Name: Xiao Qing Gan Chinese Puer Tea
Our Xiao Qing Gan is a kind of Chinese special Pu'er tea, produced originally in Xinhui district, Jiangmen city, Guangdong province. Generally, our Xiao Qing Gan tea looks almost round ball, about 3～4cm in diameter and 13g～17g in weight, every ball coated with thin paper and cellophane.
Our Xiao Qing Gan Pu're tea can help with digestion, reduces heat, invigorates, and replenishes nutrients.
How about the Xiao Qing Gan produce?
1) Selecting the uniform, fragrant and good quality authentic Xinhui mandarin, which is picked must at a quite young and "green" stage before ripening.
2) Rinsing (with clean cool water) the picked Mandarin in water for hygiene and cleanness.
3) Opening a big hole (about 2cm in diameter) in the top and a small hole (about 1cm in diameter) in the bottom of the clean Mandarin, digging out the pulp from the inside.
4) Rising the fruit peel for hygiene, meanwhile removing juices or small remains of the pulp.
5) Selecting carefully good quality ripe Pu'er loose tea, it will be better to use a few years aging tea. Come here, we can stuff the processed Mandarin with the tea, you can compress lightly the tea leaves to make sure the inside space is filled well.
6) Drying the mandarin full of Pu'er tea. The most traditional method is done by the natural sunlight if the weather is good, the tea from this way has the excellent quality; The soonest technology is High temperature roasting, about 70-80℃, which cost is low, but the quality is not so good; At present, the best method is combining the sunlight drying with low temperature roasting, which can get a good quality and a not so high cost. During the drying, the stuffed tangerines are then left to oxidate, allowing the flavours of the tea leaves and the mandarin peel to infuse and develop into a Xiao Qing Gan's unique and perfectly balance.
How to brewing the Xiao Qing Gan?
Put one Xiao Qing Gan ball into a big enough tea pot of bowl with lid, pour in 200～300ml boiled water, which temperature should be 100℃, because of the long-lasting taste, even 15 times at least. Every time you can steep one minute. The soup color ranges from deep red to golden yellow. At first, you can get the Mandarin peel fragrance, after, you will touch the smooth, mellow, sweet of ripe Pu'er tea taste mixed Mandarin peel aroma.
What is the White Layer of White Frost on the dried mandarin peel of the Xiao Qing Gan?
It is not mildew, it is a white powdery substance formed by the crystallization of the citrus oil after the Xiao Qing Gan is exposed to sun or low-baking temperatures for prolonged times, which main substance is limonene. The "white forst" is considered a key standard to judge the quality of the dried citrus rind and highly appreciated for its rich nutritional value.
Price: normal grade price is USD40.00-50.00/KG
Packing: carton lined with aluminum bag of 10kgs net each.
MOQ: 300KGS
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