How to Brew Xiaoqinggan: Whole, Cracked Open, and Peel Ratios
Xiaoqinggan (小青柑, "little green mandarin") is made by hollowing out an unripe green mandarin, filling it with ripe pu'er, and drying it; one fruit is exactly one brewing. The fresh aroma of the peel combined with the mellow body of ripe pu'er makes for an easy-to-love fragrance, and it's many people's first step into pu'er. The biggest choice when brewing xiaoqinggan is whether to brew it whole or cracked open. For an introduction to xiaoqinggan itself, see Xiaoqinggan: Ripe Pu'er Inside a Citrus Peel.
Should You Rinse It First?
We recommend one rinse. The ripe pu'er is packed tightly into the mandarin shell, and the peel's surface has been sun-dried and stored. A quick pour of 100°C (212°F) boiling water, discarded after 5–10 seconds, lets the tea and peel start absorbing water so every infusion afterward is more consistent. There's no need to rinse 2–3 times; the peel's aroma will wash away with it.
Brewing It Whole
- Place the whole xiaoqinggan, lid side up, in a 150–200 ml gaiwan or teapot.
- Pour boiling water directly onto the opening of the shell, rinse once, and discard after 5–10 seconds.
- Infusions 1–3: about 20–30 seconds each. The peel slowly releases its aroma as the ripe pu'er gradually unfurls.
- After that, add about 10 seconds per infusion.
Brewing whole is slow-paced, with a gentle citrus aroma and a tea liquor that changes gradually from start to finish. It's perfect for sipping slowly through an afternoon.
Brewing It Cracked Open
Use a tea pick to poke a few small holes in the shell, or break the shell by hand into 3–4 pieces, and put them in a gaiwan together with the ripe pu'er:
- Rinse once, 5 seconds;
- Infusions 1–3: 10–15 seconds;
- After that, add 5–10 seconds per infusion.
Both the citrus aroma and the tea flavor come out quickly, giving a rich, direct liquor, though you'll get somewhat fewer infusions than when brewing whole.
Separate the Peel and Tea, and Set Your Own Ratio
If you like to control the flavor, pour the ripe pu'er out of the shell and start by brewing it with just 1/3 of the peel. Taste it, then decide whether to add more. The more peel you add, the stronger the citrus aroma, and the more likely the peel's slight bitterness will come through.
| Desired taste | How to do it |
|---|---|
| Pronounced citrus aroma | Brew whole, or crack it open and add everything |
| Tea-forward | Add all the ripe pu'er but only 1/3 of the peel |
| Tea first, citrus later | Brew only the ripe pu'er for the first few infusions, then add the peel in the middle and later infusions |
What If the Peel Flavor Is Too Strong?
- Take some of the peel out before the next infusion;
- Shorten the steeping time by 3–5 seconds;
- Switch to brewing whole; the citrus aroma will be much gentler;
- Dilute this infusion with a little hot water.
A touch of bitterness from the peel is normal. If it tastes too bitter, it's usually because there's too much peel or it steeped too long.
How Many Infusions?
Brewed whole, you'll usually get 6–10 infusions; cracked open, about 5–8, depending on the size of the fruit and the amount of tea. In the later infusions, put the peel and spent leaves together into a pot, add 500 ml of water, and simmer over low heat for about 3 minutes for one more potful.
Thermos, Cold Brew, and Simmering
- Thermos steeping: Use one fruit with 400–500 ml of boiling water. Rinse once, steep 3–5 minutes, then pour the tea out, keeping the fruit and tea for refills.
- Cold brew: Crack it into a few pieces, rinse once with hot water, then place in 500 ml of cool drinking water and refrigerate for 8 hours. Strain and drink within 24 hours.
- Simmering: Place it whole or cracked into 800 ml of water and simmer on low heat for 3–5 minutes.
General methods are covered in Thermos Brewing and Steeping and Cold-Brewing Pu'er.
Take a Look Before You Brew
The peel should be intact, with no holes or mold spots. If the surface has a fine, even white frost and smells of citrus, that's essential oil from the peel coming to the surface, which is different from mold. How to tell them apart is in What Is White Frost?
A Day with One Xiaoqinggan
In the morning, brew the first 3 infusions whole in a gaiwan, when the citrus aroma is at its freshest. At noon, crack the shell open and brew a few more, when tea flavor and citrus aroma are full together. In the afternoon, put the remaining peel and spent leaves in a thermos, add boiling water, steep for 5 minutes, and pour it out for a mellow cup of citrus pu'er. A single xiaoqinggan can keep you company through the rhythm of a whole day.
Brewing Dahonggan and Chenpi Pu'er
Citrus pu'er made with ripe dahonggan (大紅柑, "big red mandarin") has a thick peel and a large volume; one fruit often serves several people. We suggest cracking it open and taking 1/3 to 1/2 of the peel and tea, brewing it in a pot of 200 ml or more, or simply simmering it. Chenpi pu'er mixes aged tangerine peel (chenpi) with ripe pu'er; just brew it at a ripe pu'er pace. The citrus pu'er family is introduced in Dahonggan and Chenpi Pu'er.
FAQ
Should I brew xiaoqinggan whole or cracked open? Whole gives a gentle citrus aroma and more infusions; cracked open releases citrus and tea flavor quickly for a rich, direct cup. Choose whole for slow sipping, cracked for something stronger.
Should I rinse it first? We recommend one rinse with boiling water, discarded after 5–10 seconds. There's no need to rinse multiple times.
What if the peel flavor is too strong? Remove some of the peel, shorten the steeping time, or switch to brewing whole.
How many infusions can one fruit give? 6–10 brewed whole, 5–8 cracked open, and in the later infusions you can simmer it together with the peel.