📌 Taste:

Soft, round, and warm. The base is classic shu pu-erh—damp wood, earth, and nutty and chocolatey notes. Citrus zest adds a touch of sweetness, freshness, and delicate acidity. The balance is harmonious, without harsh bitterness. The finish is clean, slightly sweet and citrusy.

📌 Aroma:

Woody and earthy with a bright citrus accent. Notes of dry mandarin peel, warm wood, light spice, and cocoa. As it warms, the scent becomes sweeter and more rounded.

📌 Effect:

Gently warms, soothes, and grounds. Mandarin zest makes the experience lighter and more comfortable, perfect for evening tea and after meals.

📌 Raw materials:

Yunnan large leaf tea
(Camellia sinensis var. assamica)
Shu (ripe) processing with the addition of dried tangerine peel (Chen Pi).

📌 Origin of raw materials:

Yunnan Province, China.

📌 Format:

Pressed mini-pancake 100 g - convenient for brewing whole or in portions.

📌 Brewing method:

Gongfu (gaiwan/teapot 100-150 ml):

1. Proportion: 6-8 g per 100 ml

2. Water: 95-98 °C

3. Rinse: 1-2 short rinses for 5-10 seconds

4. Strains: start with 8-12 seconds, increasing the time gradually

5. Withstands 8-10 washes

📌 Tips:

You can brew it a little more strongly to highlight the citrus sweetness. It pairs well with a leisurely evening tea or after a heavy meal.