Gan Cha Pu Er8CGP Harvest: Spring 2012
Origin: China / Yunnan / Xishuangbanna / Menghai
Height: 1150-1300 m.a.s.l
Tea plant varietal: Qiao Mu Da Ye Zhong
Our Gan Cha Pu Er is a tangerine peel that is filled with fermented Pu Er. The dried tangerine peel comes from Xinhui in Guangdong Province from the harvest of 2016, the tea is a Pu Er Gong Ting from Menghai from 2012.Preparation: Either you remove some of the tea from the tangerine and drink it in the fashion of a Gong Fu Cha, by infusing the tea with boiling water, steeping it several times (first steeping for waking the tea, thus discarding it). Alternatively, you can infuse the entire tea-tangerine in boiling water. Here it is also recommended to use small quantities of water, steeping the fruit several times. A third possibility is to place the tangerine in cold water, bring it to a boil and then steep it; this also offers the possibility of several steepings.
Category:
Jasmin, Osmanthus, Ginseng Jasmine Tea designs green tea that has been perfumed with jasmine flowers. This is an ancient tradition in China. The jasmine blossoms are harvested in summer and laid out on big strainers, then piled up in-between strainers with layers of green tea. The scent of the flowers is absorbed by the tea. Sometimes, blossoms are directly mixed with the tea leaves, too.Another variety of the naturally scented tea is the stuffing of entire dried peels of citric fruits with finished tea. The aroma of the peels is then absorbed by the tea. The most commonly used teas for this are black teas and fermented Pu Er teas.Nowadays, Oolong teas are perfumed with osmanthus flowers, or ginseng powder is dusted on the Oolong tea. Jasmine teas and the like have the taste of the basis tea and more or less intense notes of jasmine (resp. osmanthus or ginseng).
