Aged Mandarin Orange Puerh Tea from the 1980s

Description

Our Premium Mandarin Orange Puerh Tea is crafted using a unique, traditional method.

In creating Mandarin Orange Puerh Tea, many Chinese farms use low-grade Puerh that they press into oranges using machines. We begin our process by sun-drying Taiwanese mandarins before hand-pressing Puerh inside.

We use Puerh that is at least 40 years old. As a result, the tea is stronger, richer, and earthier than younger varieties. Gradually, the tea leaves soak up the mandarin’s essential oils. The sharp and citrus notes of the mandarin complement the tea flavors, infusing them with a sweetness that creates a balanced flavor profile.

To brew this tea, simply place the whole fruit inside a teapot. You don’t need to remove the peel. We recommend brewing the fruit whole, as the peel contains a high concentration of essential oils.

Pour boiling water in the pot, let it sit for up to 10 seconds, and then discard the water. This is the rinsing process, and it helps to open up the leaves and the orange skin.

You can then pour more water over the orange before allowing it to steep. The leaves are good for multiple steepings, although you should increase the brewing time for each subsequent steeping.