As Chicago Tea Garden explains on their website this tea is made by hollowing out a pomelo, mixing the fruit with oolong tea and then putting it back into the rind. The fruit is wrapped in wire, slow-dried over a hearth, and allowed to age.The dry leaves were very dark in color and tightly packed. I made this tea in a porcelain gaiwan using 212 degree water and three consecutive 45 second steepings. The liquor was a light bronze color.
This tea had the earthy flavor that one would expect from puerh with an added hint of citrus flavor. This became more and more pronounced with each steeping. It also had a thick mouth feel and a slight dryness at the end of each sip. For some reason maple syrup kept coming to mind. I’ve always enjoyed Chicago Tea Garden’s slightly unusual puerh offerings and this one was no exception. I would definitely recommend this tea.