Imperial Pu'erh in Red Mandarin

The Lange Tea Factory has been making red mandarin pu'erh since the 1970's, and has a reputation for doing it more rigorously, and to greater results, than anywhere else in the world.

They source chen pi from Tianma, the most prestigious village for producing the mandarins. Fruit for this tea was selected from their oldest trees, with peels that are thick and full-bodied.

The imperial pu'erh ripe that fills the hollowed mandarins is from Menghai, Yunnan. The trees are 70 years old, and as imperial grade, only the tips are selected in making it. The tea was crafted using traditional methods, and sun-dried to finish.

The tea and the orange have been aging together, one densely packed inside the other, for 16 years. This is a remarkably long time compared to most versions of this tea available on the market! At this point the dried orange looks as though it was cast in bronze -- we can still see the perfect dimples on the rind, frozen in time. Aged this long, dried orange peel is considered a medicine and has a lot of depth and complexity in flavour.

Considering its potent health benefits, this tea tastes remarkably gentle. It is very clean and direct, with a weight and softness that feels hydrating. The full essence of the orange peel comes out in second and third infusions: its sweet, oily flavour envelopes the taste of the tea, mimicking the way this tea was aged. The orange peel lifts the earthy taste of the pu'erh, and their flavour is so fused, it's difficult to taste them apart. This tea will be enjoyed by people who aren't usually pu'erh ripe drinkers, as it has been so thoroughly changed.