Gold Horse Puerh stuffed in tangerine | 2009 shou puerh
Tasting notes: orange marmalade spread on toasted walnut bread, dried fig
Naturally aged since 2009, this Gold Horse shou puerh is stuffed into a whole tangerine peel and sun-dried to perfection. Smooth, earthy, and uplifted by sweet citrus notes, it brews a golden liquor with a rich, comforting aroma. A traditional digestive tea with a refreshing twist.
Tea character
Leaf aroma
dried citrus peel, damp wood, pine resin
Cup aroma
mandarin zest, sandalwood, soft earth
Flavor
orange marmalade spread on toasted walnut bread, with hints of dried fig and a finish of light honeyed herbal tea
Tea story
A creation born from tradition and nature, Gold Horse Puerh Stuffed Tangerine Tea (also called Ju Pu) marries two of southern China’s greatest gifts: ripe puerh from Yunnan and sun-ripened tangerines from Xinhui, Guangdong.
In this unique method, fresh puerh leaves are stuffed wet into hollowed-out tangerines and sun-dried inside the peel, allowing the tea to ferment and age while absorbing the bright essential oils of the fruit. Over time, the puerh and the peel both mature into a deep brown hue, creating a rare profile that softens the typical mustiness of aged puerh and elevates it with airy, uplifting notes of citrus.
Crafted by the Hoshan Tea Institute of Science and Research, and aged naturally since 2009, this tea is a traditional digestive aid in Chinese medicine, revered for its ability to calm the stomach, clear internal heat, and warm the body.
It is best enjoyed by breaking pieces of the tangerine peel into the brew along with the leaves—allowing the deep earthy tones and sweet citrus brightness to dance together in the cup.
Tea Region | Menghai, Xishuangbanna, Yunnan, China
Tea tree | Camellia sinensis var. assamica
Cultivar | 云南大叶种 (Yunnan Da Ye Zhong)
Harvest | Spring, 2019
Picking & processing | Large-leaf material; wet-piled fermentation; pressed into 100g compact cake for aging
Red bean mochi or dorayaki
The tea’s dark sweetness and mellow earthiness pair beautifully with the rich, smooth sweetness of red bean paste.
Braised short ribs with soy and star anise
The savory-sweet glaze mirrors the tea’s complexity and warms alongside its deep flavor.
Walnut and fig loaf
Nutty and slightly chewy, this treat highlights the tea’s dried fruit notes and adds texture to the session.
