1. Definition
Xiaoqinggan Pu’er Tea, often abbreviated as “Xiaoqinggan”, falls under the category of “Ganpu Tea” in reprocessed teas.
Its core definition is: a tea product made by using unripe fruits ( “Xiaoqinggan”) of the tea branch mandarin harvested in a specific period from Xinhui District, Guangdong Province as containers, removing the pulp, filling them with Yunnan ripe Pu’er tea, and then going through a series of drying processes (such as sun-drying, semi-sun-drying, roasting, etc.).
In simple terms, it is a perfect combination of “Xinhui Xiaoqinggan peel” and “Yunnan ripe Pu’er tea”.
2. Development
It has been nearly a decade since Xiaoqinggan, as a “hit product”, swept the national tea market. The reasons for its popularity can be summarized as follows:
- Precise market positioning: It targets young white-collar workers and the new generation of tea drinkers. Its small and cute appearance and the convenient brewing method of one piece at a time perfectly adapt to the modern fast-paced office tea-drinking scenario.
- Unique taste and flavor: Different from the sweet and mellow taste of traditional Dahonggan (ripe mandarin), Xiaoqinggan has a sharp and fresh citrus aroma, with a slight sour taste and a refreshing feeling. It can effectively neutralize the possible “heap taste” in ripe Pu’er tea, bringing a refreshing tea-drinking experience.
- Successful marketing and promotion: Tea manufacturers and local governments have vigorously promoted the “homology of medicine and food” value of Xinhui tangerine peel. They combined its effects of “regulating Qi and invigorating the spleen, drying dampness and resolving phlegm” with the “warming the stomach and reducing fat” effects of Pu’er tea, endowing Xiaoqinggan with rich health connotations.
- Promotion by social media: Its novel brewing method and cute appearance are easy to spread on social media, forming a consumption trend.
3. Core Elements
Mandarin: Tea Branch Mandarin from Core Production Area of Xinhui
- Harvest standard: Usually harvested in July-August when the fruits are unripe, with green peels and a diameter of about 50-60mm. At this time, the peel is rich in volatile oil (bringing a strong fruity aroma), citric acid (bringing a refreshing taste) and phenols.
- Geographical indication: Only those made from tea branch mandarin produced in Xinhui District, Guangdong Province are authentic Xiaoqinggan. Xinhui tangerine peel is a national geographical indication product. The “oil chambers” (volatile oil sacs) in its peel are full and dense, with the highest aroma and medicinal value.
Tea: Yunnan Ripe Pu’er Tea
- Generally, loose ripe Pu’er tea of imperial grade or premium grade and above is selected. Because the internal space of Xiaoqinggan is limited, tender buds or small-grain loose tea are easier to fill evenly and can release the tea flavor quickly.
- The ripe tea undergoes pile fermentation, making its tea nature mild. Combined with the mellow taste of Xiaoqinggan, the taste is harmonious and has little irritation to the intestines and stomach.
Process: The Key Lies in Drying
- Pure sun-drying: Dried naturally by sunlight. It takes the longest time and is greatly affected by the weather. The finished product has a mellow taste, high sweetness and a “taste of sunshine”, but it has high cost and high risk.
- Low-temperature roasting: Slow roasting at a constant temperature with drying equipment. It has high efficiency, stable quality and clean hygiene. The mandarin aroma is strong, but it lacks the softness of sun-drying.
- Semi-sun-drying: First sun-dried for a period of time, then dried at low temperature. It is the current mainstream high-quality process, which combines the taste of sun-drying with the efficiency and safety of roasting.
4. Quality Characteristics
Appearance: Round and plump, with dark green and shiny mandarin peel, and obvious white frost (“mandarin oil crystal”, a precipitate of peel oil, a sign of good quality).
Aroma: It has both the fresh and sharp fruity aroma of Xinhui mandarin and the mellow glutinous aroma of ripe Pu’er tea. The two blend together, with rich layers.
Taste: The tea soup is reddish, thick and transparent. It tastes mellow, smooth, sweet and refreshing. The sweet and slightly sour taste of the mandarin peel interacts with the mellow and sweet taste of the ripe tea, resulting in a harmonious taste and a long aftertaste.
Infusion resistance: Excellent. One piece can be brewed more than ten times, and even boiled for drinking at the end.
5. Brewing Methods
- Whole-piece brewing method (most common): Take one Xiaoqinggan, tear off the packaging paper, put it into a covered bowl or pot, and slowly pour in 100℃ boiling water. The first brew is “tea moistening”, which is quickly poured out and not drunk. From the second brew, drink normally, and adjust the soup-discharging time according to taste.
- Broken peel brewing method: Gently squeeze the whole Xiaoqinggan in the palm to crack it (a certain gap is enough), then brew the whole piece. This can make the tea seep out faster and the taste release more balanced.
- Drilling brewing method: Use a tea needle to drill some holes around the Xiaoqinggan, then brew the whole piece. This method can also effectively adjust the concentration of the tea soup.
- Lid-lifting brewing method: Directly lift the lid of the Xiaoqinggan and brew it together with the lid body in the pot. This method is the most direct and the taste comes out the fastest.