Tangerine White Tea

Chénpí Báichá

Aged Tea Leaves in Orange Peel

Explore the world of Aged White Tea with our Chen Pi Bai Cha

Using white tea that has been aged for 13 years, this aged white tea offers a deeper, richer and more complex taste than your average white tea. Coupled with Xinhui Orange Peel, this adds a soft cstrus note that beautifully compliments the depth of the white tea.

Why Choose Aged White Tea?

White tea can be left to age in the same manner as whisky and wine. By doing this, the tea leaves mature and evolve in flavour that makes the tea sought after all over the world.  If left in the correct condition, it can be left to age for many years and become even more flavourful.

Aged Orange Peel – a Citrus Marvel

Chen Pi, or aged orange peel, has been used for centuries as a part of Traditional Chinese Medicine and famous its deep citrus flavour. The most famous comes from the Xinhui district of Guangdong province in Southern China. We decided to blend these titans of aged flavour into one to offer you one of the most interesting teas on the market.

How to Brew Chen Pi Bai Cha

Snap a square: Like your favourite chocolate bar, snap a single square from the tea.

Prepare your Vessel: Place your chen pi in your desired gaiwan or brewing vessel

The Water: Aim to use 90 – 100C water.

The First Steep: Give the first roughly 30 seconds to wake up the dried orange peel.

The Colour: Your first steep will look like a warm, light gold.

Wake Up the Tea: This tea needs one infusions to fully unlock and develop its rich, true taste.

Keep It Going: Future steeps will turn from a deep golden into a lighter yellow. Each infusion the taste of the tea will increase and the softness tea and the refeshing notes of the orange.