What is pu-erh in mandarin and how to brew it. What is pu-erh in mandarin and how to brew it. Is there any benefit in such tea

I am very balanced about various innovations in the tea theme. If there is something new, then I am in no hurry to try. I am more attracted to classic tastes, proven over the years, and even centuries. Dahongpao, Longjing, Tieguanyin are my classics.

But lately, here in China, I have come across “Pu-erh in Mandarin” more and more often. This is a relatively new type of tea, which began to be produced five years ago. Recently I tried Pu-erh in mandarin, and I liked it for its unusualness. (Photos are clickable).

The name "Pu-erh in tangerine" should be taken literally, because this is exactly Pu-erh in tangerine. In the manufacture of this tea, it is taken: unpressed young Shu Puer (15 grams) and a cheerful yellow mandarin (1 piece). Then a hat is cut off from the mandarin. Further, with a special tool, similar to a spoon, only with sharp edges, the pulp is taken out of the mandarin. And Puer is poured into an empty tangerine uniform. From above, it is covered with a hat and sent to the oven for several hours, where it dries and withers.

The result is an amazing product - Pu-erh tea with a pronounced mandarin flavor, with an unusual aftertaste and in an interesting package. All this is very different from the classic Pu-erh that we are used to. And that makes it even more interesting.

The aroma of Puer in mandarin can not be confused with anything. In dry form, you will feel a lot of mandarin and little pu-erh, but their proportions will equalize when you brew this tea. And both will be equal.

You can brew Pu-erh in mandarin either in a gaiwan, or in a teapot made of Yixing clay, or in a glass flask - it doesn’t matter. For one tea leaves you will need half a tangerine.

The main thing - when brewing, do not forget to put a little tangerine itself. To do this, pinch off a small piece of peel (it is important not to overdo it here - the piece should be really small) and put it in a gaiwan or teapot. And only after that pour boiling water.

We do not drink the first brew, but drain it. But all subsequent tea leaves will give you joy. Mandarin, honey, flowers, plums and apples - you will find many shades here.

Pu-erh in mandarin is an unusual, new tea that is becoming more and more popular in China. It is fun to brew and fun to drink. And, unlike many non-classical teas, everything here is only natural. Natural Pu-erh and natural mandarin. No artificial flavors.

This tea comes in packs of 8 in shrink wrap. Why 8? Because 8 is the luckiest number in China. The weight of one package is 150 grams.

Pu-erh in mandarin
To make pu-erh in mandarin, shu pu-erh is used, which is placed in the solar shell of a mandarin. In addition to the beautiful appearance, the drink turns out to be very unusual and tasty.
This type of tea is made during the harvest of tangerines, the manufacturing process is very laborious.

At first, tangerines are slightly dried forcibly, and then naturally. Its top is cut off, the pulp is removed, and undried black pu-erh is poured in its place. Not all tea passes the selection, but only the one whose smell and taste will be in harmony with the rich tangerine.
Tangerines are grown in Xinhui province, and not all of them are selected either. It is believed that due to their sweet and sour taste, the pu-erh flavor lasts longer.
The final stage of drying pu-erh takes place already in the tangerine. At the same time, tea leaves absorb its smell.

The brewing process is no different from other shu pu-erh. For brewing, you can use only tea leaves baked in tangerine or add a little more tangerine skin.
Water is used only purified at a temperature of 95 degrees. The first few times the water must be drained.
Brewing time depends on how strong you want to get the infusion. For those who try this tea for the first time, half a minute will be enough.
The peculiarity of this tea is that it does not contain any flavors. Such a bright aroma gives tangerine.

The benefits of pu-erh in mandarin

This drink is very beneficial for the body because:
1.is a good antioxidant;
2. improves well-being, especially with a hangover;
3. Brings blood pressure back to normal;
4. removes toxins and slags;
5.improves metabolism;
6. normalizes the work of the digestive tract.
However, pu-erh should not be considered as a medicine. It has such an effect only with regular and long-term use.

Hello dear lovers of Chinese tea and people who sympathize with them.

Today I want to talk about one tea that is very popular in China. But now he will also enjoy success in European society - that's another question.

The tea is sold in Chinese Tmall at a store selling old Shengs. The difference between Taobao and Tmall is that only “legal entities” in our understanding can trade on the latter, the number of fakes on Tmall is much less, and the quality of products is usually better.

Today's tea is not typical for Russia. This is Shu Pu-erh in green tangerine.

Previously, I had a chance to try both white tea in citrus, and Shu Puer baked in grapefruit, and Shu Puer Gunting in orange tangerine. I can't say that I liked everything. Today's tea is a continuation of experiments.

Tea isn't cheap. Supplied in a large iron can with a cardboard shell. Additionally packed inside in a plastic bag, and tightly tied. As compensation for the high cost, you can take the included liter teapot made of heat-resistant glass.

There are about 50 balls in a jar, about 3 cm in diameter. Each is packed in cotton paper, with a branded sticker. Inside is a brown-green mandarin, densely packed with tea. Lid included. Weight - about 10 grams.

In China, this tea is called Ganpu. The name is formed, if I correctly understood the Chinese explainer, from two hieroglyphic words. “Gan” is a pure clear taste, and Pu is the initial syllable of the word puer. Something like "Taste of Puer". Tea is incredibly popular in China. There are a lot of filling options - Puer, and White tea, and with the addition of chrysanthemum flowers. Large tangerines, grapefruits, small tangerines, lemons, in general, a large range of citrus fruits can be used as a shell. All this is dried, fried, baked, and even lightly smoked.

Even before unwrapping the tea, it is clear that it has a strong citrus aroma. And in the total mass, a kind of “shock wave” is obtained, which blocks all other flavors for a while.

Although I want to note that a separate ball, which has lain for some time, does not smell so much anymore.

With cooking in China, they don’t bother much. They just throw a whole tangerine with tea inside into the teapot, and start pouring water on it until it is able to give off some kind of taste. Or until their bellies burst.

Something like this I decided to do and I - to brew tea entirely. I take out the kettle, pour it with boiling water a couple of times to steam the tangerine peel, and pour it in for insisting. Freshly boiled water is used.

Even at the washing stage, a very peculiar and specific aroma appears in the air. According to his belonging, my opinions and my friends differ greatly. It reminds me of the scent of geraniums during the period of rapid flowering. Someone smells of kirsa.

After waiting a minute and a half, I drain the first strait. Yes, short brews are clearly not for this tea. For a minute and a half, he did not really gain any color or taste. And only the aroma clogs all the senses.

If you read the reviews about this tea, then for the most part they are puppy-enthusiastic. Everyone praises the taste, but does not write anything about its components. And only occasionally there are perplexed comments, they say, the taste is strange and incomprehensible. You need to get used to it. Yes, indeed, in gastronomic terms, in our opinion, the Chinese are recognized perverts. What is the ballut worth.

Same with this tea. The taste is very unique. Green citrus gives an unusual citrus aroma. It has something of a lime in it. And the same component in taste. In fact, there was an extraction of substances from the peel of citrus. And in it, apart from essential oils, there is nothing tasty.

I fill it a second time, and wait about three minutes. I merge. As they say, "everyone is the same in the arena." Apart from the sugary citrus taste and geranium-like aroma, there is nothing, no taste, no color.

I decide to carefully split the shell. This is not easy to do - it is very strong and thick. I refill the water and...
And the tea inside the tangerine began to “work”. A barely noticeable earthiness of Shu Puer appeared on the palate. But citrus still scores everything, although not as actively. The color becomes darker and richer.

The fourth strait is already getting dark, but the taste is not yet fully gaining. Mandarin is still strongly felt, both in aroma and taste, turning into a sour aftertaste.

Some kind of harmony of tastes appears around the fifth strait. But the flavor range is faded and inexpressive. Of the characteristic notes of Shu Puer, only the earthy taste and aroma can be noted.

You can continue to spill tea for a long time. Thanks to the citrus, it has a high resistance to spills. But a small amount of Shu Pu-erh does not fully reveal its taste.

All in all, I was disappointed with the tea. Especially if you compare the taste with the price of tea.

Later, I tried to brew this tea in the usual manner, breaking the fruit and pouring out the contents. But I can't say that I liked the taste. Perhaps I initially had a prejudiced attitude towards this type of tea. This happened due to the fact that the description indicates that the tea is made from raw materials from the Bohai zone. And I have only one association with this type of tea: Bohai raw materials are often used in the manufacture of fakes and low-grade Pu-erhs.

Indirectly, this confirms the sleeping sheet. The assumption of Gunting Puer inside is shattered with a bang against the harsh reality. Let me remind you that Gong Ting is made from selected buds of tea bushes that grow in the Chinese province of Yunnan. And here it's all mixed up. Branches, small torn leaf. Kidneys? Are they really here? In general, I'm not sure.

In conclusion, I want to say my traditional phrase: “Felt-tip pens are different in taste and color.” If this tea disappointed me, it is not certain that it will have the same effect on you. But given the small sample of my friends and acquaintances, I can add that only one person out of more than a dozen was interested in tea.

I don’t enter into discussions with or without, I answer substantive questions in the comments.