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Xantou Mandarin Black
BLACK TEA – PU-ERH STYLE 50g
GRADE – Pu-erh OP(Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Region: Yunnan Province, China
Cup characteristics: Pu-erh is softened with sweet citrus notes. Cup opens with notes of sweet orange, earth, and damp moss. Spectacular tea.
Luxury ingredients: Black tea( Pu-erh style), Mandarin.
£ 13.20
In stock
PRODUCT ID: 570
Description
Xantou Mandarin Black: A Unique Fusion of Flavor
The story of Xantou Mandarin Black tea begins in 1972 at the Kunming Tea Factory, where tea masters established the roots of black Pu-erh. During this time, the Chinese government aimed to expand its economic base and tasked the factory with creating a new, marketable tea. The tea masters chose to craft black Pu-erh for its unique qualities. Unlike traditional teas, black Pu-erh undergoes a special fermentation process. Producers process and store it without complete drying, often burying it, storing it in caves, or keeping it under damp tarps. This unique aging imparts the earthy character typical of Pu-erh teas.
A Flavorful Twist
When you brew Xantou Mandarin Black, you’ll notice a delightful departure from the heavy, musty flavours associated with traditional Pu-erh. While those earthy notes remain, they layer beautifully beneath sweet citrus tones. This unique flavour profile results from packing the tea in orange peel before fermentation. As the tea ages, it absorbs the essence of the peel, creating a harmonious blend of earthy and sweet notes. Importantly, producers flash-dry the orange peel at high temperatures to eliminate any microorganisms, ensuring the tea’s purity.
Brewing Instructions
To fully appreciate this exquisite brew, follow these traditional Chinese brewing instructions:
- Break off about 1g of tea for one cup.
- Brew the first cup for 30 seconds.
- For the second brew, steep for 40 seconds.
- The third brew should also steep for 40 seconds.
- For the fourth, steep for 60 seconds.
- The fifth brew should be for 90 seconds.
- Finally, steep the sixth cup for 120 seconds.
With each subsequent brew, notice how the flavor and strength of this exceptional black Pu-erh subtly shift, revealing new layers of taste.
Important Note
Remember, the orange peel used in this tea is not intended for consumption, as it has undergone intense high temperatures for purification and pasteurization.
Indulge in the complex flavours of Xantou Mandarin Black and discover a unique tea experience that transcends traditional boundaries! Enjoy!
We all believe that the same tea, with different brewing method, may have different taste. So, how to brew this little tea ball? Here we’d like to share a method for brewing XANTOU MANDARIN BLACK PU-ERH with a Gaiwan.
Step 1. Open up the package and take out the Mandarin Black Pu-erh Tea; Most of the Mandarin Black Pu-erh Tea will have a layer of wrapping, which can not only preserve its fragrance, but also protect them from collisions during transportation.
Step 2. Use a tea needle to poke four holes evenly around the tea ball, and better not to let the tea leaves leak out.
Step 3. Put the Mandarin Black Pu-erh Tea into Gaiwan, inject boiled water; There are two ways: After the tea is put into Gaiwan, pour the water in. So that the tea leaves are fully moistened and heated. Then pour out the tea liquid.
Ⅰ. Pour water directly in the middle of mandarin orange
Water will be poured in the ripened Pu-erh tea, so that the tea liquid is red and the taste of Pu-erh will be mellower and richer.
Ⅱ. Pour water around the tea
Water pours around the mandarin, so that the tea liquid is bright yellow with sweet taste. By this way, the taste of pu-erh tea is relatively weak, and the fragrance of mandarin is richer.
Step 4. Pour the tea liquid out into a tea pitcher, and serve it to cups, enjoy the tea!
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
