Puerh Tangerine

A ripe Puerh tea stuffed into a whole tangerine produced a tangy, citrusy orange-peel aroma and taste. Dried tangerine is used to fortify the spleen and eliminate dampness and inflammation.

Puerh tea comprises two distinct categories. One is called “Raw Puerh Tea,” and the other is “Ripe Puerh Tea.” To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw Puerh tea. As for ripe Puerh, it is fully fermented by mold rather than aged in storage. Normally, people dislike Puerh because of its moldy flavor, which is caused by poor tea quality. The earthy flavor in Puerh tea not only makes it unpleasant to drink but also poses health risks. This is why we carefully select Puerh from a trusted tea farm.

INGREDIENT: 100% Camellia Sinensis (Tea), Dried tangerine

CAFFEINE LEVEL: High

BREWING DIRECTIONS: No need to peel a tangerine. Open the top of the tangerine and pour boiling water onto it. Let it steep for 1-2 minutes. Multiple infused.

ORIGIN: Puerh region, China

GOOD TO KNOW: Keep away from strong odors and sunlight.