Ritual Citrusy

• Water: Spring water or purified water.

• Temperature: Approximately 212°F (100°C).

• Tea-to-Water Ratio: 1 packet of tea per 1/2 cup of water for each infusion.

• Tea Ware: Lidded bowl, small teapot.

• Note: The recommended tea-to-water ratio and tea ware above are for the Gongfu brewing method. However, you can also use a more Western-style vessel, such as a large teapot, French press, or a water bottle with a removable filter. Simply match the water amount to the size of your chosen vessel.

• 1 ~ 12: Steep quickly, for about 5 seconds each.

• > 12 steeps: Adjust steeping time according to personal preference.

• Note: When using a Western-style vessel, adjust the steeping time based on the amount of water. For example, if you’re using a french press that holds 2 cups of water (4 times the volume of 1/2 cup), extend the brewing time for infusions 1-3 to 20 seconds for the Ritual Citrusy.

• Servings: For optimal enjoyment, use each packet for 12 ~ 15 infusions throughout the day.

• Duration: Best enjoyed within 2 day.

• When: If you’re sensitive to caffeine, avoid it 1 hour before bed.

• Frequency: Limit to 1 packet per day.

• Note: When using a Western-style vessel, adjust the number of infusions based on the amount of water. For example, if you’re using a French press that holds 2 cups of water (4 times the volume of 1/2 cup), aim for 3–4 infusions per packet for the best experience.

Oily fare such as braised pork belly, pecking duck, escargots, foie gras and chicharrón perfectly complements this tea. It also pairs elegantly with heavy desserts like mooncake and chocolate lava cake.

The most highly regarded origins for the tangerine peel in Emerald Tangerine tea, is centered on Xinhui City in Guangdong province, and gradually decreasing as you move further away.

The tangerine peel in THEORÓ Ritual Citrusy comes from Xinhui City.

Traditional Emerald Tangerine uses tangerine peel from Xinhui Citrus Reticulata. To meet the high market demand for Emerald Tangerine tea, many merchants resort to using various other types of green tangerine, orange, and kumquat trees.

The tangerine peel in THEORÓ Ritual Citrusy uses tangerine from Xinhui Citrus Reticulata.

The ideal tree ago is between 5 to 10 years old.

The tangerine peel in THEORÓ Ritual Citrusy is harvested from trees that are around 7 years old.

Authentic Xinhui tangerines are harvested only one season a year, during the months of July, August, and September, with limited production.

THEORÓ Ritual Citrusy is harvest between Minor Heat to Beginning of Autumn solar term, July 7th - August 6th.

THEORÓ Ritual Citrusy is from the year 2017, with 7 years of vintage.

Cleaning the small green tangerine involves not only removing dust and impurities but also sorting them by size to ensure a uniform appearance and high quality.

First, a hole is made, then the top is cut, creating a “lid” by removing the stem along with a portion of the fruit.

This is the most challenging and crucial step in the process. Currently, machine-assisted extraction is rare, so it must be done by hand. During this stage, care must be taken to ensure that no fruit remnants are left inside, preserving the aesthetic, hygiene, and integrity of the mandarin. Afterward, the fruit is washed again to remove any juice or pulp residue, maintaining the purity of the peel.

The tangerines are spread out to dry, allowing excess moisture to evaporate and ensuring they remain dry for tea filling.

The selected Pu-erh tea, sourced from the prestigious Menghai region of Yunnan, is carefully packed into the mandarin peels. This choice of high-quality tea and fresh dried skin creates a harmonious aging process, enhancing the flavor and drinking experience. After filling, the cut tops are replaced.

This step serves two purposes: to sterilize and remove any astringency from the mandarin peel, transforming some of the bitter compounds into a sweet, fragrant aroma.

The mandarin fruits undergo natural sun-drying for over five days, which evaporates most of the moisture while preserving the glycerin content. This semi-sun-drying technique protects the essential oils in the peel. As they bask in the sun, the fruity aroma of the mandarin melds beautifully with the rich scent of the Pu-erh tea, resulting in a delightful fragrance and a refined, flavorful taste.

Subsequently, a low-temperature roasting is performed to ensure any remaining moisture is removed. These two processes preserve the original essence of the mandarin aroma, preventing any frost from forming on the peel. This allows the mandarins to breathe in the sunlight, aging gracefully year after year, culminating in the most authentic flavor of Emerald Tangerine.