This is high quality Gong Ting ripe pu-erh tea that was cured in the skin of a sweet and fragrant King Orange. These petite, greenish oranges grown in Yunnan are originally native to Vietnam where they are known as Cam sành.  The rind is stuffed with wet leaves while fresh and the two are slowly dried together and then aged. The tea soaks up the essence of the orange peel creating an aromatic cup with predictable but subtle citrus notes. Crunch up the rind and add it with the leaves if you want more citrus flavor. 

Please note: the citrus oil can dry on the tangerine peel as a white film. This is not mold. Though the aged peels look a little strange, don't let it dissuade from trying this amazing cup.

Each orange is approximately 9 grams.

Water: 203°F | Leaves: 4 grams per 12 oz  | Infusion Time: 3-4 minutes

Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water 
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!