2024 Xiao Qing Gan Gift Box

What is Xiao Qing Gan?

Xiao Qing Gan is the young, unripe fruit of the red mandarin (Da Hong Gan). Compared to mature mandarins, the young green fruit contains significantly higher levels of volatile oils (limonene) and fruit acids (citric acid). This gives the tea a vivid, slightly tart citrus character with a crisp, sweet aftertaste.

The thick, firm skin of the young mandarin makes it challenging to work with — but it is precisely this quality that holds the essential oils responsible for the tea's remarkable aroma and throat-soothing properties.

Craftsmanship

In late June 2024, the first batch of green mandarins was hand-harvested from our own garden. Each fruit was carefully washed, the pulp removed by hand while keeping the peel intact, then sun-dried before being filled with ripe Pu'er tea. The opening was sealed with the fruit's own lid, restoring it to a complete "tea fruit." Finally, the pieces underwent a half-sun, low-temperature slow baking process and were aged in dry storage — with no coloring or additives of any kind.

These first-harvest mandarins are small but packed with volatile oils, yielding an exceptionally fragrant tea with no bitter base. The filling is 2015 Bulang Mountain ancient tree first-spring ripe Pu'er — fine, tender leaves with golden buds and a glossy, dark appearance. The brewed liquor is clear and bright, sweet and smooth with a delicate lotus fragrance.

Tasting Notes

Fresh, vibrant citrus fragrance merges with the mellow depth of ripe Pu'er. The liquor is orange-red and translucent, with a fine, delicate texture. Each infusion brings fruit-forward aroma and a smooth, sweet finish — lively yet grounding, suitable for all ages.

The "White Frost" — Citrus Oil Crystals

After aging, a white frost may appear on the surface of the mandarin. This is not mold — it is known as "citrus oil crystal" (Gan You Jing), similar to the white bloom on dried persimmons. It forms under specific conditions:

Only young green mandarins develop this frost, as they contain the highest concentration of citrus oil. The high-temperature baking process causes the oils to crystallize on the surface. Mandarins from core production areas with more oil glands produce more frost. In Xinhui, products with abundant white frost are especially prized.