Availability: In Stock
Price: £2.75
- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
Tangerine Puerh Cha is a delicious combination of the fragrant and refreshing taste of juicy tangerines combined with the earthy- sweetness of ripened puerh. The little puerh filled tangerines are made in a very special way. Firstly, a small circle is cut in the top of the tangerine and the flesh and pulp inside is removed and replaced with 3 years old ripened puerh. The tiny lid is then replaced and the tangerine is placed in a very low temperature oven so the little fruit slowly dries and all the delicious flavours and oils from the fruit are absorbed by the tea. The tangerine is then stored for one more year resulting in a fabulous combination of citrus notes balanced by the delicious earthy flavour of puerh. A marriage made in heavan! Dried tangerine peel, known as “chenpi” in China, is widely used in Chinese cooking to add depth of flavour and so by adding the peel as well when brewing the tea, another flavour depth is added.
The dried chubby tangerines are filled with shou puerh and have a citrusy, woodland smell . On steeping the liquor takes on a deep rich dark brown colour with aromas of woodland and fresh zesty fruit. The taste follows through with the same flavour profile and lingering full mouth filling satisfaction.
Fermented foods or try with duck!
Yields 2 servings.
Remove the wrapping. Snap the tangerine in half and brew using half the puerh tea and half the tangerine shell. Firstly "rinse" the leaves and shell by pouring boiling water over the half tangerine and puerh and then immediately discarding the resulting brew. Then brew at 100c for 5 minutes in 200ml of water. Can be rebrewed once more.
Infusion Accessories
Teapot
Dried tangerine and shou puerh