Aged Tangerine and Ginger Pu’er

Origin: Wa Shan, Cangyuan County, Yunnan Province, China 
Cultivar: Mengku Da Ye Broad Leaf & Fengqing Da Ye Broad Leaf 
Harvest: Spring 2018 
Elevation: 1600-1800m 

Introducing Rishi’s curated selection of winter season Shu Pu’er teas. These blends are specifically crafted to warm up and support our bodies in the colder months.

We sourced several lots of aged red tangerine and green tangerine peels from Guangdong that range from 3 to 11 years old. We then blended the peels with a hint of spicy ginger and five-year aged Shu Pu’er. Tangerine peels and ginger are a time-honored folk remedy for facing the cold winter season. Aged peels have a softer aroma and become smooth, fruity and a bit spicy over time. Typically, aged peels are considered to be more beneficial and balanced.

This Pu’er has botanicals embedded in the tea cake and is meant to be enjoyed gongfu style. It can be brewed several times until the flavor and richness dissipates. Don’t take too long on the first rinse step. The flavor and aroma will become intense in the 3rd-6th brews and mellow over the course of the gongfu session.

Traditional Preparation

Add 9g to a gaiwan or gongfu teapot (per 150ml-200ml). 
Use 200°F water. 
Briefly rinse this tea. 
Infuse the first brew and second brew for 20-30 seconds. 
Infuse 3rd and subsequent brews for 45 seconds or to your taste preference. 
  
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.