Xantou Mandarin White Pu'Erh

Tea type
Pu-erh White Blend
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Roswell Strange
Average preparation
Boiling 1 min, 45 sec

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5 Tasting Notes View all

  • “mmmm I’ve had this a couple times this week but keep forgetting to write a review on it. Kittenna shared this one with me and it’s delicious! Very much mandarin as opposed to “orange.” the...” Read full tasting note
    86
  • “Ok, these are super cute and quite delicious, thanks Roswell Strange! I hadn’t tried a mandarin pu’erh before, and so wasn’t quite sure how to proceed… so I just kind of broke the whole thing in...” Read full tasting note
    87
  • “Ok, so this was my big “new tea” today. I bought it last week; and it comes in little mini-cakes. As it happens, these are my first Pu’Erh cakes which is intimidating in and of itself, except more...” Read full tasting note
    84

From McQuarries Tea & Coffee Merchants

Formed White Tea

A new holiday classic! Cup is light with exotic mandarin sweetness. Orange peel imparts a natural flavour. Tastes like home.

Origin: China

Grade: Pu-erh OP

Region: Fujian Province

Altitude: 1500 to 4000 ft above sea level

Caffeine/Antioxidant Level: Low/High

Ingredients: White pu-erh tea, mandarin.

About McQuarries Tea & Coffee Merchants View company

Company description not available.

5 Tasting Notes

86
9775 tasting notes

mmmm I’ve had this a couple times this week but keep forgetting to write a review on it. Kittenna shared this one with me and it’s delicious! Very much mandarin as opposed to “orange.” the flavour is subtle but blends really nicely with the tea to make a blend that is super tasty. I added a tiny bit of sugar to one of my cups and it was nice because the flavour popped just a little more. Overall a really nice take on these tea in oranges :)

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87
3389 tasting notes

Ok, these are super cute and quite delicious, thanks Roswell Strange! I hadn’t tried a mandarin pu’erh before, and so wasn’t quite sure how to proceed… so I just kind of broke the whole thing in half (it’s small, like 4 cm diameter and 1.5 cm tall) and scooped out the tea to infuse. Wasn’t sure if I should put peel in, but my mom (with whom I was sharing this with, because I was 99% sure she’d enjoy it, which she did) felt like we should, so I did. It probably amped up the orange essence a bit, but I don’t really know (since I added it to both cups).

Regarding the tea itself, I think a white was a great choice for pairing with the citrus – there was a subtle orange flavour (like mandarin orange – delicious) with a lovely, light, malty pu’erh. Great smooth, warm finish, too. I’m honestly tempted to try and pick some more of these up before I head back out east (any interest, Toronto area tea buddies who I see with some regularity?)

We got three delicious steeps out of it (so far), and I only used half the cake for two mugs. Definitely a great sample for me, Roswell!!!

Preparation
Boiling 2 min, 0 sec
AllanK

Too much of the peel will make it too smoky but you definitely want to put in some peel.

Sil

I’d try it out

VariaTEA

I have some of this and I am too scared to try given the pu’erh

Roswell Strange

@VariaTEA, I think it’s really nice! You should try it. I’ve got another still, and I’ve been really trying to find time to sit down and make it again because it’s one I think I’d want multiple infusions of. @Kittenna, did you ever find time to pick more of this up? I can always buy more and send it out to someone in Toronto like VariaTEA to be split up for people who want to try it. I think it was about $10 for three of those cakes?

Kittenna

We actually did manage to make it to McQuarries! So I got 3 more cakes. I left the rest of the one you shared with my mom, and brought the three whole ones here – one for Sil and two for me (for now). (I also bought their Cappuccino tea, and Bourbon Street Vanilla Rooibos. The latter is for my bf’s mom, and the former was pretty good, but I’ll write a note later.)

Kittenna

Also, AllanK – thanks for the input! I had no idea at all what to do, but I’m glad I did the right thing. I only put a small chunk of peel into each cup; might try a bit more next time, but good to know that “too much” is a possibility.

VariaTEA

So I might sound really dumb for asking but do I use the whole cake for a cup or should I be breaking it up into multiple pieces? Also, don’t worry RS, I shall try it eventually seeing as you were kind enough to send it but first I must build up the nerve to do so.

Kittenna

Not dumb at all! What I would do is peel back the top part of the orange, and scrape/scoop out about your usual amount of tea from the cake inside. Break off a half-thumb-sized piece of the peel, and add it to your infuser. Brew as you would a white (or rinse if you desire, I suppose. I didn’t rinse.)

Kittenna

To be honest, I found it easier to break the cake/peel in half with my hands and scoop from there (it loosened things up a bit. I didn’t want to crush all the leaves!)

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84
6975 tasting notes

Ok, so this was my big “new tea” today.

I bought it last week; and it comes in little mini-cakes. As it happens, these are my first Pu’Erh cakes which is intimidating in and of itself, except more scary still is that these come wrapped in the dried skin of a mandarin orange. I was so out of my depth figuring out how to open this fucker up to get to the tea without totally destroying and ruining the beautiful mandarin orange shell. The original plan was to send one of the cakes to VariaTEA and let her be the guinea pig testing it out, but I got impatient and wanted to try it today.

Anyway; there is a “seal” of sorts on the top so I kinda gently pried that open with one of the little pick things for walnuts and other Christmas type nut things (not a nut cracker; but the thing that helps get the nut out of the shell?). That part went well enough. After that though, uhhh…

Gotta note; this cake smells amazing! Surprisingly fresh and with this really nice sweet orange scent that fills the room in a very comforting way.

Using the little nut pick thing I did my absolute best to gently pick apart some of the leaf to make my cup; it was sorta hard to do with the tough Mandarin shell really limiting the amount of exposed tea and it made a bit of a mess but eventually I “found my groove” and got a good amount of tea loose and in decent shape. From there, I did a quick wash and then steeped my tea!

This is a white Pu’Erh and, to be honest, I’m not very experienced in Pu’Erh (as my horrible technique tonight likely demonstrates) so I’m not entirely sure what significant flavour difference that has or if the technical side of things (aging, storage, whatever else makes Pu’erh Pu’Erh) is really any different. But my observation was that this was much, much lighter and smoother than any Pu’Erh I’ve ever had – and definitely not as earthy or raw as I’ve become accustomed to.

What it was, was very natural with really beautiful and serene notes of sweet hay, mandarin/orange, and honey. While the process of making the cup was messy, this actual result was anything but; very feminine and soft while still full bodied. I’m really happy I decided to push my comfort zone and pick this one up; and I look forward to the journey I’m sure I’ll be taking with it.

Preparation
205 °F / 96 °C 1 min, 30 sec

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