Xiao Qing Gan, also known as Mandarin Pu-erh Tea, has become increasingly popular in recent years.
It combines the fresh citrus aroma of green mandarin peel with the smooth, mellow depth of ripe Pu-erh tea. When you take your first sip, you notice a bright citrus fragrance from the peel. Then the rich, rounded body of Pu-erh follows, leaving a comfortable and cooling sensation in the throat.
That said, many people feel a bit lost when they first encounter Xiao Qing Gan.
How should it be brewed?
When is the best time to drink it?
How do you choose a good one?
In this beginner-friendly guide, we will walk you through the history, flavor profile, selection tips, and brewing methods, so you can truly understand this rising favorite in the tea world.
Where Does Xiao Qing Gan Come From?
Xiao Qing Gan refers to unripe Chazhigan(茶枝柑) harvested between July and August. Each fruit weighs around 50 g, with a green peel and densely packed oil glands. The fruit is hollowed out and filled with ripe Pu-erh tea. After drying, it becomes a unique tea that carries an intense citrus aroma and a smooth, balanced tea liquor.
The earliest origins of Mandarin Pu-erh can be traced back to Xinhui, Guangdong Province in China.
According to local tradition, Luo Tianchi, a scholar-official from Xinhui, was influenced by Yunnan’s tea culture while serving there. He combined his hometown mandarins with Pu-erh tea, creating the earliest form of Mandarin Pu-erh. At that time, fully ripe mandarins were used, known today as “Da Hong Gan.”
In 2009, Lin Shuili, chairman of Bafang Tea Garden, discovered a tea made from unripe mandarins during a visit to Xinhui. After further development and promotion, this tea was officially named “Xiao Qing Gan” in 2013, becoming a distinct and popular category of Mandarin Pu-erh tea.
Today, production areas have expanded beyond Xinhui. For example, Pubei in Guangxi offers favorable growing conditions that produce Xiao Qing Gan with flavor profiles similar to Xinhui, often at a more accessible price point.
Flavor Differences and How to Choose Xiao Qing Gan
1. Why Does Xiao Qing Gan Taste Different?
The production of Xiao Qing Gan involves 14 steps, from harvesting and cleaning the mandarins to filling them with ripe Pu-erh and carefully drying them.
One critical step is fixing the mandarin peel at around 100°C for 1 to 3 minutes. This helps remove sharp green citrus notes and reduces bitterness.
The biggest flavor differences come from the drying method, which generally falls into three categories.
1) Sun-Dried (Traditional Method): Relies entirely on natural sunlight
After filling the mandarin with Pu-erh tea, the fruit is repeatedly sun-dried on both sides for about 60 days. Each year, it is re-exposed to sunlight for 20 to 30 hours. Only after three years of aging is it considered ready to drink.
This method produces the most natural and well-integrated aroma, making it suitable for long-term aging.
However, it requires high labor input and comes at a higher cost.
For most beginners or daily drinkers, this type is better suited for collection rather than everyday use.
2) Semi Sun-Dried (Mainstream Choice): combines sun-drying and low-temperature drying
After fixing and filling, the mandarins are sun-dried for about seven days, then finished with gentle low-temperature drying.
This style offers a good balance of aroma, flavor, and value.
It is stable in quality, suitable for immediate drinking, and also benefits from further aging.
As it ages, the flavor becomes softer and more layered, making it an excellent option for long-term daily enjoyment.
3) Fully Oven-Dried
In this process, the filled mandarins are dried entirely in an oven below 45°C. The aroma is bright and expressive at first, with a clean and refreshing taste. However, it does not last as long on the palate, and the flavor profile is relatively simple.
This type is best for short-term drinking rather than aging.
2. How to Tell Sun-Dried from Oven-Dried Xiao Qing Gan
Sun-dried Xiao Qing Gan often shows uneven yellowish sun spots on the surface due to natural sunlight exposure.
Low-temperature oven-dried mandarins tend to look greener and more uniform, as the heat is evenly distributed.
Is the White Frost on Xiao Qing Gan Mold?
The white frost sometimes seen on Xiao Qing Gan is not mold. After sun-drying or low-temperature drying, the oil sacs in the peel remain active. During storage, essential oils, especially limonene, slowly migrate to the surface of the peel. When exposed to air, they oxidize and crystallize, forming a white, frost-like layer.
This is similar to the natural white coating found on dried persimmons or preserved plums. In Xinhui, this phenomenon is known as “brain Crystal (Nao Jing)” or “Citrus oil crystal (Gan You Jing).”
Not every Xiao Qing Gan develops this frost. It usually appears only on high-quality mandarins with rich oil content after proper processing and aging.
How to Tell White Frost from Mold
You can use a simple three-step method: look, smell, and touch.
- Look: White frost appears as fine, crystal-like particles. Mold tends to be yellow-brown or dark green and often looks fuzzy or thread-like.
- Smell: White frost has no unpleasant odor and still carries a citrus aroma. Mold produces a sour or musty smell that feels uncomfortable.
- Touch: White frost feels dry and slightly grainy, and it does not fall off easily. Molded surfaces may feel damp, soft, or even begin to decay.
Benefits of Xiao Qing Gan and How to Brew It
1. Potential Benefits
1) Relieves bloating and poor appetite
The mandarin peel contains essential oils and citrus compounds that stimulate digestion and promote the secretion of digestive fluids. This may help reduce bloating and improve appetite.
2) Supports weight and lipid balance
Compounds in ripe Pu-erh tea may assist in regulating lipid metabolism. Long-term consumption is often associated with better weight and lipid management.
3) Boosts alertness and eases stress
The natural caffeine content helps improve focus and reduce mental fatigue, making it a good choice during work breaks.
2. Brewing Methods
1) Brewing with a Gaiwan or Mug (Most Recommended)
Water temperature: 95 to 100°C freshly boiled water
Tea-to-water ratio:
Gaiwan or teapot: one whole Xiao Qing Gan with 150 ml water
Mug or glass: one whole Xiao Qing Gan with 200-300 ml water
Brewing options:
- Whole mandarin: Rinse quickly, then steep for 2 to 3 minutes. Gradually extend steeping time for later infusions. Ideal for those who want the full flavor experience.
- Pierced brewing: Use a tea needle to poke holes around the peel before brewing. Steep for about 2 to 3 minutes. The taste is lighter and sweeter.
- Broken peel method: Break the peel and tea into pieces and brew together. Steep for 10 to 15 s. Adjust the amount to suit your taste.
- You can usually enjoy more than seven infusions.
2) Simmering or Long Steeping
- Equipment: Thermos or kettle
- Tea-to-water ratio: One Xiao Qinggan with 500 to 800 ml water
- Time: Simmer for 3 to 4 minutes, or Thermos steep for over 30 minutes. You can continue until the flavor fades.
- Best time to drink: Xiao Qing Gan has a gentle nature and can be enjoyed year-round. It is especially suitable in autumn and winter.
- Avoid drinking on an empty stomach or right before bedtime.
If you’d like to taste the flavor of Xiao Qing Gan or explore more Chinese citrus teas, take a look at iTeaworld’s first Chinese-style fruit tea collection.
It includes Xiao Qing Gan, pure shredded aged chenpi, and four carefully crafted aged chenpi tea blends.
Both the chenpi and Xiao Qing Gan are sourced from Pubei, Guangxi, a region known for producing citrus peels comparable in quality to Xinhui, but at a more accessible price point.
