Brewing
One pot,
three infusions.
Citrus pu'er is forgiving. A little peel goes a long way — start light, then adjust to your taste.
Teapot method
The classic way.
- Warm the pot. Rinse a clay or glass teapot with boiling water.
- Break and brew. Break off 5–8 g of tea with a little peel. Pour 95°C water, steep 20–30 seconds.
- Pour and repeat. One serving gives 3–5 good infusions — the citrus opens first, the pu'er follows.
Sachets: one 5 g sachet per 200 ml, steep 2–3 minutes. No teapot needed.
Raw or ripe — which first?
Raw (sheng) is bright, brisk and citrus-forward — best in the morning, best young or lightly aged. Ripe (shou) is smooth, earthy and sweet — best in the evening, best with age. If you cannot decide, start with the Yuyue Cha Duo ($12): one raw Xiaoqinggan, one ripe, side by side.
Water matters: soft, low-mineral water lets the citrus speak. Hard water dulls it. If your tap water is hard, use filtered water.
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