Tangerrine Pu'er
Taste: Citrusy, Umami, Cocoa
Serving: Each bag makes around 70 to 100 cups of tea, depending on your taste preference.
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.
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Boil water to 200–212°F (93–100°C).
Add 1 Pu'er ball for every 10 oz (300 ml) of water.
Let it steep for 3 minute. (Adjust time based on your taste.)
Strain the tea leaves.
Enjoy your perfect cup — and re-steep up to 6 times.
Add 1 Pu'er ball for every 10 oz (300 ml) of cold or room-temperature water.
Cover and refrigerate for 4–6 hours (overnight works best).
Strain the tea leaves.
Serve chilled and savor the clean, refreshing taste.
The same ball can be re-steeped once more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
