A small green tangerine, hollowed out, packed with ripe Yunnan pu'er, then dried slowly until the two of them have properly got to know each other.
The fruit comes from Xinhui in Guangdong, which is the place for citrus peel in China. Picked young, so the peel is sharper and a bit more medicinal than the mature orange peel you find in other blends, and that edge is exactly what stops the pu'er going heavy.
Brew it and you get a deep amber cup, earthy and smooth underneath, with a clean citrus lift running all the way through. If you've tried pu'er before and found it too much, start here. It's the easiest way into the category I know.
You brew the whole thing, peel and tea together. The peel isn't packaging.
It also ages well. The citrus settles down and folds into the tea over a few years.
Brewing
One whole fruit per session, or break a piece off for something smaller
