Ritual Citrusy

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Aroma: Bergamot, longan, lotus leaf, camphor tree

Flavor: Goji berry, jujube, ginger, basil

Vitality: Smooth mouthfeel, full-bodied, cooling lingering

Mood: Calming, relief, grounding

enjoyment

Legacy

Small Green Mandarin originates from the fusion of aged tangerine peel and Pu-erh tea. As the name suggests, it harmoniously blends two crafts—one from the art of curing tangerine peel and the other from the ancient techniques of crafting Pu-erh tea.

Xinhui tangerine, a fruit with a national geographic indication, grows in the fertile lands of Lingnan's Xinhui region, nourished by three converging rivers. This prized fruit has long been cherished for its medicinal and culinary value. Over 2,000 years ago, its peel was already being used in traditional remedies, and it soon became a royal tribute. Holding a status of “Southern Tangerine, Northern Thorn,” it stands as a symbol of the finest bounty. Similarly, Yunnan Pu-erh tea, renowned for its rich history and deep flavor, is a national treasure in its own right. Favored by literati and royalty alike, Pu-erh graced imperial courts, becoming particularly fashionable during the Yongzheng period.

The aged tangerine peel, known as *chenpi*, is the predecessor of Small Green Mandarin. The practice of boiling tea with tangerine peel dates back as far as the Tang Dynasty, when Lu Yu's *The Classic of Tea* mentioned it. However, the term “chenpi” first appeared in the Song Dynasty’s *Jisheng Prescription*. Historical evidence suggests that as early as the Ming Dynasty, people began experimenting with tea and tangerine peel combinations. Gu Yuanqing of Suzhou recorded in his *Tea Manual*: “Orange tea is made by slicing one pound of orange peel into thin strips, mixing it with five pounds of fine tea, and drying it together…”. Here, the orange peel was used to scent the tea but was not yet aged like *chenpi*. By the Qing Dynasty, Luo Tianchi, a scholar from Xinhui who served as an official in Yunnan, brought Pu-erh tea back to his hometown upon retirement. Once, during a bout of illness, he mistakenly brewed his Pu-erh tea with a tangerine peel infusion. To his surprise, the combination was extraordinary—smooth, with a sweet aftertaste, soothing to the throat and reducing phlegm. Thus, *Mandarin Pu-erh Tea* was born, and soon after, its health benefits became widely known.

Small Green Mandarin evolved from this fusion of Pu-erh and tangerine peel. In the 1990s, it gained popularity among tea lovers in Hong Kong and Macau due to its refreshing aroma and rich taste. Typically harvested from young Xinhui mandarins in July and August, these small fruits are affectionately called "little darlings." One fruit for one brew, the tea is fragrant with fresh citrus notes, and its flavor is sweet and smooth. It’s the perfect match—refreshing on a hot day and soothing for sensitive throats. Small Green Mandarin unites two distant treasures: one born in the lush lands of Guangdong’s Xinhui and the other from the ancient forests of Yunnan, creating a serendipitous meeting of kindred spirits from a thousand miles apart.

Authenticity

The making of Emerald Tangerine is a meticulous, artisanal process that unites aged ripe Pu-erh tea with young green tangerines. Each component is prepared with precision before being brought together in perfect harmony. In this tea, craftsmanship and the quality of tangerine peel often take precedence over the tea base itself.

The most highly regarded origin for the tangerine peel used in Emerald Tangerine tea is Xinhui City in Guangdong province, with quality diminishing the farther one moves from this core region. Traditional Emerald Tangerine tea is made using peel from the Xinhui Citrus Reticulata variety—prized for its rich citrus oils and refined aroma. To meet increasing demand, however, some producers substitute other types of green tangerines, oranges, or kumquats, often resulting in a less nuanced product. The ideal tree age for harvesting Xinhui tangerines is between 5 to 10 years, and the fruit is picked only once a year, between July and September, in limited supply. When stored under proper conditions, authentic Emerald Tangerine reaches peak character after more than three years of aging, though it is generally not recommended to store it for more than twenty.

The tangerine peel in THEORÓ Ritual Citrusy comes from Xinhui City, the most esteemed origin for this prized ingredient. It is made exclusively from Xinhui Citrus Reticulata, harvested from trees around seven years old—considered the ideal age for peak flavor. Collected between the solar terms of Minor Heat and the Beginning of Autumn (July 7th to August 6th), the 2017 vintage has been aged for eight years, allowing its citrusy character to develop depth, warmth, and complexity. The Pu-erh tea at its core originates from Lincang City in Yunnan, crafted from Xiaoduoyi Camellia Sinensis var. Assamica trees aged 295 to 305 years, also from the 2017 vintage.

Craftsmanship - Preparation Phase, Ripped Pu-erh Tea

Craftsmanship - Finalization Phase, Tangerine Peel