Shu Puer 2016 in lime "Red Mandarin" brand "Kaishunhao"

Da Hong Gang Pu by Kaishunhao: the nobility of 2016 aged shu puer in red mandarin

In the world of Chinese tea, aging plays a key role, transforming the taste and aroma, giving them depth and nobility. Aged pu-erhs are especially prized, and when such pu-erh is combined with aromatic citrus zest and aged together for years, a truly unique product is born. Today we will talk about Shu Pu-erh in a tangerine "Red tangerine" (大红柑普, Dàhóng gān pǔ - Da Hong Gan Pu) from the manufacturer Kaishunhao (开顺号, Kāi shùn hào), the raw materials for which were produced 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 mandarin variety used is not lime.

Kaishunhao Factory presents this interesting product, combining high-quality raw materials of Shu Puer with the traditional technique of its aromatization and aging in citrus peel. The release of tea with the indication of the year of raw materials speaks of attention to quality and aging potential.

Shu Puer from Yunnan

The basis of this tea is Shu Pu'er from Yunnan Province. The key point is the date of production of raw materials: December 2016. As of today (April 2025), this means that the tea has been aged for more than eight years. During this time, significant changes occur with Shu Pu'er:

• The residual notes of the fermentation process (“voduy”) disappear or become significantly softer.
• The taste becomes exceptionally smooth, velvety and deep.
• Complex nuances develop: old wood, nuts, dark chocolate, camphor, sometimes sweet, medicinal or "basement" notes appear (in a good way).
• 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, particularly prized for its thick, aromatic peel, which is ideal for aging and use as Chen Pi (陈皮, Chénpí - aged mandarin peel). The peel of this mandarin also undergoes transformations over the years of aging:

• Loses its sharp, fresh citrusy flavor.
• It acquires 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 emptied, filled with Shu Puer and dried or baked. But the main difference of this product is the subsequent multi-year joint aging. The tea and zest do not simply exchange aromas at the initial stage, they mature together for more than 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 old wood, dark chocolate, nuts should predominate, perhaps with a slight sweetness of dried fruit or molasses. The citrus note from the mandarin will not be sharp, but deep, spicy, organically woven into the taste of pu-erh, adding complexity and volume. The aftertaste is long, warming, enveloping.

Brewing recommendations

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

• 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 you would for young tea (e.g. 25-30 seconds), as aged tea develops more slowly.
• Enjoy multiple infusions, watching the flavours and aromas change.

The value of endurance

Shu Puer in a tangerine with such an aging period is already a collectible tea. Time has smoothed out all possible sharp edges, integrated tastes and aromas at a deep level and added that complexity and "wisdom" that lovers of aged teas value so much.

"Da Hong Gang Pu" 2016 from Kaishunhao is not just a flavored tea, but the result of many years of maturation of two noble components. The combination of mature, smooth Shu Puer and the deep, spicy sweetness of aged red mandarin peel promises a rich, complex and meditative experience for sophisticated tea connoisseurs. It is a wonderful opportunity to touch the magic of time in a teacup.