The brewing of tea in dried mandarin oranges, often referred to as tea oranges, is a unique and traditional method that infuses the tea with a citrusy aroma and flavor. This method is particularly popular with puer tea, a type of fermented tea which is known for its earthy and rich flavors. The combination of these two elements results in a brew that is truly exquisite, offering a delightful blend of bitterness, sweetness, and citrus tang.
To brew tea stuffed into dried mandarin oranges, it’s essential to begin with quality ingredients. The mandarin oranges should be thoroughly dried and hollowed out, with their insides stuffed with loose puer tea leaves. You’ll often find these tea oranges ready-made in specialty tea shops or online retailers.
To begin the brewing process, first, place the tea orange in a teapot or gaiwan – a traditional Chinese lidded bowl used for infusing tea leaves. Pour hot water into the pot, just off the boil at around 95 to 100 degrees Celsius.
Allow the tea to steep for around 5-10 minutes. The longer you steep, the stronger and more bitter the tea will become. During this time, the hot water will penetrate the orange rind and the puer tea leaves inside, extracting their flavors and essential oils. After steeping, pour the tea through a strainer into your teacups.
When drinking this brew, you will first notice the robust earthy flavors of the puer tea, followed by a sweet citrusy aftertaste from the mandarin orange rind. The overall experience is one of balance between the bitterness of the puer tea and the sweetness of the mandarin orange.
Brewing tea in dried mandarin oranges is not just about creating a delicious drink; it’s also about embracing a centuries-old tradition. It’s a testament to the innovation and artistry in tea culture and invites us to slow down and appreciate the intricate flavors and aromas in our cup.
