Main Citrus Varieties Used:
Processing Steps:
1. Selection and Picking
2. Washing
3. Cutting Holes for Cap
4. Removing Pulp
5. Additional Washing
6. Airing
7. Inserting Tea
8. Covering with Cap
9. Drying
10. Packaging
Drying Methods Before Packaging:
1. Complete Sun Drying: Takes 25 to 40 days depending on the weather. Preserves the citrus flavor effectively, making it suitable for long-term storage.
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Preservation:
The dried citrus has a moisture content of about 5-7%. It should be stored in a dry place to avoid additional moisture.
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Citrus and Puerh Shou Cha Combination:
Personal Endorsement:
If you’ve had negative experiences with similar teas from other sources, I encourage you to try this one, as it offers a distinct and enjoyable experience.
Tea Profile
At a glance: Ripe (shou/shu) puerh · cake · KingTeaMall
Little Green Citrus: This variety boasts a strong citrus flavor and aroma. It is more pungent and bitter compared to the big red citrus.
Big Red Citrus: Derived from naturally matured fruit with a completely red skin, this citrus is sweeter and more mellow than the green variety.
Quicker than the first method, it nearly matches the flavor preservation of the sun drying.
Complete Low-Temperature Drying by Machine: Utilizes the drying machine for the entire process, offering a shorter drying time but losing more flavor compared to the previous methods.
Brewing Method:
Adjust steeping time for preferred flavor intensity.
Break the citrus ball into smaller pieces, mix with tea leaves, and brew the desired amount. This method releases the flavors and aromas of both citrus and tea quickly.
Stab the citrus ball with a tea needle to create more openings, enhancing the release of flavors and aromas while keeping the ball intact.
This blend offers a unique flavor profile, initially dominated by the citrus and later complemented by the shou cha.
Best for: The quickest method, it offers a strong flavor and aroma suitable for immediate consumption but is not ideal for long-term preservation. As someone who transitioned from being hesitant about tea to a passionate lover of this specific tea, I highly recommend it to everyone, even those just sampling.
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 cake 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.
