Xiao Jili – Xiao Qing Gan Puerh Tea

$39.00

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Aged Xiao Qing Gan ripe Pu-erh tea made with 2009 Gongting-grade tea from Bulang Mountain and old-tree green tangerine peel from Tianma Village in Xinhui. This tea is rich, smooth, and deeply comforting, with a clean citrus character and a mellow aged depth. Low in bitterness and gentle in caffeine, it is ideal for daily drinking, digestion after meals, relaxed evenings, and tea drinkers who enjoy aged Pu-erh with natural citrus complexity.

The liquor is thick, velvety, and full-bodied. The aroma brings notes of tangerine peel, dried fruit, warm citrus oil, and aged wood. The taste is smooth, sweet, and layered, with a refreshing citrus brightness balanced by the earthy richness of ripe Pu-erh. The texture feels soft and coating in the mouth, followed by a lingering sweet aftertaste and a clean, warming finish that deepens with every infusion.

Crafted using a traditional half-baked and half-sun-dried process, this tea was designed for natural aging and long-term transformation. The slow integration between the tea and citrus peel creates greater harmony and depth over time. Sun drying preserves delicate aromatic oils and layered citrus notes, while aging softens the tea into a rounder and more balanced profile. Handcrafted in the traditional style, this tea reflects the culture of aged citrus tea blending from Guangdong and Yunnan.

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.