3 pieces for $10 , each piece  is 9g

Our Tianma Xiaoqinggan flows from an especially bright and fragrant tangerine starting point to a balanced sweet and rounded tea/fruit midpoint then goes many infusions into a smooth, mellow and rounded ripe Puer finish.

Tea & Processing

The ripe Puer base has been aged for five years and contains a generous proportion of golden buds. It is paired with young tangerines from Tianma, one of Xinhui’s core growing areas.

A semi-sun-dried process preserves the lively natural citrus aroma while also allowing the tea and peel to continue developing over the years.

The Tangerines

Xinhui Tianma tangerines are prized for their firm, fragrant peel and large, clearly visible oil chambers. After drying and aging into chenpi, the peel develops greater aromatic depth and is traditionally valued both as a food ingredient and in Chinese herbal practice.

When paired with aged ripe Puer golden buds, it creates Xiaoqinggan—a beautifully balanced combination of fresh citrus and smooth, mellow tea.

Tasting Profile

The dry tangerine peel is dark green and firm, with dense oil chambers resembling a “starry sky.” Opening the container releases a bright, refreshing citrus fragrance.

Once brewed, the liquor is clear and glossy, ranging from orange-red to reddish amber. The first sip carries a lively touch of citrus spice and gentle acidity, followed quickly by the sweetness, richness, and smooth texture of ripe Puer.

Neither the citrus nor the tea dominates though. Instead, both gradually blend together, creating a fresh yet full-bodied cup with a pleasant sweetness in the throat and a long, lingering finish. With repeated infusions, the citrus becomes softer while the character of the Puer slowly comes forward.

The tangerine peel remains resilient after brewing, while the ripe Pu-erh leaves inside are dark, glossy, and largely intact.

5 年陈熟普，半生晒品香气自然灵动、有转化潜力；核心产区（新会天马）青柑配优质熟普（金芽丰富），方能达成“黄金配比”

青硬皮、油室密布（“满天星”）、柑香馥郁清新，汤色红亮，入口辛香微酸后转甜润，普洱醇厚与柑果鲜爽协调平衡，耐泡且回味悠长。打开瞬间果香扑鼻且持久浓郁纯正柑皮香，热嗅兼具清新果香与熟普陈香，层次分明。

优质小青柑柑香与茶味互不压盖，清新中带醇厚；汤色橙红至红亮，通透有光泽；随冲泡次数增加，柑香渐弱、茶韵渐显。入口先感青柑辛香微酸，随即转为普洱甜醇顺滑，两者融合度高；喉韵甘润，耐泡度佳。泡开后柑皮韧性足、不易烂，内附熟普条索完整、色泽乌亮

新会天马柑的果皮较厚，约为2㎜左右。油包粒较大并且清晰可见。晒干或晾干制成陈皮后，黄酮类物质增加，具有很高的食用和药用价值。做成的柑普茶，冲泡后茶汤香甜回甘。以新会柑和云南普洱熟茶制成的柑普茶功效很多，有降脂减压、美容养颜抗衰老、健脾养胃、预防动脉硬化、化痰止咳、清热祛湿等作用。