🍵 Tasting Notes
Sweetness: ●●●●○
Citrus Aroma: ●●●●●
Body: ●●●●●
Aging/Fermentation: ●●●●○
🫖 Teapot / Mug Style
Tea Amount: 1 Whole Ball /500ml
Water temperature: 100°C(212°F)
First Infusion: 3 – 5 minutes
🍵 Gongfu Style
Tea Amount: 1 Whole Ball /150ml
Water Temperature: 100°C (212°F)
First Infusion: 5 – 8 seconds
It offers a wonderfully complex, multi-layered sensory journey. The initial sip greets you with a brilliant, uplifting burst of zesty citrus and fresh orange blossom notes from the Xinhui mandarin rind. This vibrant crispness gently gives way to the deep, velvety, and earthy-smooth undertones of aged palace-grade ripe Pu-erh. The finish is remarkably clean, leaves a lingering honey-like sweetness in the throat, and carries absolutely no bitterness or artificial aftertaste.
In holistic wellness traditions, the young green mandarin peel (Qingpi) is celebrated for its ability to smooth the flow of vital energy and support respiratory comfort. Rich in natural essential oils like limonene, it provides a refreshing mental lift and helps relieve daily stress. Paired with aged ripe Pu-erh, which is naturally gentle and warming on the stomach, this tea serves as an exceptional post-meal digestif to ease bloating, support gut health, and promote a natural metabolic detox.
That delicate white powder is “Citrus Frost” (柑油晶), the ultimate badge of authentic sun-drying and patient aging. As premium Xinhui mandarins undergo traditional natural sun-curing and subsequent aging, the dense volatile essential oils slowly migrate to the surface and form micro-crystals. This only happens with oil-rich, core-region fruits that have been properly aged. It is a prized sign of maturation (never mold!) proving the living enzymes remain active, allowing the tea to become smoother, sweeter, and more valuable every year.
We’ve designed this as an effortless, single-serving whole tea ball—no complex tea tools required.
The Classic Way: Gently poke a few small holes in the citrus rind using a tea needle or toothpick, place the entire ball into your teapot or Gaiwan, and rinse once with boiling water. Steep with boiling water (212°F / 100°C) for 10–20 seconds. It is incredibly durable and can be re-steeped over 10–15 times.
The Western Mug Way: Simply place the whole ball directly into your favorite large mug or thermos, fill with boiling water, and let it slow-steep. The flavor will gracefully release throughout the day without ever becoming bitter or over-steeped.
