Imagine savoring a sip of tea, where zesty citrus meets aged earthiness. This isn’t ordinary tea—it’s Xinhui’s Xiao Qing Gan. How does a tiny mandarin from China’s Xinhui region captivate global palates? The answer lies in 700 years of terroir and craftsmanship.
As a National Geographical Indication product, Xinhui citrus is cultivated under strict regulations. Only the alluvial soil at 22°N latitude, subtropical monsoon climate, and “triple-water confluence” terrain create the “golden mandarin.” Xiao Qing Gan’s citrus oil contains high levels of limonene, clinically proven to soothe coughs and reduce phlegm.
Traditional Chenpi blends required tedious manual adjustments. Xinhui tea artisans revolutionized the ritual: a single Xiao Qing Gan perfectly encases aged Pu-erh tea. This “one-mandarin-one-brew” design marries 700-year traditions with modern convenience.
Young Xiao Qing Gan bites like a sour lime. But after five years of aging with Pu-erh, the liquor transforms to amber, citrus notes evolve into a lingering sweetness. The synergy of tea polyphenols and limonene creates a “break-then-heal” flavor philosophy.
The “white frost” is not mold—it’s crystallized citrus oil. Studies show frost density correlates with aging: 15-year Chenpi exhibits 87% frost coverage, earning the nickname “amber of time.”
