For a while, whenever I scrolled through short videos, I kept seeing Xiao Qing Gan being sold in China. This type of tea is rarely seen in Taiwan and has only emerged in recent years. Simply put, it combines dried tangerine peel with Pu-erh tea, though it's quite different from regular dried tangerine peels. The production process is also more labor-intensive—first, the fruit’s pulp is removed, then Pu-erh tea is carefully stuffed inside while ensuring the peel remains intact. Even the tiny “lid” on top is preserved.
Guangdong’s Xinhui region is famous for its dried tangerine peel. In fact, most high-quality dried tangerine peels in China come from here. They are even sold based on their aging years, with older ones being significantly more expensive. You might think, “Isn’t it just dried orange peel? How expensive can it be?” Well, you can go check for yourself!
One Xiao Qing Gan can last an entire day—more than enough for one person. It can be steeped multiple times, at least four to five times. It’s best to discard the first rinse since there might still be some dust or residue on the surface. After that, the brewing method is up to personal preference—whether steeping it in a cup or brewing it in a traditional teapot. The strength can be adjusted to taste; after all, tea drinking doesn’t have to be overly complicated.
Each piece is about the size of a small meatball. Besides the outer peel, the quality of the Pu-erh tea inside also matters in determining the overall balance of flavors. The combination of citrus aroma and the rich, mellow taste of Pu-erh tea creates a smooth and refreshing experience, without any bitterness or astringency. This tea is believed to have some health benefits, but as with anything, moderation is key.
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