China
Chinese tea is a living product. Aged white teas or Sheng Pu-erhs evolve over the years: from the aroma of fresh hay and meadow flowers to noble notes of old…
View all teas from China →Xiao Qing Gan Pu-erh is an embodiment of elegance and a long-standing tradition, where noble Shu Pu-erh finds a new voice in tandem with green mandarin from Xinhui. This unique tea, aged for five years, showcases a complex and harmonious organoleptic profile, carefully selected by Teemaailm experts for true connoisseurs of Estonia’s tea community.
In its dry form, the aroma of Xiao Qing Gan unfolds with captivating notes of fresh citrus zest, intertwined with a warm, enveloping sweetness and subtle woody undertones. The first encounter promises depth and freshness.
After the awakening rinse, the infusion acquires a rich, dark ruby color, playing with golden reflections in the light. The aroma becomes more expressive: deep, earthy, and nutty tones of high-quality Shu Pu-erh join the bright mandarin dominance, creating a rich and complex bouquet.
In taste, this tea reveals itself as a true masterpiece. The first sip delivers a soft, refreshing wave of mandarin tartness and sweetness, which then smoothly transitions into the dense, velvety, and oily base of Shu Pu-erh. The absence of the sharpness characteristic of young Pu-erhs is here replaced by roundness and calm depth, thanks to its five-year aging. Each infusion offers a balance between the freshness of citrus and the richness of earthy notes, with a subtle hint of dried fruits and warm spices.
The aftertaste is long, refreshing, and multifaceted, leaving a pleasant sensation of purity and delicate sweetness on the palate, with a lingering citrus trail. This is a tea that gradually reveals its facets, inviting a meditative tea ceremony.
Harmony of Taste: Xiao Qing Gan Pu-erh
Perfect for both morning awakening and evening relaxation, offering a stable and profound flavor profile from the beginning to the end of the tea session.
In the heart of Guangdong province, in the picturesque Xinhui region, lie plantations where the famous small green mandarins ripen. These lands, bathed in a humid subtropical climate and enveloped in morning mists, are rich in minerals, which gives the mandarin peel a unique aroma and special density. It is here, under the gentle sun and generous rains, that the ideal casing for noble Pu-erh is born. It is said that Xinhui’s special microclimate gives the mandarins not only a unique taste but also the legendary ability to harmoniously combine with tea, creating a beverage that has been cherished for centuries.
- 🍵 Teaware: Use a gaiwan or a small clay teapot (150-250 ml).
- 🌡️ Temperature: Water 95-100°C.
- ⚖️ Brewing: One whole mandarin (about 15-20 g) per 200-300 ml of water. For brewing, you can break the mandarin or carefully pierce the peel.
- 💧 First Infusion (Awakening): Quick rinse for 5-10 seconds. Discard the water.
- ⏳ Subsequent Infusions:
- 1-3 infusions: 10-15 seconds.
- 4-6 infusions: 15-25 seconds.
- Then increase exposure time by 5-10 seconds with each subsequent infusion.
- 🌟 Enjoyment: The tea withstands up to 10-15 infusions, gradually revealing new facets of flavor.
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