Tianma Da Hong Gan Ripe Pu-erh — 10-Year Dry-Stored Citrus Tea
Worldwide shipping for just $9.5 on every order. Shipping Policy
14-Day Money-Back Guarantee
Need help? Contact us
Worldwide shipping for just $9.5 on every order. Shipping Policy
14-Day Money-Back Guarantee
Need help? Contact us
-
A decade of dry-storage alchemy — where Xinhui's finest tangerine rind and Menghai's richest ripe pu-erh fuse into a single orb of liquid warmth, sweetness, and traditional medicinal depth that only time can create.
This is not just a cup of tea. It is the result of over a decade of patient transformation — mature Xinhui tangerine rind slowly becoming one of China's most prized medicinal herbs, wrapped around richly fermented Menghai ripe pu-erh, the two aging together in the clean, cool dry-storage environment of Xi'an. The result is a tea that is at once warming, deeply sweet, herbally complex, and impossibly smooth.
What Makes It Unique
- The Rind IS the Ingredient: Unlike young citrus pu-erh products, this aged Da Hong Gan uses peel that has already begun its transformation into genuine Chenpi (陈皮 / Chén Pí) — China's premier traditional medicinal herb, not merely a flavor wrapper.
- Fully Ripe, Not Just Orange: Da Hong Gan is harvested at winter solstice when sugars, flavonoids, and essential oils peak. The result is a sweeter, thicker, more medicinal profile that young green-skin xiao qing gan (小青柑) simply cannot replicate.
- Dry Storage = Clean Aging, Zero Compromise: Over 10 years in Xi'an's low-humidity, temperature-stable environment means zero musty or "wet storage" off-notes — only pure, clean evolution of flavor and aroma.
- Three Vintage Variants, One Concept: With 2015 Da Hong, 2016 Er Hong, and 2015 Da Hong releases, this collection offers a rare tasting journey through how harvest timing and ripeness stage shape the final cup — a connoisseur's choice.
-
Continues to Age in Your Hands: Properly stored at home, this tea will keep developing. The medicinal woody and honey notes will deepen further, making every purchase also an investment in future enjoyment.
The Story Behind This Tea
Most people encounter citrus pu-erh in the form of xiao qing gan — the small, bright-green tangerine balls that have become popular across the world for their fresh, citrusy, slightly sharp character. But the Tianma Da Hong Gan is a fundamentally different product, built on a different philosophy: patience.
The tangerines used in this collection were harvested not in August when the skins are still young and green, but at or near the winter solstice — November and December — when the fruit has spent the entire growing season concentrating sugars, flavonoids, and aromatic essential oils into a thick, fully-ripened skin. The growers in Xinhui, a small county in Guangdong Province that has produced China's most celebrated dried citrus peel for centuries, understand that the land here is unusual. The confluence of the Xi River and the South China Sea creates a microclimate and a mineral-rich soil composition that cannot be replicated elsewhere. An ordinary orange peel left to dry will eventually lose its fragrance and go stale. A Xinhui Da Hong Gan peel, handled with the right technique and allowed time, does something else entirely: it transforms. Volatile acids and harsh green notes fade. Flavonoids polymerize. The essential oil profile deepens and mellows. The peel becomes Chenpi — the aged dried tangerine peel that has been listed in Chinese pharmacopoeia for over 700 years, valued for its digestive, warming, and respiratory benefits.
Inside each orb sits Menghai ripe pu-erh tea. Menghai, in the southern reaches of Yunnan Province, is considered the heartland of high-quality ripe pu-erh production. The wet-pile fermentation process (渥堆 / Wò Duī) used here involves carefully controlled microbial activity that converts the raw leaf into something dark, earthy, and smooth, with the fibrous bitterness of green tea replaced by deep, mellow notes of dark earth, dates, and dried fruits. Menghai-sourced ripe pu-erh is widely regarded as the regional benchmark for this style.
After filling — in 2015 and 2016 — these tea balls were not simply put on a shelf. They were transported to Xi'an in northern China, where the dry continental climate provides near-ideal conditions for slow, clean aging: low ambient humidity, minimal temperature swings, and fresh, clean air. There are no musty notes, no "wet storage" character, no fermentation artifacts in this tea. What you are drinking is the direct result of natural time, under the best possible storage conditions.
This collection offers three distinct variants. The 2015 Da Hong release uses peel harvested at peak winter ripeness — the fullest sweetness and highest essential oil concentration. The 2016 Er Hong release uses peel harvested slightly earlier, during the "turning red" stage between autumn and winter, retaining a subtle and appealing tension between citrus brightness and warm sweetness. Each variant tells a slightly different story of the same ingredient, at a slightly different moment of its life.
These are teas that are already aged, already transformed, and already rewarding — but they are also teas that will continue to evolve in your care.
Ready to Start Your Da Hong Gan Ripe Pu-erh Journey?
- You are choosing a tea with verifiable provenance: Xinhui tangerine peel — China's undisputed premier Chenpi-producing region — meets Menghai ripe pu-erh — the recognized benchmark for post-fermented ripe tea — in a single product that has been aging cleanly for over a decade.
- You are choosing a product with no compromise on storage: Every unit in this collection has been dry-stored in Xi'an, under conditions that guarantee a clean, pure, natural evolution of flavor with zero off-notes.
- You are choosing to age with the tea: Whether you open it this week or store it for another five years, the slow deepening of its honey, wood, and herbal character means your investment grows richer over time.
Order today and experience what ten years of patience tastes like — a warming, sweet, deeply herbal cup that reflects the best of two of China's most celebrated tea traditions. Limited vintage stock. Available in single-orb tasting units, 5-piece, 10-piece, and 30-piece sets.
⚠️ IMPORTANT NOTE ON WEIGHTS & NATURAL VARIATIONS: Because Chachi mandarin oranges are 100% natural, hand-crafted agricultural products, each individual tea orb naturally varies in size, shape, and skin thickness. For your general reference, our Er Hong Gan (Variant A) typically ranges between 20g and 30g per piece, while our matured Da Hong Gan (Variants B and C) ranges between 30g and 45g per piece. Please note that these figures are for reference only, and actual pieces may occasionally fall slightly outside these estimated ranges. We sell these premium items by the piece rather than by fixed weight to preserve the absolute integrity of each whole hand-stuffed fruit shell.
A decade of dry-storage alchemy — where Xinhui's finest tangerine rind and Menghai's richest ripe pu-erh fuse into a single orb of liquid warmth, sweetness, and traditional medicinal depth that only time can create.
This is not just a cup of tea. It is the result of over a decade of patient transformation — mature Xinhui tangerine rind slowly becoming one of China's most prized medicinal herbs, wrapped around richly fermented Menghai ripe pu-erh, the two aging together in the clean, cool dry-storage environment of Xi'an. The result is a tea that is at once warming, deeply sweet, herbally complex, and impossibly smooth.
What Makes It Unique
- The Rind IS the Ingredient: Unlike young citrus pu-erh products, this aged Da Hong Gan uses peel that has already begun its transformation into genuine Chenpi (陈皮 / Chén Pí) — China's premier traditional medicinal herb, not merely a flavor wrapper.
- Fully Ripe, Not Just Orange: Da Hong Gan is harvested at winter solstice when sugars, flavonoids, and essential oils peak. The result is a sweeter, thicker, more medicinal profile that young green-skin xiao qing gan (小青柑) simply cannot replicate.
- Dry Storage = Clean Aging, Zero Compromise: Over 10 years in Xi'an's low-humidity, temperature-stable environment means zero musty or "wet storage" off-notes — only pure, clean evolution of flavor and aroma.
- Three Vintage Variants, One Concept: With 2015 Da Hong, 2016 Er Hong, and 2015 Da Hong releases, this collection offers a rare tasting journey through how harvest timing and ripeness stage shape the final cup — a connoisseur's choice.
-
Continues to Age in Your Hands: Properly stored at home, this tea will keep developing. The medicinal woody and honey notes will deepen further, making every purchase also an investment in future enjoyment.
The Story Behind This Tea
Most people encounter citrus pu-erh in the form of xiao qing gan — the small, bright-green tangerine balls that have become popular across the world for their fresh, citrusy, slightly sharp character. But the Tianma Da Hong Gan is a fundamentally different product, built on a different philosophy: patience.
The tangerines used in this collection were harvested not in August when the skins are still young and green, but at or near the winter solstice — November and December — when the fruit has spent the entire growing season concentrating sugars, flavonoids, and aromatic essential oils into a thick, fully-ripened skin. The growers in Xinhui, a small county in Guangdong Province that has produced China's most celebrated dried citrus peel for centuries, understand that the land here is unusual. The confluence of the Xi River and the South China Sea creates a microclimate and a mineral-rich soil composition that cannot be replicated elsewhere. An ordinary orange peel left to dry will eventually lose its fragrance and go stale. A Xinhui Da Hong Gan peel, handled with the right technique and allowed time, does something else entirely: it transforms. Volatile acids and harsh green notes fade. Flavonoids polymerize. The essential oil profile deepens and mellows. The peel becomes Chenpi — the aged dried tangerine peel that has been listed in Chinese pharmacopoeia for over 700 years, valued for its digestive, warming, and respiratory benefits.
Inside each orb sits Menghai ripe pu-erh tea. Menghai, in the southern reaches of Yunnan Province, is considered the heartland of high-quality ripe pu-erh production. The wet-pile fermentation process (渥堆 / Wò Duī) used here involves carefully controlled microbial activity that converts the raw leaf into something dark, earthy, and smooth, with the fibrous bitterness of green tea replaced by deep, mellow notes of dark earth, dates, and dried fruits. Menghai-sourced ripe pu-erh is widely regarded as the regional benchmark for this style.
After filling — in 2015 and 2016 — these tea balls were not simply put on a shelf. They were transported to Xi'an in northern China, where the dry continental climate provides near-ideal conditions for slow, clean aging: low ambient humidity, minimal temperature swings, and fresh, clean air. There are no musty notes, no "wet storage" character, no fermentation artifacts in this tea. What you are drinking is the direct result of natural time, under the best possible storage conditions.
This collection offers three distinct variants. The 2015 Da Hong release uses peel harvested at peak winter ripeness — the fullest sweetness and highest essential oil concentration. The 2016 Er Hong release uses peel harvested slightly earlier, during the "turning red" stage between autumn and winter, retaining a subtle and appealing tension between citrus brightness and warm sweetness. Each variant tells a slightly different story of the same ingredient, at a slightly different moment of its life.
These are teas that are already aged, already transformed, and already rewarding — but they are also teas that will continue to evolve in your care.
Ready to Start Your Da Hong Gan Ripe Pu-erh Journey?
- You are choosing a tea with verifiable provenance: Xinhui tangerine peel — China's undisputed premier Chenpi-producing region — meets Menghai ripe pu-erh — the recognized benchmark for post-fermented ripe tea — in a single product that has been aging cleanly for over a decade.
- You are choosing a product with no compromise on storage: Every unit in this collection has been dry-stored in Xi'an, under conditions that guarantee a clean, pure, natural evolution of flavor with zero off-notes.
- You are choosing to age with the tea: Whether you open it this week or store it for another five years, the slow deepening of its honey, wood, and herbal character means your investment grows richer over time.
Order today and experience what ten years of patience tastes like — a warming, sweet, deeply herbal cup that reflects the best of two of China's most celebrated tea traditions. Limited vintage stock. Available in single-orb tasting units, 5-piece, 10-piece, and 30-piece sets.
⚠️ IMPORTANT NOTE ON WEIGHTS & NATURAL VARIATIONS: Because Chachi mandarin oranges are 100% natural, hand-crafted agricultural products, each individual tea orb naturally varies in size, shape, and skin thickness. For your general reference, our Er Hong Gan (Variant A) typically ranges between 20g and 30g per piece, while our matured Da Hong Gan (Variants B and C) ranges between 30g and 45g per piece. Please note that these figures are for reference only, and actual pieces may occasionally fall slightly outside these estimated ranges. We sell these premium items by the piece rather than by fixed weight to preserve the absolute integrity of each whole hand-stuffed fruit shell.
