Pu-erh ripened Xiao Qing Gan

Other names

Chen Pi Pu erh, tangerine Pu erh, Xiaoqinggan

Chen Pi (aged Mandarin peel)

Chen Pi (aged Mandarin peel) has long been one of the most popular ingredients in Chinese medicine, mostly known to treat respiratory conditions such as cough and chest congestion. Xin Hui Chen Pi is considered to be the best.

Joined venture with ripened Pu-erh

Here are some facts about the recent joined venture of the ripened Pu-erh and Xin Hui Chen Pi on the Chinese Pu-erh market. It is believed this small green mandarin parceled Pu-erh first started appearing on the market during 2013, but was not drawing serious attention until 2015. From an unconfirmed source, it started from the mandarin farmers started using these ‘dropped off’ green, small and pre-mature mandarins to stuff ripened pu-erh tea as they were not much good for anything else. The market fell in love with it for the following reasons: 1/ it’s cute appearance and the convenience to carry in handbags, office draws or travelling, especially among the young generation of Pu-erh drinkers 2/ flavour wise, a well-balance between the aged ripened pu-erh and the green refreshing young mandarin citrus oil. 3/ combined health benefits of the two.

Pu-erh tea type:

Ripened (Shou 熟) - Gong Ting grade (top grade)

Packaging weight:

100g

Production year (Pu-erh): 

2012

Harvesting area: 

Meng-Hai

Preparation:

There are three methods of brewing this parcelled Pu-erh: 

1. break up the peel and use the preferred amount of pu-erh and peel to steep
2. drop the entire parcel into the tea vessel. It is suggested to only pour hot water (slowly) into the parcel to the Pu-erh tea instead of into the vessel outside of the parcel
3. use a sharp object to drill 8-10 small holes on the parcel before pouring hot water into it (image on the right)  

For more information of preparation of ripened loose Pu-erh tea, please go to  our preparation instruction page at: Pu-erh tea preparation and storage guide