The Xin Hui mandarin peel contains approximately 20 g of Pu Er tea from the Menghai region in the Chinese Yunnan province, with an age of approximately 5 years. The production process covers hollowing of the inside of the mandarin, hand filling of the peel with Pu er tea and drying in direct sunlight, which ensures not only the drying of the peel, but also its sterilisation. The Pu Er tea subsequently matures inside the mandarin peel, during which the “lid” of the packaging, the upper part of the peel, is removed, and the tea during ageing absorbs the aroma of the mandarin, taking on delicate citrus tones. The infusion is brewed either from Pu Er alone or for a more distinctive taste, from Pu Er together with the mandarin peel.