Made from sliced Chen Pi (Tangerine Peel) from it's famous spot Xin Hui, Guangdong province and aged Bai Cha (White Tea - Shou Mei ) produced in 2016 year in Fu Ding, Fujian province.
The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. （From Wikipedia： Chenpi - Wikipedia）
Both Chen Pi and Bai Cha has spring water like refreshingly slightly sweetness. On this mini cake, the mixed sweetness becomes stronger and impressive.
In recent years, Chen Pi has become more and more welcomed in tea industry though it is a traditional product and always taken as traditional Chinese medicine from ancient times. In domestic tea markets like here at Fang Cun tea market, it appears on shelves and tea tables of many stores. People drink it individually using Gongfu method or brew it in glass kettle like brewing tea for healthy issue or appreciation. Or blended with other tea like Sheng / Shou Puerh tea or White tea like this mini cake or others etc. During evolution of tea industry, many new ideas or even weird products come and ago or become accepted as mainstream products. Chen Pi mixed tea product should be one of them.
Right now, I am writing these words along with drinking this tea using Gongfu method steep by steep. It is a interesting product and from a solid source who has similar idealogy and principle as me on tea and health and business.
Well recommended for improving tea experience.