2016 Shu Pu-erh in Lime "Red Mandarin" from the brand "Kaishunhao"

Da Hong Gang Pu from Kaishunhao: the nobility of 2016 aged shu pu-erh in red mandarin

In the world of Chinese tea, aging plays a key role, transforming the flavor and aroma, imparting depth and refinement. Aged pu'er teas are especially prized, and when such pu'er is combined with aromatic citrus zest and aged for years, a truly unique product is born. Today, we'll be discussing Shu Pu'er in Mandarin "Red Mandarin" (大红柑普, Dàhóng gān pǔ - Да Хун Ган Пу) from the producer Kaishunhao (开顺号, Kāi shùn hào), the raw materials for which were harvested in December 2016.

The name "Da Hong Gan Pu" (大红柑普, Dàhóng gān pǔ) literally translates as "Big Red Mandarin Pu'er." Although the name mentions lime, the Chinese name "Red Mandarin" indicates that the tea is actually a variety of mandarin, not lime.

The Kaishunhao factory presents this interesting product, combining high-quality Shu Pu'erh tea with the traditional technique of flavoring and aging it in citrus peel. The tea's release, labeled with the year of production, speaks to the company's attention to quality and aging potential.

Shu Pu'er from Yunnan

The base of this tea is Shu Pu'er from Yunnan Province. The key point is the date the raw material was harvested: December 2016. As of today (April 2025), this means the tea has been aged for more than eight years. During this time, Shu Pu'er undergoes significant changes:

• The residual notes of the fermentation process (“vodui”) disappear or are significantly softened.
• The taste becomes exceptionally smooth, velvety and deep.
• Complex nuances develop: old wood, nuts, dark chocolate, camphor, and sometimes sweet, medicinal or “cellar” notes (in a good way) appear.
• The tea acquires maturity and nobility.

"Red Mandarin" (Da Hong Gan -大红柑, Dàhóng gān )

"Da Hong Gang" is a large, reddish-skinned mandarin variety, particularly prized for its thick, aromatic zest, ideal for aging and use as Chen Pi (陈皮, Chénpí – aged mandarin zest). The zest of this mandarin also undergoes a transformation over the years:

• Loses its sharp, fresh citrusiness.
• It develops a deep, complex, spicy, sweet-citrus aroma, sometimes with medicinal or balsamic notes.
• Its aroma and taste are deeply integrated with the tea leaves.

The process of creation and years of aging

The technology is similar to other types of Gan Pu Cha: the mandarin is hollowed out, filled with Shu Pu'er, and then dried or roasted. But the main difference of this product is the subsequent multi-year aging process. The tea and zest don't simply exchange aromas at the initial stage; they mature together for over eight years, creating a complex and harmonious symbiosis.

Taste and aroma

• Aroma: Deep, complex, where the mature woody-earthy notes of Shu Puerh are intertwined with the warm, spicy-citrusy, perhaps slightly camphorous or medicinal aroma of aged mandarin peel.
• Taste: Very smooth, silky, without bitterness or astringency. Notes of aged wood, dark chocolate, and nuts should predominate, perhaps with a slight sweetness of dried fruit or molasses. The citrus note from the mandarin won't be sharp, but deep and spicy, seamlessly woven into the pu-erh's flavor, adding complexity and dimension. The finish is long, warming, and enveloping.

Brewing recommendations

For aged Gan Pu Cha, the recommendations are similar to those for regular tea, but with an age adjustment:

• Carefully break off a piece, trying to capture both the tea and the zest.
• Use boiling water (95-100°C).
• Be sure to rinse the tea with boiling water to awaken it.
• Start with slightly longer steeps than for young tea (e.g. 25-30 seconds), as aged tea develops more slowly.
• Enjoy multiple infusions, watching the flavors and aromas change.

The value of endurance

A Shu Pu'er in a Mandarin aged for this length of time is already a collectible tea. Time has smoothed out all possible rough edges, integrated the flavors and aromas deeply, and added the complexity and wisdom so prized by lovers of aged teas.

The 2016 Da Hong Gang Pu from Kaishunhao is more than just a flavored tea; it's the result of years of maturing two noble ingredients. The combination of mature, smooth Shu Pu'er and the deep, spicy sweetness of aged red mandarin peel promises a rich, complex, and meditative experience for discerning tea connoisseurs. It's a wonderful opportunity to experience the magic of time in a cup of tea.