Hakka tradition
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Suan Gan Cha
Whole citrus stuffed with tea, aged black
Sample · 25gCHF 20CHF 80 / 100g
Whole fruit · ~300gCHF 140CHF 47 / 100g
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About
A Hakka winter tradition turned rare treasure. A hard mountain citrus is hollowed, packed with wulong, then steamed and sun-dried again and again over years until the whole fruit turns black and hard as wood. Broken into chunks and brewed long, it gives a deep, wintry cup, dried tangerine peel, dark honey and a clean bittersweet finish.
Brewing guide
Break a chunk from the fruit — peel and tea together — and brew it long in water just off the boil. It holds many infusions and can even be simmered.