Seville Orange Pu-erh

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Dried tangerine peel is used widely in Chinese cooking, and now made familiar by restaurants featuring Orange Chicken. Dried tangerine, orange, and lemon peels are also packaged as a snack – a quite salty one. Pu-erh in tangerine peels, once a novelty, has become widespread and inspired this new blend. The aromatic oil from citrus adds a welcoming note to Pu-erh. The familiar earthy notes are still present and orange-y notes complement the cooked Pu-erh well. Use 1 rounded teaspoon (3g) dry leaf per 6 ounces of spring water heated to boiling, steeping for 3 minutes.
  • Model: P-SOP-1

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This product was added to our catalog on Tuesday 18 September, 2018.