Product Description This A++++ Grade Gan Pu Cha is a prestigious collaboration of origin and craftsmanship. It features a late-season 2017 Da Hong Gan (Large Red Tangerine) sourced from San Jiang, one of the most celebrated core regions in Xinhui, Guangdong. The citrus is stuffed with 2006 loose leaf ripe puerh tea from Bo You, a brand renowned for its expertise in puerh.
The top notes are of aged tangerine peel (Chen Xiang) and honey, transitioning into a deep camphor and sandalwood base from the 20-year-old ripe tea.
The San Jiang citrus provides a ripe fruit and floral honey brightness, while the Bo You tea heads contribute a malt and dark caramel richness.
Brand & Terroir Synergy: San Jiang (Terroir, high sugar) + Bo You (Craft, high-quality fermentation). This ensures that the citrus and tea components are of equal prestige.
The Aging Equilibrium (2006 vs.
Since the thick San Jiang peel takes time to release its medicinal oils, the slow-releasing puerh acts as the perfect rhythmic partner, ensuring balanced extraction.
Tea Profile
At a glance: 2017 · Ripe (shou/shu) puerh · loose · KingTeaMall
By the time the tea was encased in 2017, the Bo You loose leaf ripe tea had already been aged for 11 years, ensuring a stable, mellow foundation. Now, in 2026, after nearly a decade of joint maturation, the vibrant San Jiang citrus oils and the dense, pectin-rich tea have fused into a single, medicinal, and syrupy masterpiece.
Appearance: A dark, glossy Xinhui tangerine shell with visible oil glands, containing tightly clumped, dark chocolate-colored tea heads.
Aroma: A powerful, layered fragrance.
Flavor: Intense, dessert-like sweetness.
Texture: Exceptionally "heavy" and viscous. The mouthfeel is reminiscent of a thick syrup, coating the throat with a cooling, soothing sensation.
2017): Because the tea was already 11 years old when stuffed, the "Wo Dui" funk had already dissipated, allowing the 2017 San Jiang citrus oils to penetrate a "clean" tea base immediately.
Best for: everyday drinking, and easy for novices to brew.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse twice with boiling water, then cover and let the leaves rest about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Ripe puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
A Note on Appearance
Not every tea shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
