{"id":15628,"date":"2024-11-12T00:51:52","date_gmt":"2024-11-12T00:51:52","guid":{"rendered":"https:\/\/itea.co.il\/en\/?post_type=product&p=15628"},"modified":"2026-05-18T15:56:57","modified_gmt":"2026-05-18T15:56:57","slug":"mandarin-puerh","status":"publish","type":"product","link":"https:\/\/itea.co.il\/en\/puerh\/mandarin-puerh\/","title":{"rendered":"Puer in tangerine"},"content":{"rendered":"

\u201cPuer in Mandarin\u201d. Ripe tangerines, specially grown for tea production, are carefully hollowed out then filled with top grade Shu Puerh, and dried to create this state-of-art tea.\u00a0<\/span><\/p>\n

The production of mandarine puerh is a crafty and complicated process – The picked mandarin oranges need to go through the stages of cleaning, classifying, opening holes, digging out the pulp, cleaning up the peels, filling with specially prepared puerh leaves, drying or baking, and only then become the mandarin puerh tea.\u00a0<\/span><\/p>\n

Aroma. Dry tea has a bright citrus aroma with woody notes. However, don’t let the strong tangerine smell of the dry brew mislead you. During the brewing, the classic aroma of Puer Shu opens up much more vividly, becoming a stronger partner in this complicated \u201cdance\u201d of aromas.\u00a0<\/span><\/p>\n

Taste. The brewed tea has a truly unique taste. It is a harmonious combination of fruity-citrus sourness with so well distinguishable taste of Puer Shu. The powerful taste of puerh, like its aroma, begins to prevail after the 2nd – 3rd brewing of the tangerine tea<\/p>\n

Brewing<\/b><\/p>\n

Method #1.<\/p>\n

Brewing a whole tea tangerine. Use a 400-600 ml teapot, put the tangerine in with the \u201ccup\u201d removed in advance. Use soft mineral water, boiled and cooled slightly to 90-95C. Rinse twice with hot water (fill the pot and completely drain the tea leaves) and then brew for 30 seconds to 2 minutes, depending on the desired intensity of the drink. Each tangerine can be brewed this way up to 8 times.<\/p>\n

Method #2.<\/p>\n

Brewing tea leaves taken from tangerine. Brew about 5g of tea from tangerine together with part of the peel (or without it, depending on your taste preferences).<\/p>\n

The brewing process is carried out according to the traditional Chinese Pin Cha method: rinse the leaves twice with hot water (temperature 95C), leave for 3 seconds, draining the water each time. The tea leaves will \u201copen\u201d and be ready for brewing. Then pour hot water in the pot again and let it brew for 30 seconds to 2 minutes (according to your preferences). Pour the resulting infusion into the pitcher (chahai), and then pour it into bowls\/cups. The number of brews for one portion of tea leaves can reach 8 times.<\/p>\n

HOW TO BREW TANGERINE PUER TEA<\/h4>\n

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Brew 1-2 tea spoons per 200 ml filtered boiled water. Cover with a lid, strain after 1-2 minutes and serve. You can brew the leaves up to 6 times, adding a minute or two to the brewing time\u00a0<\/span><\/p>\n

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Pick teaware<\/h2>\n

\u2014\u00a0 For more delicate types of tea, like white or green, glass or porcelain teapots are better while for oolongs, black teas and puerhs clay teapots are preferred<\/em><\/p>\n