Tangerine Pu-erh tea is made by combining tangerine peel from Xinhui, Guangdong, with Ripe (Shou) Pu-erh from Yunnan. In Xiao Qing Gan, a well-known style, Ripe Pu-erh is stuffed into the hollowed-out peel of an immature green tangerine. The result pairs the peel’s fresh citrus aroma with the rich, mellow character of Ripe Pu-erh.
Xiao Qing Gan has become increasingly popular in China in recent years.
2021 Fuding Bai Mu Dan White Tea Cake (White Peony)
This collection brings together our Tangerine Pu-erh teas, made with Xinhui tangerine peel and Yunnan Ripe (Shou) Pu-erh, including Xiao Qing Gan from different years and production areas in Xinhui.
The character of Tangerine Pu-erh depends on both the peel and the Ripe Pu-erh stuffed inside. The origin and maturity of the fruit, the Ripe Pu-erh used as the filling, the processing, and subsequent storage can all influence the tea’s aroma, flavor, and development over time.
The sections below explain the relationship between Xiao Qing Gan and Chenpi Pu-erh, how these teas are made and develop through storage, and what to consider when choosing and brewing them.
Xiao Qing Gan is a well-known style of Tangerine Pu-erh tea. It is made by hollowing out a small, immature green tangerine and filling the peel with Ripe (Shou) Pu-erh tea. The tangerines traditionally come from Xinhui, Guangdong, while the Ripe Pu-erh comes from Yunnan.
After the fruit is hollowed out, the Ripe Pu-erh is stuffed inside and the filled tangerine is dried. The finished tea combines the fresh citrus aroma of the peel with the rich, mellow character of Ripe Pu-erh.
The name Xiao Qing Gan literally means “small green tangerine.” It refers to the small, immature green citrus fruit used to make this distinctive style of Tangerine Pu-erh.
The hollowed-out fruit acts as a natural shell for the Ripe Pu-erh inside. Xiao Qing Gan can be brewed whole or opened to adjust the proportion of peel and tea used in each session.
Xiao Qing Gan and Chenpi Pu-erh are closely related, but the terms are not interchangeable.
Xiao Qing Gan specifically refers to tea made with the peel of small, immature green tangerines, usually filled with Ripe Pu-erh. Chenpi Pu-erh combines Pu-erh with aged citrus peel known as chenpi. Both belong to the broader family of Tangerine Pu-erh or ganpu tea, but they differ in the citrus material, its age, and how it is prepared.
In English, teas in this broader family may also be described as Tangerine Pu-erh, Mandarin Pu-erh, Orange Pu-erh, or ganpu tea, although these names do not always distinguish the type or age of citrus peel being used.
Xinhui, in Guangdong Province, is renowned for its citrus peel and long tradition of producing and aging chenpi. Within Xinhui, growing areas such as Tianma and Meijiang are well known for their tangerines and are represented in teas in this collection.
These Xinhui tangerines are paired with Ripe Pu-erh from Yunnan. Differences in the fruit, maturity at harvest, processing, and the Pu-erh used inside can all be reflected in the finished tea.
Tangerine Pu-erh tea brings together two materials from different regions of China: tangerine peel from Xinhui, Guangdong, and Ripe (Shou) Pu-erh tea from Yunnan.
For Xiao Qing Gan, small green tangerines are harvested before they fully ripen. The fruit is opened and the pulp is removed while keeping the peel largely intact. Ripe Pu-erh is then stuffed into the hollowed-out peel, and the stuffed tangerines are dried to produce the finished tea.
The citrus fruit used for Xiao Qing Gan is harvested while it is still small and green. After harvesting, a small opening is cut at the top and the pulp is removed, leaving the peel as a natural shell.
The origin and maturity of the fruit influence the character of the peel. Within Xinhui, the teas in our collection are made with tangerines from growing areas including Tianma and Meijiang.
Once the fruit has been hollowed out, it is stuffed with Ripe Pu-erh from Yunnan. The Pu-erh has already undergone wet-pile fermentation before it is placed inside the tangerine peel.
The peel contributes its distinctive citrus aroma, while the Ripe Pu-erh provides the rich, mellow tea base inside.
After filling, the tangerines are dried to reduce moisture and prepare the finished tea for storage. The drying process and subsequent storage conditions can influence how the peel and Pu-erh develop over time.
Tangerine Pu-erh can continue to change during storage, but age alone does not determine quality. The citrus material, the Ripe Pu-erh, the processing, and the storage conditions all play a part.
When choosing Tangerine Pu-erh tea, consider both components: the citrus peel and the Ripe (Shou) Pu-erh inside. The origin and maturity of the fruit, the Pu-erh filling, the processing, age, and storage can all influence its aroma, flavor, and development over time.
Some teas retain a brighter, fresher citrus character, while others develop softer, more integrated aromas during storage. The production year can be useful information, but it should be considered together with the materials and storage rather than used alone to judge quality.
When evaluating Xiao Qing Gan, look for a clean, natural citrus aroma and how well it works with the Ripe Pu-erh inside. In the cup, the citrus character and the mellow tea base should remain distinct enough to be noticed while developing naturally together across infusions.
As the tea opens during brewing, the peel and tea leaves can also be observed more closely. Aroma, flavor, mouthfeel, and development across multiple infusions provide a more complete picture than appearance alone.
Tangerine Pu-erh can change during storage as both the citrus peel and the Pu-erh inside develop over time. In aged Tangerine Pu-erh, brighter citrus notes may gradually soften and become more integrated with the mellow character of the Ripe Pu-erh.
How a tea develops depends on its original materials, processing, and storage conditions. An older production year does not by itself mean that a Tangerine Pu-erh is better.
Xiao Qing Gan can be brewed whole or opened before brewing. When brewed whole, water reaches the Ripe Pu-erh through the opening in the peel, and the tea generally releases more gradually. Opening or breaking apart the tangerine exposes more of the peel and tea directly to the water.
You can adjust the amount of peel and Ripe Pu-erh according to your preferred balance, especially when brewing only part of a tangerine. Use freshly boiled water. Rinse the tea before the first infusion, then adjust the steeping time according to the amount used, the brewing vessel, and your preferred strength.
