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4PCS Dried Small Xinhui Orange Ripe Pu'er Chenpi Stuffed Tangerine Pu-erh Tea

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Product details

● Origin: Yunnan, China
● Tea Type: Ripe Pu-erh Stuffed in Dried Orange Shell
● Material : Yunnan Big Leaves from Menghai  + Dried Orange from Xinhui
● Net Weight : 40g ( 4 PCS included
● Expired Date:  36 Months
● Storage Conditions: Clean, Ventilating, Lucifuge, Dry, No Strange Smell And Pollution


About Stuffed Orange Puer 
 This is a special Pu erh tea has an exceptionally smooth and earthy flavour. To make this rare artisan Pu erh, a small circle is carefully carved in the roof of a tangerine fruit. The meat is then removed, leaving only the shell behind. Loose leaf Pu erh tea from the Yunnan province of China, is delicately placed into the whole tangerine peel and closed using the small circle of peel that was previously removed. The tea-filled tangerine peel is then left to age and mature over time. This allows the natural citrus oils to infuse into the Pu erh tea, leaving a wonderfully rich and earthy flavour with fragrant and citrussy notes of tangerine.
Dried tangerine peel is known in Chinese as ‘Chenpi’ and is traditionally used to add flavour in Chinese cooking. This tea is a great choice for seasoned tea-lovers and tea connoisseurs. It is earthy, smooth and full-bodied highlighted by exceptionally light notes of citrus. The leaf has a sweet, honey-like aroma with citrussy undertones.
Storage of Pu-erh Tea
The flavor and color of Puerh Tea changes when properly stored over a period of time; fresh raw tea brews into a bright, yellowish broth and possesses a strong, almost harsh flavor; aged raw tea brews an amber broth and possesses a mellow flavor. Fresh ripe tea brews into a bright red broth possessing a smooth mellow flavor; old ripe tea brews dark red with a thick mellow flavor. The flavor, quality and value of Puerh tea constantly increases over time with proper storage,and the longer the better.
Brewing Pu-erh Tea 
To enhance the tangerine Aroma of your brew, break off  one ball  and add it to your Gaiwan or teapot before brewing. Use 200ml of water per each ball of tea. Boil water to 100℃, steep for 30 seconds then serve. 
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