This tea blends two legacies: aged pu-er and sun-dried green tangerine peel. One ferments slowly, the other warms gently. Pu-er was once carried on horseback across the Tea Horse Road, over snowcaps and ravines, to reach Tibet, Nepal, even Burma. For borderland families, it became daily nourishment and cultural memory. Aged like wine, pu-er holds both flavor and time. The peel, prized in Chinese medicine, adds brightness and warmth. Xiao Qing Gan (小青柑) is where old trade routes meet modern craft. A tea that doesn’t just nourish, it remembers.