There are too many types of Citrus Pu'er tea, and it's often hard to distinguish between Citrus Pu'er, Tangerine Pu'er, and Aged Pu'er? What to do? Don't worry, the following key terms will help you understand Citrus Pu'er tea...

Chenpi Pu'er

Combining ripe Pu'er with dried tangerine peel is called Chenpi Pu'er. The best tangerine peel comes from Guangdong, historically known as "Guang Chenpi," with Xinhui County in Guangdong producing the highest quality, also called "Xinhui Chenpi."

Citrus Pu'er

Made from natural citrus peel and Pu'er tea, it combines the fresh fruity aroma of Xinhui citrus with the rich, mellow taste of Yunnan ripe Pu'er.

Tangerine Pu'er

This is made from tangerine peel and Pu'er through a special process.

Tangerine peel is thin, with easy separation between peel and flesh, and between segments. The oil sacs are small, and after drying, it lacks medicinal value and aged fragrance when brewed.

Citrus peel is thicker than tangerine peel, with larger and visible oil sacs. After drying, the flavonoids increase, giving a sweet taste and lingering aftertaste when brewed.

Tea Branch Citrus

Also known as Xinhui Guang Chen Citrus or Chenpi Citrus, its scientific name is Citrus reticulata 'Chachi.' It is a famous local product of Xinhui District, Jiangmen City, Guangdong Province. Xinhui citrus was popular nationwide during the Ming and Qing dynasties and was listed as a "tribute" to the imperial court. Historically, it included varieties like Big Oil, Small Oil, Big Stem, and High Stem. Over time, farmers selected the best varieties from the Big Red Citrus, which is now known as Xinhui Citrus. Currently, Xinhui Tea Branch Citrus is divided into Grafted Citrus and Budded Citrus based on cultivation methods.

Small Green Citrus

Harvested earlier than green citrus, while still in the young fruit stage. Small green citrus has higher essential oil content than big red citrus, with a strong citrus flavor, bitter and aromatic taste, and thick, hard peel, making processing more challenging.

Compared to big red citrus, the main difference in composition is that small green citrus has higher volatile oils (limonene) and fruit acids (citric acid).

Second Red Citrus

Harvested between Cold Dew and Light Snow in the lunar calendar (around November), the peel is between green and ripe, with a brown-green color tinged with red. The peel is slightly thick and hard, with large oil sacs, offering a bitter and slightly sweet taste.

Big Red Citrus

Big red citrus refers to the mature citrus peel harvested between Light Snow and Minor Cold (around December). The peel is bright red to deep red, turning brown-red to brown-black when dried. It is soft, thick, warm in nature, sweet, and aromatic but not suitable for long storage.

High in sugar content, big red citrus peel makes a sweeter and smoother Citrus Pu'er tea, with less irritation to the stomach.

When choosing Citrus Pu'er tea, tea lovers can select different types based on their preferences and needs, such as varying effects and flavors. For those who prefer milder stimulation and a sweeter taste, red citrus is recommended. For those who enjoy a pungent and refreshing flavor, green citrus is a better choice.