Green Tangerine Pu-erh Xiao Qing Gan | Yunnan Xinhui 2024

Green Tangerine Pu-erh · Xiǎo Qīng Gān · 小青柑

2025 / 15 g per piece

€56,00

1/13

Green Tangerine Pu-erh · Xiǎo Qīng Gān · 小青柑

€56,00

€1.120,00/kg

The volatile medicinal flash of a summer storm, grounded by the quiet earth.

Xiao Qing Gan is made from immature green citrus, harvested before ripeness, while the peel still carries its highest concentration of essential oils. The pulp is removed, the hollow shell filled with ripe Pu-erh that has been stored for several years, and the whole piece dried in the sun. What the green peel gives to the tea is fundamentally different from what a ripe mandarin gives: not sweet and rounded, but sharp, bright, medicinal, and intensely aromatic. This is a 2024 harvest, the newest vintage, the most vivid expression of the unripe citrus oils before age begins to mellow them.

sharp bitter citrus · cool menthol · lime zest · winey depth · volatile oils · salty dried plum · sandalwood · trace of musk

FORMAT · Whole Cured Green Citrus Fruit

HARVEST · Mandarin Picked Late Autumn · Pu-erh Multi-Year Aged Stock

ORIGIN · Yunnan Province (Pu-erh) × Xinhui, Guangdong Province (Mandarin), China

ELEVATION · 500-650 m

CULTIVAR · Xinhui Core Citrus Cultivar × Yunnan Da Ye Zhong

PRODUCER · Yunnan Xinbaotang Tea Roastery

PROCESSING · Hollow out fresh fruit → Stuff with aged Shu Pu-erh → Monitored sun-drying and half-drying without additives

BATCH · 100kg

CERTIFICATION · Dual Geographic Indication Protection Standard

STORAGE · Sealed, dry, odour-free environment at ambient temperature

90/100

静山 · Jìng Shān Still Mountain · 88-94

The mountain at its most present. Everything unnecessary has fallen away.

Xiao Qing Gan scores 90 for its vibrant intensity and absolute clarity of profile. The 2024 vintage delivers an incredibly punchy, clean lime and menthol fragrance that beautifully slices through the heavy, dark base of the aged Pu-erh interior. It provides an exceptional, highly stimulating variant within the Still Mountain category. more about the Yuan Archive Scoring System

State-Certified National Park & Organic Terroir

This tea is cultivated in an officially designated, state-monitored ecological protection area.

State-Monitored Ecology: Grown in a strictly protected natural reserve where industrial activity is forbidden, and natural biodiversity creates an optimal microclimate for tea.

Purity Guaranteed: Free from synthetic pesticides, chemical fertilizers, or soil additives.

The Dry Leaf

A miniature, firm, deep-green immature tangerine hull packed with dark, well-aged loose ripe Pu-erh leaves, releasing an intense medicinal, zesty perfume.

The Soup

Brilliantly dark copper to deep ink-brown, showing an intensely aromatic, glistening clear ring.

Fragrance & Palate

The fragrance is immediate and multi-layered: a sharp, bitter citrus opening that yields to cool menthol and fresh lime zest. Beneath this zesty surface lies a complex, winey register where the volatile green oils meet the fermented depth of aged Pu-erh. Salty dried plum drifts through the mid-palate, grounded by sandalwood and a subtle trace of musk. The entrance is sharp and clearing, while the finish leaves a cooling sensation in the throat.

Spiritual Character

The Energy: Warm yet highly clearing. It focus-charges the mind, breaks stagnant physical congestion, and warms the core simultaneously.

The Hour: Perfect for cold winter days, immediately following fatty or exceptionally heavy dinners, or those moments when you need a crisp, aromatic awakening.

Lineage & History Xiao Qing Gan is crafted using immature green citrus harvested in late summer 2024, before the fruit ripens, capturing the peel at peak essential oil concentration. The young, sharp hull is emptied and packed tightly with well-aged loose ripe Pu-erh, then sun-dried. This specific vintage captures the unripe citrus oils at their most vivid and medicinal, contrasting brilliantly against the deep, fermented underworld of the aged tea.

Terroir & Microclimate Like its mature counterpart, this tea bridges two protected terroirs. The robust, earthy depth is sourced from the large-leaf Pu-erh trees of Yunnan Province. The brilliant, volatile menthol and bitter lime zest are the direct result of the Xinhui green citrus cultivar from Guangdong. The fusion of these two environments creates a highly stimulating, respiratory tea that cuts through heavy, stagnant energy.

The volatile oils of immature green citrus require fierce boiling water to shatter their cell walls and release the menthol aromatics. Always use 100°C water.

Vessel: Compact clay pot, gaiwan, or thick glass infuser

Ratio: One piece (~15g) per session

Water Temperature: 100°C (212°F)

First Rinse: 10 seconds then discarded, directed straight into the Pu-erh core to balance the citrus extraction

Steeps: 10 or more long, enduring infusions

Brewing Paths

Pour directly onto the Pu-erh filling for a rapid, rich, red-brown liquor. Pour onto the green outer peel for a golden, slower, highly aromatic extraction. Pierce small holes around the fruit structure using a tea needle for a perfectly balanced, prolonged steep.