Aged Chenpi Ripened Tangerine Pu-erh

Tea type
Fruit Pu-erh Blend
Ingredients
Pu Erh Tea Leaves, Tangerine
Flavors
Bark, Citrus Zest, Wood, Citrus, Mint, Molasses, Sweet, Thyme
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rumpus Parable
Average preparation
Boiling 5 min, 0 sec 6 g 6 oz / 168 ml

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9 Tasting Notes View all

  • “This tea was intruiging from the moment I opened the foil packet. It seemed there was just as much dried tangerine rind as there was tea leaf inside! Now, this is my second flavored puerh. Before,...” Read full tasting note
    80
    tabby 467 tasting notes
  • “Nice natural flavored puerh. The citrus notes blend nicely with the woody flavor of the ripe puerh; a little earthy as is typical of puerh; no offensive fishy or “barnyard” smells found. All in...” Read full tasting note
    81
    Dignitea 362 tasting notes
  • “ I haven't had any tangerine-stuffed Pu Erh since 2013 New Year's Eve. I remember getting questions by my friends in a "what in earth is that" fashion but as I explained them how the tea got inside...” Read full tasting note
    87
    kOmpir 67 tasting notes
  • “*Aroma:* Citrus, woody *Liquor Color:* Deep rusty red *Liquor Flavor:* Juicy citrus, followed by a light woody taste that lingers *Notes:* I was a little shocked at the steep time, but I followed...” Read full tasting note
    69
    winterqueen27 98 tasting notes

From Teavivre

Heart of Pu-erh within peel of Tangerine
Original Place: Yunnan (云南), China
Harvest Time: the pu-erh tea was harvested on Apr 25, 2009.
Appearance: dried at high temperature and formed into the shape of orange.
Process: aged ripened pu-erh tea is filled inside of the orange peel, making the tea mixed with the fragrant of orange.
Tea Liquid: dark red color, thick and bright.
Flavor: you can taste both the brisk fragrance of orange, and the mellow taste of pu-erh.
Meet this creative pu-erh tea: it is made of ripened pu-erh tea leaves with Chenpi. Dig out the pulp in the orange, then fill in the empty space with aged ripened pu-erh tea leaves. After drying and shaping, the Chenpi tea was made in the appearance of tangerine, with unique taste. Chenpi is a Chinese phrase means the dried peel of orange or tangerine. It can be used in food, as well used as drugs in tradition Chinese medicine.

Fermented Pu-erh tea is changed to tender and warm nature. While according to the theory of Chinese medicine, Chenpi is warm, too, and is good for stomach and digestion. By combining these characters of the two different things, the tea maker created this unique and rich flavor. This Aged Chenpi Ripened Tangerine Pu-erh would be nice choice if you like rich teas.
If you prefer a stronger flavor of orange in the tea, you can break 3 or 4 small pieces of Chenpi off from the whole peel, and brew the tea together with small Chenpi pieces. This can bring more taste to the liquid. Each small piece can be similar to the size of the first knuckle of your thumb.

About Teavivre View company

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9 Tasting Notes

80
467 tasting notes

This tea was intruiging from the moment I opened the foil packet. It seemed there was just as much dried tangerine rind as there was tea leaf inside! Now, this is my second flavored puerh. Before, I had tried a chocolate one by The Tea Spot, but I didn’t care for it much.

The scent is very interesting. The fruit is in the forefront, but it isn’t so much a fresh fruit aroma. It smells more like the tangerine tree itself. Sure, there are notes of citrus in it, but I also smell wood, dried leaves, and something very sweet.

As the tea steeps, it comes to a dark shade of brown, almost like coffee. The tangerine peels float to the top and rest there. The flavor of the tea is “cooked” for lack of a better word. The fruit tastes the way it would in a cobbler, sort of. There’s also a hint of something that reminds me of cereal. While this is very new and interesting, I can’t say I’m a huge fan. Maybe I still need to grow into puerhs.

Flavors: Bark, Citrus Zest, Wood

Preparation
Boiling 6 min, 0 sec

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81
362 tasting notes

Nice natural flavored puerh. The citrus notes blend nicely with the woody flavor of the ripe puerh; a little earthy as is typical of puerh; no offensive fishy or “barnyard” smells found. All in all a very pleasant cup.
I began with what has become my routine process with puerh (both sheng and shou): boiling water; two 5s rinses; then let it sit for 15m to open up the leaf. Tea liquor is quite dark; very smooth and fairly mellow but there is a bit of light astringency (which is quite pleasant in my opinion). I made sure that there were several small pieces of the tangerine rind mixed in with the dark leaf because I wanted to enhance the fresh taste of citrus. This is an easy way for those new to puerh to begin to explore.

Preparation
Boiling 5 g 4 OZ / 125 ML

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87
67 tasting notes

I haven’t had any tangerine-stuffed Pu Erh since 2013 New Year’s Eve. I remember getting questions by my friends in a “what in earth is that” fashion but as I explained them how the tea got inside the tangerine they gladly accepted to try it. Some expected full flavour of tangerine, but in the end everyone was at least glad to have tried it.

About two months ago I saw this tea introduced at Teavivre and I didn’t wait long to order a sample along with some other recently introduced teas. I got this Pu Erh with some broken tangerine peel and it was quite unusual to me that the label said ‘steep 6 to 8 minutes’. My guess was that it’s meant for western-style steeping, in a large tea pot. I used one sample bag (10 gr) with my 250ml borosilicate glass teapot and set timer for 6 minutes.

First steep had a really deep black tone to it (due to 6-minute steep) with red-brown rim in my white porcelain cup. At the top there was a certain herbaceous, thyme-like note. With first sip I got a mild sweetness head on, which soon dissipated and morphed into very thick and mouthful molassy sensation with tad bitter end. Not long after swallowing the sweetness reemerge and sits for a short period. After a few sips the senses get acquainted with the bitter element which blends in with the rest and gets almost unnoticeable. Tangerine element is present, blends in very nice but can’t catch up with the rest when it comes to intensity.

As the brew cooled down I noticed more of freshness along with minty aftertaste, and what makes this tea uncommon when it comes to Pu Erh is that it didn’t had any elements associated to earth or dirt, but wood.
Second infusion (8 minutes) came out a bit weaker but with more balanced elements – tangerine was more prominent and minty aftertaste was ever-present.

In conclusion, a very good tea for it’s type (Tangerine-stuffed Pu Erh), which can get pricey and fishy in taste depending of where you get it (this one wasn’t).

Flavors: Citrus, Mint, Molasses, Sweet, Thyme, Wood

Preparation
Boiling 6 min, 0 sec 10 g 8 OZ / 250 ML
ashmanra

I turned a friend on to puerh before Christmas and she in to got her mom hooked on it. They exchanged puerh and tea paraphernalia for Christmas. Now for her mom’s birthday she asked me if I knew of a citrusy one her mom would like. I sent her to this one and she is really excited about her order.

kOmpir

Hey ashmanra, I got my parents hooked to tea too! My dad mostly drinks Turkish black tea and my stepmother drinks almost anything that I bring her to try. I noticed that they drink less coffee lately and are less jittery :)

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69
98 tasting notes

Aroma: Citrus, woody
Liquor Color: Deep rusty red
Liquor Flavor: Juicy citrus, followed by a light woody taste that lingers
Notes: I was a little shocked at the steep time, but I followed the directions and it came out just fine. I actually kind of enjoyed this. The citrus notes really shined and the pu-erh was light but woody. Overall the tea was very smooth. There were chunks of tangerine which gave it a really nice dry leaf aroma.
Thank you Teavivre for the free sample!

Flavors: Citrus, Wood

Preparation
205 °F / 96 °C 7 min, 0 sec 1 tsp 8 OZ / 236 ML

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83
337 tasting notes

My first tea of the day. It smelly like I’m having citrus fruit salad in the forest. I liked the dark orange colour of the .liquor. The flavour is woody, with the tang of tangerine.

Flavors: Citrus

Preparation
205 °F / 96 °C 5 min, 45 sec

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691 tasting notes

TheTeaFairy was kind enough to send me a sample of this.
I was quite intrigued by this one. It looks good – pu’erh with huge chunks of tangerine skin – it smells good. Steep instructions on the package says 6-8 minutes (hmmmm that seems like a long time for a pu’erh). I choose to ignore that recommendation, gave it a quick rinse and steeped about two minutes. Hmmmm maybe I should have listened to the steep instructions. I don’t like this – the pu’erh is nice enough, but the citrus is really acidic (almost bitter), not balanced with the pu’erh. OK I can admit I was wrong, added more leaf and steeped for 7 minutes. This is better, there is more pu’erh to cover the citrus – the citrus isn’t so “in your face offensive”, but I still don’t like it.
I don’t think this is a BAD tea, I just think the flavor profile doesn’t work for me. It was interesting – I would recommend anyone that is interested to try it – really happy to have had the chance to try it, but It’s just not for me.

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50
274 tasting notes

The earthiness some puerhs have is light in this one on first steeping, not deep or strong. The tangerine aspect doesn’t come across as fruit at all, that sweetness the is still in the rings usually… Instead it gives a pure rind hint to it where the fact that it’s tangerine is in no way clear. It’s just that hint of rind that very vaguely comes from them.

It’s a light and subtle puerh on first steep. Nifty but nothing special to me.

Second steep, much earthier. There’s no clear tangerine influence of any kind detectable unless that bit of bitterness in the back of the throat is it….

Preparation
Boiling 0 min, 30 sec 2 g 2 OZ / 59 ML
TeaVivre

Did you brewed this tea together with small Chenpi pieces? If you prefer a stronger flavor of orange in the tea, you can break 3 or 4 small pieces of Chenpi off from the whole peel, and brew the tea together with Chenpi.

Rumpus Parable

Yep yep, had pieces :)

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86
833 tasting notes

I’ve been obsessed with ripe puerh aged in citrus rinds for months now. I was so excited to see that TeaVivre was offering one!

My sample packet came in the mail yesterday, and I eagerly opened it this morning. The dry leaf is mixed with lots of large tangerine peel chunks, and smells sweetly of citrus!

I did an extra long steep after a brief rinse, which resulted in a dark and RICH creamy brew with cocoa notes and a subtle citrus aftertaste. This definitely has an earthy flavor, and may not appeal to puerh newbies. I would recommend something more mellow for people just starting out in the world of puerh. But for seasoned shu puerh fanatics, this is a welcome and unique taste experience!

Dexter

That sounds great – glad you enjoyed it. I’ve been eying it and will get my hands on some soon. :))

Stephanie

I wish I had gotten more than just the one measly sample pack!

Dexter

LOL me thinks that’s a perfect excuse for you to place another Teavivre order….

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79
338 tasting notes

Thank you Angel from Teavivre for sending so many samples, you truly are an angel!

I like things that are unusual. I could not wait to get my hands on this tea, and I see I’m the first one to log it, so I’ll try to do a good job at it…

It came in one of those little sample pouches Teavivre uses. I’m having the full sample, I really want to get lots of flavour. There are several large pieces of orange peel mixed with the pu’erh leaf, it’s really pretty to look at.

It is recommended to brew 6 to 8 minutes! That scares me a little but I go for it.

The liquor is coffee dark. Surprisingly, that much leaf and such a long seep time did not produce an overly strong infusion, it is just perfect!

The flavouring process is quite unique, this is some info collected from Teavivre’s website :

«Meet this creative pu-erh tea: it is made of ripened pu-erh tea leaves with Chenpi. Dig out the pulp in the orange, then fill in the empty space with aged ripened pu-erh tea leaves. After drying and shaping, the Chenpi tea was made in the appearance of tangerine, with unique taste».

Honestly, I’m not tasting much of the orange, it’s there but very distant. It does have a unique taste though, very unusual. It’s not “fishy” at all, very smooth and chocolaty. There’s a molasses feel to it. It’s bready, in a rye bread kind of way.

I think this would please a lot of coffee lovers, it is such a rich flavourful cup it could easily become a favourite of the morning.

As it cools down, I can now taste a lot more of the orange, a light and fresh astringency is emerging, nothing unpleasant, on the contrary.

The leaves have a lot more to give and I will sip on this tea for the rest of the evening…

I’m so grateful I got to try this very special tea, thanks again Angel!

Terri HarpLady

I’ll have to give that one a try next time I order from Teavivre :)

TheTeaFairy

Yep, another one on the shopping list for me too ;-)

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