A ripe Puerh tea stuffed into a whole tangerine created a tangy and citrusy orange peel aroma and taste. Dried tangerine is used to fortify the spleen and eliminate dampness and inflammation.
Puerh tea consists of two completely different categories. One is called “Raw Puerh Tea” and another 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 the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in Puerh tea does not only give an unpleasant drinking feeling but also causes health risks. This is why we are carefully selected Puerh from a trusted tea farm.
INGREDIENT: 100% Camellia Sinensis (Tea), Dried tangerine
CAFFEINE LEVEL: High
BREWING DIRECTION: 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 odor and sunlight.