YARD BEERis a chenpi shou (ripe) puer tea with chenpi (“mandarin orange”) peel from Xinhui, Guangdong, and the tea material grown and produced in Menghai, Yunnan. This is a classic shou pu’er recipeblending all manner of fruit, herb, and spice has a long history in Chinese tea making, but perhaps the best known is here presented in our custom blend of small batch shou with Guangdong-grown mandarin. At Hugo, we don’t deal in tea nutrition specificallywe leave that to the scientists and nutritionists who who study tea on a molecular level. But chenpi shou pu’er has a deeply appreciabletasting quality aside from its roots inTCM (Traditional Chinese Medicine). The mandarin peel hails from Xinhui (perhaps the mostpopular source of chenpi),and after cleaning and sun-drying, goes most usually to Fujian for blending with white teas, or Yunnan for blending with shou pu’er. In YARD BEER,the same small batch (20 kg) shou used in DIGESTIFis blended at an 8:2 ratio with chenpi. Usually such high quality ripe pu’er is not blended with chenpi; in true Hugo fashion, we requested every component be top shelf, and our friends at Xindi delivered.

Rinse once in typical ripe pu’er fashion (steep the tea in hot water for 5-ish seconds and pour off to open the leaves and “clean” the leaves), then enjoy a reliably long session as the chenpi slowly reveals its unique character ahead of the consistently smooth spice of our small batchpu’er.

VINTAGE SPRING ’23 (PRESSED IN SUMMER’23)

STYLE CHENPISHOU (“MANDARIN RIPE”) PU’ER

CULTIVAR HEIRLOOMDA YE (“BIG LEAF”)

REGION XINHUI, GUANGDONG +XISHUANGBANNA, YUNNAN, CHINA

LOCALE XINHUI + MENGHAI

ELEVATION 1300 METERS

PRODUCER XIAOHUI QUAN

STEEPING PARAMETERS

(use freshlyboiled spring water)


modern, large format

[300 ml+ vesselBOLI, large teapot]

4 grams 210F (99C) 1 minute

traditional, small format
[150 ml- vessel gaiwan, small teapot]

7 grams 210F (99C) 10 seconds
(1-2 rinses recommended)
+ 15-20 seconds each additional steep