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Chinese Dark Tea

Ju Pu-Tangerine Pu-erh 8691-Chrysanthemum Flavor-Raw/Unccoked

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Ju Pu-Tangerine Pu-erh 8691-Chrysanthemum Flavor-Raw/Unccoked

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$32.50

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SKU: ESP-JU-002

8691 Recipe Raw Pu-erh + First Class Aged Tangerine Peel 25~30g per piece, 16pcs, about 500g totally. Each tangerine holds about 20g Pu-erh tea.
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Black ripe(cooked) Pu-erh leaves stuffed into a whole Xin Hui Tangerine Peel! The leaves are packed into the fruit wet, and then dried under the sunlight.After that, the packed tangerine teas are then stored in a cool dry location, allowing the tea to ferment and dry within the tangerine peel. While drying the pu-erh tea absorb the flavor of tangerine.

 

One of the things you’ll notice about this tea when you brew it is the absence of the heavy musty flavor characteristic of traditional pu-erh. Certainly this character is still there but it is layered beneath sweet notes of tangerine, the result of being packed in the tangerine peel before fermentation. As the tea ages it absorbs the flavor of the peel.
The scent and taste of tangerine is very present in this mellow, smooth, fermented in tangerine pu-erh tea. The peel can be broken up and brewed along with the leaves for a stronger tangerine flavor.

 

Story about Pu-erh in Aged Tangerine Peel

 

No one can say with certainty who first packed raw pu-erh leaf into the baked peel of a tangerine.

 

Pu-erh was traditionally grown on 6 mountains known as the Six Famous Tea Mountains in Fujian province: Mount Geding, Leather Strap Mountain, Mount Mansa, Seed Sowing Bag Mountain, Mount Mangzhi, Copper Cauldron Mountain, Mount Manzhuan, Iron Brick Mountain, Mount Yibang, Wooden Clapper Mountain and Mount Youle, Copper Gong Mountain.
In the early days of production, tea growers on these mountains devised unique and interesting ways to pack and press their teas. Pu-erh subsequently came to be pressed into the form of mushrooms, cakes,bowls, bricks and other types.


At some point, an ancient producer, seeking a way to differentiate his product in the marketplace devised a method of hollowing out tangerines, packing his raw leaf inside and aging them in cool mountain caves.

 

The process used to make tangerine peel packed pu-erh has remained largely unchanged since early times. To begin, the pu-erh is processed according to traditional methods. Next, fresh tangrines are hollowed out and packed with tea by hand and flash dried under the sunlight. (This sterilizes the tangerine peel and kills off any microorganisms that may be present.)

 

As mentioned above, the packed tangerine teas are then stored in a cool dry location, allowing the tea to ferment and dry within the tangerine peel . As the tea ages, the peel and leaf both turn a deep brown.

 

Now, if you’re guessing that fermenting tea inside an orange is going to infuse the leaf with a delicate orange scent and flavor, you’d be right.
In fact, while most pu-erh teas are characterized by musty, earthy tones, tangerine peel packed pu-erh is highlighted by exceptionally light notes of citrus. The infusion is similarly clear tending golden yellow, in marked contrast to the darker infusion of traditional pu-erh.




We have made this video to introduced how to steep Ju Pu(Tangerine Pu-erh) with a Gaiwan style steeping.




Additional

Additional Information

SKU ESP-JU-002
Chinese Name 橘普茶
Other Names Ju pu, Orange pu-erh, Tangerine Pu-erh
Net Weight 30g per piece, 8pcs, about 240g totally
Growing Area Pu-erh tea from Yunnan Province, Tangerine from Jiang Men City, Guanggong Province, China
Harvest Period No
Year of Manufacture 2010
Cultivation Taidi-Plantation Bushes
Leaf Grade 7-8 Grade tea leaves
Shape Ju Pu-Tangerine Pu-erh
Recipe Code 8691
Processing Method Raw/Uncooked
Tea Factory He Shan City Tea Science and Research Institute
Brand 金马牌-Jin Ma
Appearance Raw (uncooked) Pu-erh green leaves stuffed into a whole Xin Hui Tangerine Peel.
Aroma Ju Xiang: Chrysanthemum flavorr with tangerine aroma.
Liquor Tea soup is in clear, bright yellow colour.
Tasting Notes The scent and taste of tangerine is very present in this mellow, smooth, fermented in tangerine pu-erh tea. The peel can be broken up and brewed along with the leaves for a stronger tangerine flavor.
Teaware Gaiwan(Covered Bowl), Gong Fu Tea-set, Piao Yi Tea Maker, Zi Sha(Purple Clay Pot)
Water Temperature 100℃(212℉)
Steeping Instructions Add tea into the teapot or Gaiwan→Quickly wash the tea with hot water for 2 times→Add hot water and steep for 30 secs for the first infusions.Gradually extend the steeping time for the next infusions.
Storage Keep this tea in tin, porcelain, clay or pottery tea caddies. Air the tea before drinking to get a better flavor.
Country of Manufacture China
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Price $32.50
Packing & Weight 25~30g per piece, 16pcs, about 500g totally

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