EN
White tea with tangerine peel, or Chen Pi Bai Cha (陳皮白茶), is an unusual tea in which the tenderness of white tea meets a bright citrus note. Chen Pi is dried and aged tangerine peel, valued in China both in the kitchen and in the tea tradition. Combined with white tea, it adds spice, freshness and a dried-fruit aroma to the drink.
This tea from 2015 was aged for about nine years: time softened the citrus tartness, made the flavor deeper and added honey sweetness and woody undertones. It comes in a convenient 5 g portion format.
Characteristics
- Type: white tea with tangerine peel (Chen Pi)
- Country: China
- Year: 2015, aged tea
- Form: portion cake ("little square"), 5 g
- Flavor: lightly sweet, citrus and honey, with woody undertones
Aroma and Taste
Dry leaf: a rich aroma of dried fruit, citrus and light spices.
Liquor: amber and warm; the taste has the sweetness of white tea, citrus freshness, honey and woody notes from aging.
Aftertaste: soft, citrusy-sweet and warming.
Why You'll Love It
This tea suits cold evenings and tastings of aged teas. It warms and pairs well with light desserts, dried fruit and nuts. The portion packaging is convenient for a gift or a trip: one cake is meant for one brew.
How to Brew
- Gongfu brewing (short infusions): 5 g per 100–120 ml gaiwan, water at 85–90 °C, first infusion 15–20 s, then add 5–10 s each time.
- Western-style brewing (teapot): 5 g per 200 ml, water at 85–90 °C, 3–5 min. A glass teapot or gaiwan is best.
Storage
Store in tightly closed packaging in a cool, dry place, away from light and strong odors.
