stems from the unique culinary wisdom and tea-drinking traditions of the Lingnan region. As early as the Ming and Qing dynasties, there was a custom in Guangdong and other areas of storing dried tangerine peel alongside Pu’er tea. Initially, this was done to use the aroma of the dried peel to balance the astringency of the raw Pu’er. Later, it was discovered that the flavors of the two intertwined during the aging process, creating a uniquely distinctive character. This pairing, which combines health benefits with a rich, smooth taste, gradually evolved from a common daily beverage into a distinctive tea variety, becoming a highly representative branch of Lingnan tea culture that has been passed down to this day.

The production of Chenpi Pu’er tea involves two major steps: material selection and blending. First, high-quality Yunnan Pu’er tea (either raw or ripe) and Guangdong Xinhui aged citrus peel are selected. The citrus peel must be sun-dried and aged for several years. The two are then blended in a specific ratio or compressed into tea cakes or tea tuos using a tight-pressing process. This allows the citrus peel’s fruity aroma and the Pu’er tea’s aged fragrance to gradually permeate and blend during subsequent storage, ultimately creating a unique flavor that combines richness and freshness.

MAKE THE PERFECT CUP OF TEA

AGED PU’ER TEA WITH A FRUITY AROMA

Tea has had culinary uses for quite a long time. Tangerine pu-erh became a delicacy for the way it tactfully unites the taste and benefits of both the tea and the fruit in one drink that is absolutely perfect for cold autumn days.

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