This kind of tea comes from Hakka ethnic group in Taiwan. Looking for ways to utilize Tiger Head Orange (Hu Tou Gan) growing in region where they live, they have developed technique to use it in tea making. Different kinds of tea can be used, in this case it is black tea. Tea leaves are mixed with fruit pulp and stuffed back into orange skin and then tea goes through very time and labor consuming process. In the end it is well worth it as result is delicious tea that is used not only for enjoyment throughout the year but also locals use it to support their immune system in colder weather. The older the tea the more prized it will be for its health benefits.
To prepare tea for brewing whole fruit is being placed inside clean fabric or paper bag and then crushed to small pieces. Both tea and pulp are being brewed with crushed skin pieces at the same time.
This tea is surprisingly similar in taste to how black tea is traditionally brewed in many European countries, with lemon. But it is incomparably more complex and delicious, I would know as I was drinking tea with lemon for good part of my life.
Sweet aromas of fresh honey, lemon and sweet citrus (reminiscent of crystallized orange peel), fruit sugus candy and touch of sweet woood notes are feeling the room as soon as session starts. Resulting liquor is smooth, medium and moderately sweet. On top of “black tea with lemon” taste there is a bit of creaminess and delicate orange cream or orange mousse aftertaste. Delicious combination.
Tea being over 10 year old would be considered by locals as very good way to enjoy colder days whilst supporting their health.