The origins of our Tangerine Pu erh Loose Leaf in Peel
This very special Pu erh tea has an exceptionally smooth and earthy flavour. To make this rare artisan Pu erh, a small circle is carefully carved in the roof of a tangerine fruit. The meat is then removed, leaving only the peel behind.
Loose leaf Pu erh tea from the Yunnan province of China, is delicately placed into the whole tangerine peel and closed using the small circle of peel that was previously removed. The tea-filled tangerine peel is then left to age and mature over time. This allows the natural citrus oils to infuse into the Pu erh tea, leaving a wonderfully rich and earthy flavour with fragrant and citrussy notes of tangerine.
The Pu erh tea is aged for three years before it is pressed into the tangerine casing. It is then left to age for a further year.
Dried tangerine peel is known in Chinese as 'Chenpi' and is traditionally used to add flavour in Chinese cooking. To enhance the tangerine flavour of your brew, break off a piece of the tangerine peel and add it to your Gaiwan or teapot before brewing. This tea is a great choice for seasoned tea-lovers and tea connoisseurs.
Pu erh tea belongs to the Dark Tea category of post-fermented and aged teas. All Pu erh tea is made in the Yunnan Province of China and gets its name from the City of Pu'er. Throughout history, the Chinese have believed that Pu erh tea aids digestion and has weight-loss benefits.