Dried Citrus Peel and Pu'er

240g per box (24 pieces)  $97.5 per box
A harmonious combination of two essences, rich and fragrant 

Key Features
High-quality Processing: Selecting 6-year-old mature Pu'er from the Icelandic court, combined with authentic new wu yu citrus peel. The tea buds are tender, the fermentation is harmonious, maintaining classic quality and being highly durable for brewing.
Traditional Techniques: Utilizing traditional "semi-drying" techniques or low-temperature roasting to ensure the integrity of the citrus oil cells is preserved, allowing the tea flavor to fully permeate, achieving a perfect balance between citrus fragrance and tea taste. 

Flavor Tasting
Aroma: The dry tea emits a fresh, sweet aroma of citrus fruits and a stable, aged aroma; after pouring water, the glutinous aroma, jujube aroma, and the unique citrus fragrance of the ripe Pu'er tea blend together, creating a rich and full aroma.
Tea Color: The tea soup is a deep, rich, and bright amber color to wine red, clear and transparent, like flowing light agate.
Taste: Upon entering the mouth, it is smooth and mellow, with the refreshing, slightly pungent aroma of the citrus peel and the sweet, glutinous and smoothness of the ripe Pu'er tea. The taste is sweet and full, with a rapid and long-lasting aftertaste, leaving a coolness of citrus fruits and the aged aroma of the tea in the throat.
Leaf Base: The citrus peel has a soft texture and a brownish-red, shiny color; the tea leaves are in good shape, dark brown in color, and full of vitality. 

Brewing suggestions:
Brew with 100℃ boiling water to fully release the citrus fragrance and flavor. Rinse the tea leaves quickly 1-2 times to awaken them. For the first 5 infusions, brew immediately after pouring. Each subsequent infusion can be prolonged by 5-10 seconds. You can also brew in a pot for a smoother and sweeter tea infusion. 

Rare Attributes
The core value depends on the authenticity of the new Wencheng orange peel and the aging years of Pu'er aged tea. The supply of high-quality raw materials is limited. As the storage time increases, the integration between the orange peel and the tea becomes more profound, and the flavor becomes more mellow and smooth, possessing both drinking and collection value. The high-quality big red orange is only harvested and produced in a specific autumn and winter each year, and the production volume is restricted by natural conditions.