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Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
  • Xiao Jili | Xiao Qing Gan Tea
Xiao Jili | Xiao Qing Gan Tea

Xiao Jili | Xiao Qing Gan Tea

$80.00 $89.00
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Origin: Xishuangbanna; Xinhui

Variety: Yunnan Large-leaf; Quanzhigan

Harvest: 2009 (tea); 2018 (Xiaoqinggan)

Oxidation: Oxidized

Caffeine: Low

Theanine: High

Catechin: High


Tasting Notes (4/26/2025)

Aroma: tangerine peel, dried fruit, clean


Taste: rich, smooth, full-bodied, refreshing, texture, robust, sweet, lingering aftertaste
Basic Information

This unique tea was crafted in 2018, combining aged Gongting-grade ripe Pu-erh from Bulang Mountain with fresh peels of old-tree green tangerines from Tianma Village—one of Xinhui’s core citrus-growing regions. Using a distinctive “half-baked, half-sun-dried” method, the tea is both preserved and allowed to evolve naturally. This traditional craft enhances the integration between the tea and fruit, laying a strong foundation for long-term aging.

In the cup, the infusion is sweet, mellow, and richly aromatic. The 2009 Gongting Pu-erh offers a smooth, velvety mouthfeel with subtle sweetness and comforting thickness. The old-tree tangerine peel contributes depth and body, releasing natural oils that infuse the tea with citrus warmth and complexity. With age, the harmony between peel and tea deepens—developing into a fuller, rounder, and more balanced experience.

Tianma’s tangerine peel is known for its refined aroma and low bitterness, making it an ideal match for ripe Pu-erh. The sun-dried finish brings forward gentle, layered citrus notes that evolve gracefully over time, distinguishing it from fully kiln-dried alternatives. Named Xiao Jili, this tea symbolizes “auspicious smoothness”—a perfect balance of tea and fruit, elegance and strength, tradition and comfort.
Steeping Guidelines

Gongfu Tea Brewing Method

Place half or a whole Xiao Qing Gan (depending on your preferred strength) into a pre-warmed gaiwan or teapot. Add hot water and steep for 10–15 seconds, then pour out the tea liquor to enjoy. The first infusion is ready to drink and does not need to be discarded.

Using a Tea Strainer and Fairness Cup

Place the Xiao Qing Gan with the opening facing upward on a tea strainer, which is set over a fairness pitcher (gong dao bei). Slowly pour hot water into the opening of the tangerine. Fill the pitcher to about 80% full, then serve and enjoy.

Thermal Steeping

Gently break or cut open the peel of the Xiao Qing Gan, and take a small amount of the blend of tangerine peel and tea. Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.

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