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 2013 Lao Cha Tou (Old Tea Heads) from Run Yuan Chang, a brand renowned for its expertise in Puerh.
By the time the tea was encased in 2017, the Run Yuan Chang tea heads had already been aged for four 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 heads have fused into a single, medicinal, and syrupy masterpiece.
Sensory Profile
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Appearance: A dark, glossy Xinhui tangerine shell with visible oil glands, containing tightly clumped, dark chocolate-colored tea heads.
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Aroma: A powerful, layered fragrance. The top notes are of aged tangerine peel (Chen Xiang) and honey, transitioning into a deep camphor and sandalwood base from the 13-year-old tea heads.
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Flavor: Intense, dessert-like sweetness. The San Jiang citrus provides a ripe fruit and floral honey brightness, while the Run Yuan Chang tea heads contribute a malt and dark caramel richness.
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Texture: Exceptionally "heavy" and viscous. The mouthfeel is reminiscent of a thick syrup, coating the throat with a cooling, soothing sensation.
Health Effects & Bioactive Mechanisms
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Synergistic Digestive Aid: The alkaline nature of the Run Yuan Chang aged Puerh balances the natural fruit acids of the San Jiang peel, making it highly effective for "cutting grease" and soothing the stomach after heavy meals.
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Respiratory Support: High-quality Xinhui peel from San Jiang is rich in Limonene and Synephrine, which work synergistically with the tea's theabrownins to clear respiratory pathways and resolve phlegm.
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Antioxidant Powerhouse: The 13-year-old tea heads contain concentrated polyphenols and fermented metabolites that support metabolic health and help neutralize oxidative stress.
Brewing & Storage Tips
Brewing Parameters:
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The "Simmering" Technique (Recommended): To fully extract the Run Yuan Chang tea heads and the thick San Jiang peel, boiling is superior to steeping.
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Ratio: Break off a ~3g piece of the shell and pair with ~6-8g of the tea heads.
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Time: Simmer in a kettle for 8–15 minutes.
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Water Temperature: 100°C (212°F).
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Vessel: Yixing Zisha for a focused, earthy session, or a Silver/Glass kettle to highlight the citrus aromatics.
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Infusion Count: This combination is incredibly durable, easily lasting over 20 rounds of brewing or multiple sessions of boiling.
Storage Protocols:
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Sealed Preservation: Keep in a well-sealed tin or glass jar to prevent the volatile San Jiang citrus oils from evaporating.
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Stability: Store in a cool, dry place. Avoid high humidity to preserve the integrity of the sugar-rich "Da Hong" peel.
Technical Breakdown: Logic & Variable Analysis
1. The "Brand & Terroir" Synergy
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Variable: San Jiang (Terroir) + Run Yuan Chang (Craft).
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Logic: San Jiang is known for producing tangerines with high sugar content and low bitterness. Run Yuan Chang is famous for "small-batch, high-quality" fermentation.
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Inference: This pairing ensures that the "citrus" and "tea" components are of equal prestige, preventing one from overpowering the other.
2. The Aging Equilibrium (2013 vs. 2017)
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Mechanism: The "Pre-Aged" tea head variable.
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Logic: Because the tea was already 4 years old when stuffed, the "Wo Dui" (fermentation) funk had already dissipated.
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Conclusion: This allowed the 2017 San Jiang citrus oils to penetrate a "clean" tea base immediately, resulting in a deeper integration of flavors than if fresh tea had been used.
3. The "Lao Cha Tou" Density Variable
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Observation: Tea heads are naturally dense nuggets of pectin.
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Variable Relationship: Density - Extraction Speed.
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Logic: Since the thick San Jiang peel takes time to release its medicinal oils, the slow-releasing Lao Cha Tou acts as the perfect rhythmic partner, ensuring the tea liquor remains balanced from the first cup to the last.