Raw Materials & Craftsmanship
Core Materials: Xinhui Xiaoqinggan (July harvest, 4-5cm diameter) with 1.2% volatile oil + Menghai 3-year aged imperial ripe (15.6% theabrownin). Craft: 9-step process – sun-dried/low-temp dried, hand-filled, 2-year aging. Natural synergy: “White frost” (citrus oil crystals) + tea polyphenols for sweet complexity.
Product Features: 5S Aesthetics of Tangerine Ripe Pu’er
- Form: 4.5cm diameter, 11g/count – 10pcs/tin with tea needle.
- Aroma: Fresh citrus + aged pu’er – 6-hour cold fragrance.
- Color: Dark red clarity (8.2% thearubigins) – amber when stewed.
- Taste: Citrus acidity → glutinous sweetness → 3-second throat honey.。
- Leaves: Green-yellow flexible peel (90% oil retention), brown-red tea leaves (92% even fermentation).
Functions & Benefits: Dual Nourishment of Mandarin Pu’e
- Mandarin Benefits: Limonene+pinene – digestion aid (Compendium of Materia Medica), 65% H. pylori inhibition.
- Benefits: Digestion (volatile oil), lipid-lowering (0.32mg/g statins), throat care (hesperidin).