Pu’er aged inside a small dried mandarin — expect lively citrus rind, tangy mandarin oil, and an earthy tea backbone that rounds the profile. The cup mixes bright citrus top notes with warm, slightly fermented depth, producing a complex, balanced brew well suited for both hot and cold preparations. Brew the peel whole or break it up — either way, short infusions, gongfu style.
In Chinese this is written 小青柑 and pronounced xiǎo qīng gān.
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