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Yuan Zheng-Green Mandarin Pu'er (青柑普洱)120g Tin

SKU: 900603


MARQUE: Yuanzheng


One Tin 90g
Two Tins 90g*2
Three Tins 90g*3
Livraison gratuite
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How to Brew
Bud & Leaf Black Tea

Selected small green tangerines from Xinhui, Guangdong + 6-year-old mature Pu'er tea in Bulang Mountain, Yunnan, is the perfect combination of the old fragrance of Pu'er tea and the sweetness of citrus, a light sip, the lips and teeth are fragrant. It also has the functions of relieving greasy mouth and clearing intestines! The longer it`s aged, the better the efficacy and the better the taste.

Retail price in China:¥138

Net weight:  120g/Box

Grade: 1 Grade

Type: Reprocessed tea (Ripe Pu‘er + Tangerine Peel)

Picking Standard: 1 bud 2 leaves

Production time: October 15, 2021


Bulang Mountain, Yunnan Province. China

Orange-Jiang Men City, Guangdong Province. China

Dry tea: small and round, dry tea is black and even.

Aroma: Fruity aroma.

Soup:Dark red, clear and translucent.

Taste: Sweet and refreshing, but also a little astringent.

Wet tea: Reddish brown evenly, citrus peel thick.

Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
How to brew?

  1. The whole brew. Poke the lid of the tangerine, put the whole grain together with the lid directly into the cup, brew with 100 ℃ water, and let the substances in the tea dissolve slowly. 1-2 courses of soaking for 15s, 3-10 courses of soaking for 10s, and then soaking for about 30-60s according to the color of tea soup. It can be brewed for more than 20 times, and it is very resistant to foaming.
  2. Crushing and brewing. Break the green mandarin into small pieces, brew with 100 ℃ water, and completely release the flavor of tea in a short time.Brewing quickly, and soak for 5-10s per course.
  3. Drilling and brewing. Use a tea needle to drill a few small holes around and at the bottom of the tangerine, and then pour it into 100 ℃ water. Soak for 10-15s per course, and prolong the soaking time according to the color of tea soup. (No matter which brewing method you choose, the first brew should be poured out, so that tea residues would be washed away, and the tea flavor be awakened)

What is tangerine?

Tangerine is one of the types of citrus tea, which refers to the peel processed by harvesting the fruit when the peel is not colored and physiologically immature. Generally, it is the citrus picked from July to September. The citrus peel during this period is matched with Yunnan Pu‘er tea.The product processed by a specific process is called “Xiaoqinggan”(小青柑).

The "white frost" of tangerine: tangerine Pu'er tea will produce "citrus oil crystals" during the aging process, commonly known as "white frost", because the natural color of the green mandarin fruit has a high content of aromatic oil, and it is exposed to sunlight or low-temperature baking process. "White frost" is a phenomenon unique to high-quality tangerine Pu'er tea, so please drink it with confidence. (The difference between mildew and hoarfrost is that hoarfrost is not easy to wipe off, and will not fall off when wiped by hand.)

Why are Xiaoqinggan better in the sun?

Most of the small green mandarin oranges on the market are dried at high temperature, which is more efficient, lower in cost and less difficult to store. Compared with high-temperature baking, low-temperature baking and solar drying have a longer time and higher cost, but they maintain a certain transition space in the middle and late stages, and the taste is better.

This small green mandarin is made of 6-year-old matured tea from Bulang Mountain, Yunnan, and wrapped in July mandarin from Xinhui, the core producing area of tangerine peel.Sun-dried, it has a sweet taste, rich citrus aroma, and natural taste of sunshine,has natural sunshine taste. Each one is individually packaged, small and exquisite. The charm of small green mandarin lies in the fusion of fruity aroma and tea leaves, blending with each other, sweet and refreshing, and a little astringent.


Chen Pi Ripe Pu‘er Tea

Green Mandarin Pu'er

Green Orange Fruit Black Tea


 Top Grade

 1 Grade

 1 Grade

Tea raw materials

Yunnan Iceland has been aged for ten years

Yunnan Brown Mountain 6-year-old cooked Pu

Yunnan Black Tea

Tangerine peel raw materials

Guangdong Xinhui

Low temperature baking (9 steps)

Guangdong Xinhui

Sun drying

Guangdong Xinhui

Low temperature baking + sun drying


Sweet, plump, moisturizing

Fresh, sweet and refreshing, slightly astringent

Sweet and mellow floral and fruity aroma


Cheap stuff! Jiushai small green mandarin + six-year old tree ripening, super affordable! 平价好物!九晒小青柑+六年古树熟普,超实惠

♬ original sound - zhengshantang
How to Brew

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

Any questions please email at

or check our FAQ: Click Me!

Bud & Leaf Black Tea

Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.

In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.


Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.

Leaf: Contains more tea polysaccharides
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.

Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!

Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea. 
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.

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