Xiao Qing Gan: Ripe Pu'er Inside a Mandarin Peel

Xiao qing gan (little green mandarin) has become a common sight on tea tables in recent years. On the outside it is a small, green citrus fruit; open it up and inside is ripe (shou) pu'er. It combines the fresh fragrance of the mandarin peel with the richness of ripe pu'er, brews up with a crowd-pleasing aroma, and is easy to carry, which has made it many people's first introduction to pu'er.

What Is Xiao Qing Gan

Xiao qing gan is generally made with mandarins from around Xinhui in Guangdong. The fruit is picked while still green, before it changes color. A small opening is cut at the top, the flesh is scooped out, the hollow is filled with ripe pu'er, and the whole thing is dried to set its shape. During drying and storage, the scents of the peel and the ripe pu'er blend together into a distinctive citrus aroma.

Why It Is Picked in July and August

Xiao qing gan uses unripe green mandarins, picked around July to August each year. At this point the fruit is small, the peel is firm, and the aroma is crisp and clean; once hollowed out, one fruit holds just enough tea for one session. When the fruit turns yellow and red in fall and winter, it is put to a different use.

Three Ways to Dry

Much of xiao qing gan's flavor depends on how it is dried:

Whatever the method, drying has to be thorough so that the peel and tea don't pick up moisture easily.

White Frost on the Peel

Some xiao qing gan have a fine white frost on the surface. This is mainly essential oil from the peel (chiefly limonene) that seeps out and crystallizes during storage. It is different from the fuzz of mold: the frost is fine, even, and smells of citrus; mold spots usually appear in patches, look fuzzy, and smell musty.

How to Brew Xiao Qing Gan

Brewing It Whole

1. Place one whole xiao qing gan (peel and tea together) in a 150–200 ml gaiwan or teapot.
2. Rinse once with 100°C boiling water, about 5–10 seconds.
3. Steep infusions 1–3 for about 20–30 seconds; the peel slowly releases its aroma and the leaves gradually open.
4. After that, add about 10 seconds per infusion.

Brewing it whole is slower paced, with a gentle citrus aroma, good for leisurely sipping.

Brewing It Cracked Open

Poke a few small holes in the peel with a tea pick, or break the peel into a few pieces, and brew it along with the ripe pu'er. The citrus and tea flavors come out quickly, so the first few infusions can be poured at 10–15 seconds, rich and direct.

Brewing Peel and Tea Separately

If you like to control the ratio, pour out the tea, start with a third of the peel, taste, and then decide whether to add more.

Steeping in a Thermos or Boiling

Steep one xiao qing gan in an insulated bottle with 400–500 ml of hot water and pour after about 3–5 minutes; or put it in a pot and simmer over low heat for 3–5 minutes. Both the citrus aroma and the sweetness of ripe pu'er come through fully.

Storing Xiao Qing Gan

• Keep it in an airtight jar or its original packaging so the citrus aroma doesn't fade.
• Keep it away from humidity and strong odors.
• Once opened, try to finish it within a few months, when the peel's aroma is at its best.

Xiao Qing Gan and Other Citrus Pu'er

Besides xiao qing gan, the market also has "da hong gan" pu'er made with ripe, large red mandarins. The peel is thicker and the aroma sweeter and riper; each one is large, good for sharing with a group or for boiling. The principle is the same for both, a combination of citrus peel and ripe pu'er; only the ripeness of the fruit differs.

Pu'er comes in many other shapes and packages too; read Cake, Brick, Tuo, Dragon Pearl, Loose Leaf: The Shapes of Pu'er. If you love the richness of ripe pu'er, you can also get to know it through Fermentation Levels in Ripe Pu'er.

What Makes Up a Xiao Qing Gan

A xiao qing gan has roughly two parts: the dried peel on the outside, and the ripe pu'er packed inside. Smaller fruit with firm peel gives a crisper citrus aroma; slightly larger fruit holds more ripe pu'er, so the tea flavor is more pronounced. When choosing, look at:

• Peel: intact, firm, with no breaks or mold spots;
• Tea: seen through the opening, the ripe pu'er leaves are well defined with no off odors;
• Aroma: up close, a clean citrus scent and the aged aroma of ripe pu'er.

The Ratio of Peel to Ripe Pu'er

When brewing whole, the ratio of peel to tea is fixed. For more freedom, break the peel apart:

Xiao Qing Gan in Summer

Xiao qing gan is great for cold brew too: crack one into a few pieces, rinse once with hot water, then put it in 500 ml of cool boiled water and refrigerate for 8 hours. The citrus is crisp and the ripe pu'er rounded, a popular thirst-quenching bottle for summer. The general rules for cold brew are in Cold-Brew Pu'er: A Refreshing Summer Cup.

Gifting and Sharing

With a fixed portion per fruit and an appealing look, xiao qing gan is often given as a small gift. When you give it, add a line of brewing instructions, such as "Put one whole fruit in the cup, rinse once with boiling water, and steep the first infusion for 20–30 seconds," and the recipient can enjoy it with ease.

Xiao Qing Gan vs. Da Hong Gan

The Peel After Brewing

Once brewed, the peel has released most of its aroma. For the last one or two infusions, you can simmer it briefly together with the spent leaves to draw out the remaining citrus and tea flavor, then discard it.

FAQ

Can you eat the peel of xiao qing gan? The peel of xiao qing gan is meant for brewing tea; after brewing it is usually not eaten.

How many times can one xiao qing gan be brewed? Brewed whole, it usually gives 6–10 infusions, depending on the size of the fruit and the amount of ripe pu'er; the later stages can be boiled.

When did xiao qing gan become popular? It took off quickly around 2014–2016 and has since become a very common pu'er item.