Orange Pu-erh Gan Pu | Yunnan Xinhui Mandarin Puer

Orange Pu-erh · Gān Pǔ · 柑普

2014 / 5 g per piece

€6,60

1/9

Orange Pu-erh · Gān Pǔ · 柑普

€6,60

€132,00/kg

A brilliant botanical collision where bright orchard oils meet the dark mountain floor.

Gan Pu, Orange Pu-erh, brings together two of China's most protected and place-specific products: Yunnan Pu-erh tea, and Xinhui mandarin from Jiangmen, Guangdong. Both carry national geographical indication protection. Both are irreplaceable products of a particular soil, climate, and craft tradition. The mandarin is harvested whole, the pulp carefully removed, and the hollow peel filled with Yunnan ripe Pu-erh that has been aged for several years. The filled fruit is then sun-dried and half-dried without additives. During this process, something quiet and irreversible happens: the Pu-erh slowly absorbs the fruity oils of the tangerine peel, while the peel draws in the deeper tea fragrance. The two aromas are no longer separable. They become a third thing.

woody · resinous rosin · pine · bergamot · fig · prune · trace of rose · tobacco thread · cool hibiscus · dark warmth

FORMAT · Whole Cured Tangerine 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

89/100

静山 · Jìng Shān Still Mountain · 88-94

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

Gan Pu scores 89 due to its flawless execution of the sun-dried curing technique. The aged Yunnan Pu-erh interior completely avoids any musty dampness, harmonizing beautifully with the genuine Xinhui citrus rind to produce complex bergamot and hibiscus notes. It represents a delightful, deeply comforting addition to the archive. 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 beautiful, intact, sun-matured dark whole mandarin orange peel stuffed tightly with premium, well-aged auburn ripe Pu-erh leaves.

The Soup

Deep, luminous crimson-tobacco liquor, thick and shining with an oily citrus sheen.

Fragrance & Palate

The fragrance is complex and beautifully unexpected, shifting from woody and resinous notes of rosin and pine into a dark, fermented depth. Suddenly, bergamot, fig, and sweet prune rise into the air, met by a trace of rose, a thread of tobacco, and a cool hibiscus note underneath. The entrance is exceptionally smooth, sweet, and mellow, leaving a long, citrus-warmed finish.

Spiritual Character

The Energy: Warm, comforting, and highly respiratory. It opens the chest, settles a heavy stomach, and creates a protective cocoon of well-being.

The Hour: Tailored for slow winter evenings, festive gatherings after heavy multi-course dinners, or any day that asks for deep, physical steadying.

Lineage & History Gan Pu represents a flawless botanical marriage of two protected Chinese geographic indications: aged Yunnan ripe Pu-erh and the Xinhui mandarin from Guangdong. The fresh mandarin is hollowed out, tightly stuffed with multi-year aged Shu Pu-erh, and then monitored through a pristine sun-drying and half-drying process without any additives. Over time, an irreversible fusion occurs, marrying the fruity citrus oils with the fermented dark tea into a singular, resinous fragrance.

Terroir & Microclimate This product fuses two distinct microclimates. The Pu-erh draws its deep, earthy warmth and rich fermentation from the ancient large-leaf trees of Yunnan Province. The peel comes from the Core Citrus Cultivar of Xinhui in Jiangmen, Guangdong, an area globally recognized for producing citrus with unparalleled essential oils. Together, they yield a complex cup of bergamot, fig, and dark, comforting warmth.

This whole-fruit fusion offers multiple paths to extraction, each altering the balance of peel oil and dark tea density. Always use boiling water.

Vessel: Large clay teapot or deep porcelain gaiwan

Ratio: One whole piece (~30g) per session

Water Temperature: 100°C (212°F)

First Rinse: 10 seconds then discarded, pouring directly into the fruit opening to jumpstart the interior Pu-erh leaves

Steeps: 10 or more successive infusions, varying your pouring angle to control the flavor focus

Brewing Methods

Direct method involves pouring boiling water directly into the peel for a slower, golden, sweet cup. Needle method requires piercing small holes around the fruit for a long, deep tea extraction. Broken method allows you to tear the peel into fragments and mix manually with the tea for immediate, balanced intensity.