A delicious high-quality pu-erh leaf has been packed into the rind of a whole Yunnan tangerine, and then allowed to dry in the sun for about a week. The scent and taste of citrus is very present in this mellow, smooth, fermented in tangerine pu-erh. Approximately 35g each. Break up the tangerine and use 1 generous tsp. dried leaf (3-4g) per 6-ounce cup of spring water heated to just below boiling (212°). Add a small piece of the dried tangerine peel to the tea leaves. Pour hot water over leaves and steep 3 minutes, increasing the brewing time with each subsequent infusion until the flavor begins to fade.