We’re purists here at The Tea Guru. There are however a few exceptions that one cannot dismiss.
The combination of dried tangerines and ripe Puerh tea works very well, especially when they have some age behind them. This harmonious blend actually dates back centuries. Tangerine rinds are also known for their medicinal properties as well as their refreshing citrus aroma.
What makes the BEST citrus ripe?
Xinhui Tangerines from Guangdong Province China are the most favoured. Those more thrifty citrus balls will be fine but Xinhui ages REALLY WELL and melds with the tea to create a pronounced and special taste.
To call a citrus ball a ‘Xinhui’ (AKA ‘Xiao Qing Gan‘) certain criteria must be met:
Firstly let’s break down the Chinese representation of Xinhui citrus ( Xiao Qing Gan).
(xiǎo): Small
(qīng): Green or young
(gān): Mandarin orange
This name reflects the use of young, unripened green mandarins. Although “mandarin” and “tangerine” are technically distinct (with tangerines being a subset of mandarins), the terms are often used interchangeably for simplicity.
Criteria:
1.It must be made with Yunnan Pu’er tea and Xinhui tangerines. If another tea, such as white tea, is used, it cannot be considered Xiao Qing Gan.
2.The tangerines must be sourced from Xinhui District in Jiangmen, Guangdong Province, with key areas like Chakeng (茶坑) and Tianma (天马) producing the highest quality fruits.
3.The mandarins must be harvested while still young and green to qualify as “qīng” (青).
How Xinhui is Made:
The process of crafting Xinhui is meticulous and labor-intensive:
1.Selection: Uniform, high-quality Xinhui mandarins are first carefully chosen.
2.Washing: Freshly harvested fruit is rinsed for cleanliness.
3.Pulp Removal: A small hole is made, and the pulp is extracted using specialized tools.
4.Peel Washing: The peel is rinsed again to remove any pulp residue.
5.Stuffing: Dried tangerines are filled with ripe Pu’er tea leaves, which are lightly compressed.
6.Drying: Methods vary, with sun-air drying being the gold standard for quality, though baking and oven-drying are quicker alternatives.
7.Oxidation: The stuffed tangerines are allowed to oxidize, blending the earthy Pu’er tea flavors with the citrusy notes of the peel.
8.Packaging and Storage: The final product is carefully packed and stored for aging or immediate use.
Drying Techniques for Xinhui:
The drying method significantly influences the tea’s flavor profile:
1.Sun-Air Drying: This traditional method yields the highest quality but requires more time and favorable weather conditions.
2.High-Temperature Roasting: Quick and cost-effective but results in less integration between tea and peel flavors.
3.Low-Temperature Roasting: A slower process that allows for better flavor development and aging potential.
4.Half-Sun Drying: A combination of sun-drying and low-temperature roasting, ideal for inconsistent weather.
Storage and ageing:
Xinhui Citrus balls will enhance tremendously with age and we in the West are lucky enough to have the perfect conditions in order to do so! Unlike general Sheng and Shou Puerh tea that needs a constant 60 relative humidity these balls so much better in dryer conditions. You can keep them in glass jars as sunlight won’t affect them. Leave the lid on and open every now and then for a little air flow. And that’s it!
The “White Frost” on Xiao Qing Gan
The white frost seen on dried mandarin peel, known as “nǎo” (脑), is a crystallized substance primarily composed of limonene, a compound valued for its health benefits. It forms naturally during prolonged drying and is regarded as a marker of quality.
Brewing:
Like general Ripe Puerh these balls are very forgiving. The best brewing methods depend on personal preferences, but all require GOOD QUALITY WATER (filtered or neutral spring water. Use boiling water (100°C) to unlock the flavours of the aged Pu’er tea and mandarin peel. Common techniques include:
1. Big Teapot Style: Simply add your tea to a warm teapot and add water. This method is fine but you may not notice the subtleties of this tea. If it’s tasting too strong, just add more water. You may wish to use a strainer to save the smaller bits of tea from flowing into the tea cup.
2.Gong Fu Brewing: A series of short infusions by use of a gaiwan or small teapot. This method shows off the subtle nuances of the tea.
I hope you enjoyed our blog, check out our Tea store for all of our citrus puerh tea balls!