2016 Dried Tangerine Peel Ripe Pu Erh Tea Aged 8 Years Shou Pu Er Tea Small Tea Cake

This small puer tea cake is made from 8-year-old tangerine peel and 8-year-old Shou pu-erh tea（ripe pu-erh tea）, blended in a golden ratio.

This tangerine peel is made from red tangerines grown in Xinhui District, Guangdong Province, where the fruits are thin-skinned and rich in essential oils. As a result, the dried peel produces a more refined aroma. After 8 years of storage, the outer skin has a shiny black color and a clear texture. The longer the storage year, the darker the color. This tangerine peel is very elastic and will not rot after being cooked for a long time.

The raw material of ripe Puer tea is Pu-erh ancient tree tea in Menghai, Yunnan province, the original tea garden at high altitude, and the tea leaves are thick and flexible.

Tangerine peel ripe puerh tea has the characteristics of "the more it ages, the more fragrant it becomes". Feel the changes brought about by time and experience the fun of drinking aged tea.

Each piece of tea cake is about 5g

Tea Varieties: Chinese Dark Tea(Hei Cha) - Tangerine peel ripe puerh tea（Aged 8 years Shou pu’er cha）
Puerh tea is known as “black tea(hei cha)” in China.

Origin (tea): Menghai, Yunnan province, China 
Origin (tangerines): Xinhui, Guangdong province, China

Year: 2016

Tea Soup: The tea soup is red and bright

Tea shape: The dry tea leaves are dark and shiny

Taste Features: Citrus fruity and pure and clean aged aroma with woody fragrance. It tastes sweet and silky, with a blend of fruity and woody aromas.

Storage: It can be stored in a sealed, light-proof, moisture-proof condition with no odor.

Pu Er Cha Benefits: Pu-erh tea can help prevent cholesterol and body fats, relieve drunkenness, and improve metabolism.

After adding dried tangerine peel, this tea will taste a little bitter, but it is good for soothing breath, relieving cough, and reducing phlegm. It is recommended to drink a little this way to moisturize lungs during the fall or dry season.

Brewing method:

Tea to water ratio: 1:20

Teaware selection: Recommended Chinese Yixing purple clay teapot

Recommended water temperature: brew with boiling water

First, please preheat the teapot and then rinse the tea ball for 10s.

Steeping time: first infusion 20-25s, second infusion 10-15s, third infusion 10-15s, fourth infusion 15-20s, fifth 20s. After the fifth infusion, it can be extended or shortened according to personal taste.

Boiling tea in a kettle:

After several brewings, you can remove the tea from the teapot and boil it again in a kettle. Please remember to pour hot water, not cold water, into the kettle to boil the used tea. You will see that the tea is fragrant and even sweeter than when brewed in a teapot.

Glass walnut kettle for percolating tea/boiling tea

P.S Can you please provide me with your phone number when you place the order, it‘s important for delivering the package, thank you in advance :)