We don't know when or if this item will be available.
“If you are new to pu er. Or have tried pu er and just… can’t… STOP! And try this one. For starters, you don’t need to break this one up with a knife. And second, there is no worry about fishy...” Read full tasting note
“2021 Homemade Advent Calendar Swap – Day 5 From Skysamurai. I’ve fallen a day behind in my Advent swap, so I’m starting my day with yesterday’s tea. I’ll forever be in awe of those of you who do...” Read full tasting note
A ripe Puerh tea stuffed into a whole tangerine created a tangy and citrusy orange peel aroma and taste. Dried tangerine is used to fortify the spleen and eliminate dampness and inflammation.
Puerh tea consists of two completely different categories. One is called “Raw Puerh Tea” and another is “Ripe Puerh Tea”. To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw Puerh tea. As for ripe Puerh, it is fully fermented by mold rather than aged in storage. Normally, people dislike Puerh because of the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in Puerh tea does not only give an unpleasant drinking feeling but also causes health risks. This is why we are carefully selected Puerh from a trusted tea farm.
INGREDIENT: 100% Camellia Sinensis (Tea), Dried whole tangerine
TYPE: Pu’erh Tea
CAFFEINE LEVEL: High
BREWING DIRECTION: No need to peel a tangerine. Open the top of the tangerine and pour boiling water onto it. Let it steep for 1-2 minutes. Multiple infused.
ORIGIN: Puerh region, China
GOOD TO KNOW: Keep away from strong odor and sunlight.
OTHER INFO: Strong dark tea finished with citric flavored. Multiple infusions by removing the leaves from your tea and set them aside until you are ready to resteep.
https://www.greattearoad.com/store/p199/Puerh-tangerine-puerh-tea.html#/
Company description not available.
If you are new to pu er. Or have tried pu er and just… can’t… STOP! And try this one. For starters, you don’t need to break this one up with a knife. And second, there is no worry about fishy aromas or flavors. The only thing that may bother you is that this tea has been sitting in a tangerine for three years. BUT that is exactly what makes a good pu er. Time. Granted each is different. Citrus and tea has to be found in certain categories and done in a certain way (in my opinion). Rooibos and pu er, yes. Green, nope. But then again it also depends on the producer. Sorry, I’m rambling.
Be sure to rinse the ball once before consuming. Heat your water and give is a good wash for a few seconds, making sure it enters and exits the top and bottom through the leaves. This helps remove dust and whatnot as well as helping to wake up the leaves. Obviously, the tangerine will play the keynotes on this palate piano. They are strong and somewhat reminiscent of camphor with the zingy spearminty feeling it leaves. But you will also find earthy notes of dry leaf and dirt. Good dirt. Out of curiosity (and about 6 sessions) I peeled away the tangerine and left the tea in my gaiwan. Even without the peel present, the hygroscopic properties of tea show their finest with the very forward tangerine notes still very strong. However, I am not discovering a bit of the leaf notes that were harder to discern before. The cloudy dark liquor reveals notes of deep earth, tropical barks, and far north pinewoods and mahogany to finish.
2021 Homemade Advent Calendar Swap – Day 5
From Skysamurai.
I’ve fallen a day behind in my Advent swap, so I’m starting my day with yesterday’s tea. I’ll forever be in awe of those of you who do more than one Advent calendar at a time. I drink too slowly or get distracted and take all day to finish my cup.
When I opened Day 5’s package, I thought at first it was another tuocha nugget. Much to my happy surprise, it’s a puerh-stuffed tangerine! I’ve always wanted to try one of these. I wasn’t sure how to steep it, so I watched a few videos but ended up following the instructions on Great Tea Road Co.’s website. I put the whole tangerine in a brew basket, did a quick rinse, then steeped with boiling water for 5 minutes. The aroma is floral orange blossom, so lovely! The flavor is lighter than I expected for puerh, so on the second steep I opened the tangerine to empty the tea and cut the peel into strips before steeping. I did another 5 minute steep with boiling water, and the color is much darker and flavor much deeper this time around.
This was such a fun experience and I’m so glad I finally got to try one of these. Thanks, Skysamurai!!
Flavors: Floral, Orange Blossom
