NASLAPH Tangerine Peel Pu-erh Tea Xiao Qing Gan 150g cake — Xinhui peel & aged Menghai Pu'er for bright citrus and mellow sweetnes

NASLAPH Tangerine Peel Pu-erh Tea is a handcrafted Xiao Qing Gan blend combining Xinhui young tangerine peel with aged Menghai Pu'er for a balanced citrus-forward aroma and long-lasting multiple infusions.

Handmade from two carefully chosen regional ingredients, this 150 g cake brings together young Xinhui tangerine peel (小青柑) and a three-year–matured ripe Pu'er from Menghai, Yunnan. The result is a tea that opens with bright citrus notes and evolves into the rounded, mellow sweetness of aged Pu'er. Traditional sun-drying and low-temperature roasting preserve delicate aromatics without industrial heat or additives.

What makes this Xiao Qing Gan blend different from ordinary citrus teas?

Unlike simple citrus-flavored teas, this product merges whole young tangerine peel and genuine ripe Pu'er tea leaves, creating an integrated aroma and flavor that evolve across infusions. The use of Xinhui peel and aged Menghai Pu'er gives authentic regional character and depth.

• Whole young tangerine peels hand-picked July–August from Xinhui.
• Ripe Pu'er base from Menghai, aged 3+ years for smoothness.
• Sun-dried and low-temperature roasted to retain natural oils.
• No added flavors, only peel and tea leaves in the recipe.

How does the flavor change during multiple infusions?

The first steeps showcase crisp, bright citrus notes from the green tangerine peel, followed by a gradual rise of the glutinous, mellow sweetness characteristic of ripe Pu'er. Over successive infusions the citrus and earthy layers alternate and deepen rather than fading quickly.

• Initial steeps: fresh tangerine brightness and light astringency.
• Middle steeps: softening astringency and increasing Pu'er sweetness.
• Later steeps: rich, rounded finish with lingering citrus aftertones.
• Designed for endurance: compact, low-moisture peel holds flavor longer.

How is this tea processed and why does that matter?

Processing follows traditional methods: sun-drying the young tangerines and applying low-temperature slow roasting to the combined tea. Avoiding high-heat industrial drying helps preserve essential oils and prevents cooked or burnt notes, giving a natural sunlight aroma and clean finish.

• Sun-drying captures fresh citrus volatile compounds.
• Low-temperature roasting stabilizes aroma without overheating.
• No chemical treatments, additives, or artificial flavors.
• Compact, well-dried cake structure improves shelf stability.

How should I brew NASLAPH Xiao Qing Gan for best results?

Use a gaiwan or small teapot and rinse the cake briefly to open the leaves, then steep with water just below boiling for short durations, increasing time across infusions. Adjust leaf amount and steeping time to taste for stronger citrus or deeper Pu'er notes.

• Rinse: quick 5–10 second rinse to awaken the leaves and peel.
• Water: 90–98°C (194–208°F) works well; slightly cooler highlights citrus.
• Steeping: start with 10–15 seconds, then increase by 5–10 seconds each infusion.
• Leaf ratio: 5–8 g per 150–200 ml vessel for multiple robust infusions.

Who is this for: This NASLAPH Xiao Qing Gan Pu'er is suited to tea enthusiasts who want an authentic citrus–Pu'er experience that brews multiple times, and to anyone exploring traditional Chinese tea craftsmanship. It appeals to people who prefer natural ingredients, enjoy evolving cup profiles across multiple infusions, and value regional provenance from Xinhui and Menghai.

Ingredients

Xinhui Tangerine Peel Pu-erh Tea