The tangerine wrapped Pu-erh tea was made of large tea leaves harvested in Yunnan, and tangerine produced in Xin Hui, Guangdong, and it had underwent proper aging. Also known as Ju Pu, the pu-erh leaves stuffed into a whole Xin Hui Tangerine Peel. The leaves are packed into the fruit wet, and then dried under the sunlight. After that, the packed tangerine teas are then stored in a cool dry location, allowing the tea to ferment and dry within the tangerine peel. While drying the pu-erh tea absorb the flavor of tangerine. The Gold Horse brand tangerine wrapped Pu-erh tea by Hoshan Tea Institute of Science and Research is famous in China.
This tea should be brewed with broken pieces of the tangerine peel included for its taste and medical value, it brews a clear soup, rich in flavor, with smell and taste of citrus. When you brew it is the absence of the heavy musty flavor characteristic of traditional pu-erh. Certainly this character is still there but it is layered beneath sweet notes of tangerine, the result of being packed in the tangerine peel before fermentation. As the tea ages it absorbs the flavor of the peel, the peel and leaf both turn a deep brown.While most pu-erh teas are characterized by musty, earthy tones, tangerine peel packed pu-erh is highlighted by exceptionally light notes of citrus. The infusion is similarly clear tending golden yellow, in marked contrast to the darker infusion of traditional pu-erh.
8691 is labeled as scent of chrysanthemum.