2017 Green Menghai Gan En Pu-erh | Meng Hai Gan En Pu Er Sheng Cha

Our small nests are not pressed under high pressure, it is easy to divide into portions and use a smaller quantity than 5 g, but at this size it is not expected that this will be required. In such a case it is suitable to let hot water do the work for you and extend the brewing time for the first infusion by approximately 30 seconds as against the time for loose Pu Er teas. The tea offers the dense, moist earthy aroma and taste which is typical of Pu Er tea, the infusion has a dark brown colour, and several infusions can be produced with regard to the length of brewing and used temperature of water.

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.