Description
Pu-erh in tangerine is actually a sunny tangerine shell filled with black leaves of shu pu-erh. It looks decidedly nice, and the infusion tastes as good too.
This tea is made during tangerine harvest, and the process is quite laborious and time-consuming.
It starts by drying the tangerines themselves a little, first by forcing it, and then naturally.
The dried tangerines are then cut open at the top, the flesh is removed, and the resulting container is filled with black (shu) fermented, but not dried, pu-erh tea leaves. Not just any pu-erh is suitable though, so varieties are carefully selected whose taste and aroma match well those of the vivid tangerine.
The tangerines are of a particular variety too, one cultivated in the Guangdong province. It is believed that their particular sweet-and-sour flavour is the one that goes best with pu-erh and that retains its aroma longer.
The final drying of the pu-erh takes place already in the new shell. At the same time the tea leaves get permeated with tangerine scent. And finally we get an unusual, elegant, fragrant and delicious pu-erh in tangerine.
Pu-erh tea in tangerine has a traditional flavour, with a touch of citrus, features a refined and velvety taste, and mature aroma. The infusion is red in colour, dense, clear, close to dark cherry. The aftertaste is somewhat sweet, with a hint of tangerine.
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