Gān Jiě Chá · new.thetea.app

Type: Depends on the base tea. Can be dark tea (Hei Cha), red tea (black tea) (Hong Cha), green tea, white tea or pu-erh (Shu or Sheng), to which citrus fruits are added, or tea placed inside the fruit. Also, this can be an herbal infusion from dried citrus peels.
Category: Flavored teas, fruit teas, teas with additives.
Origin: The tradition of adding citrus fruits to tea has ancient roots in China. The combination of red tea (black tea) and citrus is especially popular in Guǎngdōng Province (广东, Guǎngdōng). Also, tea placed inside a hollowed-out fruit is a popular category of teas, including, for example, “Da Hong Gan” (大红柑) - red tea (black tea) placed in a hollowed-out orange, and “Xiao Qing Gan” (小青柑) - tea placed in a hollowed-out green mandarin.
Geographic coordinates: Depend on the origin of the base tea and citrus fruits.

2. History and Cultural Significance:

History: It is not known for certain when exactly citrus fruits began to be added to tea in China, but this practice probably dates back several centuries. Dried citrus peel (Chenpi - 陈皮) has long been used in traditional Chinese medicine.
Name:
- “Gan Jie” (柑桔/柑橘) - a general name for citrus fruits, including mandarins, oranges, citrons, etc.
- “Cha” (茶) - tea.
Cultural significance: Tea with citrus is a popular beverage in China, especially in southern regions. It is considered refreshing, beneficial for digestion and rich in vitamin C. Tea placed inside fruit also serves an aesthetic function.

3. Botanical Description and Raw Material:

Tea: The type of tea used as a base can be different:
- Dark tea (Hei Cha): Most often this is shu pu-erh (ripe pu-erh), less often sheng pu-erh (raw pu-erh).
- Red tea (black tea) (Hong Cha): Various varieties of red tea (black tea).
- Green tea: Encountered less frequently.
- White tea: Also used, but less frequently.
- Others: Sometimes oolongs with citrus additions are found.
Citrus fruits: Various types of citrus fruits are used for flavoring and as a “container” for tea:
- Mandarin (Citrus reticulata): Different varieties, including green (unripe) and ripe ones.
- Orange (Citrus sinensis): Different varieties, including “Da Hong” (大红), which means “big red,” but refers to an orange variety.
- Citron “Buddha’s Hand” (Citrus medica var. sarcodactylis): Used less frequently, but gives tea a unique aroma.
- Pomelo (Citrus maxima): Sometimes used to create large-format “tea bombs.”
- Bergamot (Citrus bergamia): Less frequently, but can be used for flavoring.
- Lemon (Citrus limon): Used, as a rule, in dried form (slices, zest).
Harvest: The harvest time for tea depends on its type. Citrus fruits are harvested as they ripen.
Raw material requirements: The quality of both tea leaf and citrus fruits matters.

4. Terroir and Cultivation:

Region: Depends on the origin of the base tea and citrus fruits. Southern provinces of China (Guangdong, Fujian, Yunnan) are the main suppliers of both tea and citrus fruits.
Climate: Subtropical or tropical, with warm winters and hot summers.

5. Production Technology:

There are several main technologies for producing Gan Jie Cha:

Tea inside fruit:
1. Fruit preparation: The top is cut off from the citrus fruit (mandarin, orange, pomelo), the pulp is carefully removed, and the fruit itself is dried.
2. Filling: Tea (most often shu pu-erh (ripe pu-erh), less often other types) is poured into the prepared fruit.
3. Closing: The opening is closed with the cut-off top or left open.
4. Drying/Fermentation: The fruit with tea inside undergoes further processing:
  - Drying: Can occur in the sun, in ovens or drying cabinets. During the drying process, the tea is infused with the aroma of the fruit.
  - Fermentation: In the case of shu pu-erh (ripe pu-erh) placed inside fruit, the fermentation process continues, which is influenced by the microclimate inside the fruit.
5. Storage: The finished product is stored in a dry, cool place. Sometimes tea is specially aged for several years to improve taste and aroma.
Tea with added dried citrus:
1. Citrus preparation: Fruits are washed, cut into slices, rings or the zest is removed and dried.
2. Mixing: Dried slices, rings or zest are added to ready tea (red, green, white, oolong) in a certain proportion.
3. Storage: The mixture is stored in an airtight container so that the tea is infused with the citrus aroma.
Flavoring: In some cases, tea may be flavored with citrus essential oil or other natural flavorings.

6. Organoleptic Characteristics:

The organoleptic characteristics of Gan Jie Cha depend on the type of base tea, type of citrus fruits, production technology and degree of aging (if any).

Appearance:
- Tea inside fruit: A whole dried fruit (mandarin, orange, pomelo) with tea leaves inside. The size and color of the fruit depend on its type.
- Tea with additives: A mixture of tea leaves with pieces of dried zest or citrus slices.
Aroma: Bright, rich aroma of citrus fruits (mandarin, orange, bergamot, lemon, etc.), mixed with tea aroma. Sweet, spicy, woody notes may be present.
Taste: Depends on the type of tea. Usually there is a pronounced citrus acidity, sweetness, as well as flavor notes characteristic of the base tea (astringency, woody, nutty, floral notes, etc.).
Liquor color: Depends on the type of tea. Can be from light yellow (green tea) to dark brown (shu pu-erh (ripe pu-erh)). Often has an orange or reddish tint transmitted from citrus peel.
Spent leaves (wet leaves): Depends on the type of tea.

7. Chemical Composition:

In addition to substances characteristic of the main type of tea (polyphenols, amino acids, alkaloids, vitamins, minerals), Gan Jie Cha contains:

Citrus essential oils: Limonene, citral, etc., which determine the characteristic aroma.
Vitamin C: Citrus peel contains large amounts of vitamin C.
Flavonoids: Contained in both tea and citrus fruits.
Organic acids: Citric, malic, etc.

8. Health Properties:

The health properties of Gan Jie Cha are determined by the combination of properties of the base tea and added citrus fruits:

Tonic effect: Depends on the type of base tea.
Antioxidant action: Slows aging processes, protects cells from damage.
Immune system strengthening: Thanks to vitamin C and other beneficial substances.
Digestion improvement: Citrus fruits and some types of tea (for example, pu-erh) stimulate digestion.
Warming/Refreshing action: Depends on the type of base tea.
Anti-cold action: Thanks to vitamin C and essential oils.
Respiratory system benefits: Citrus essential oils can facilitate breathing.
Mood improvement: The bright aroma of citrus fruits invigorates and lifts the mood.

9. Brewing:

Water temperature: Depends on the type of base tea. For green tea - 75-85°C, for red tea (black tea) - 90-95°C, for shu pu-erh (ripe pu-erh) - 95-100°C.
Amount of tea: Depends on the type of tea and preferences. Usually 3-5 grams per 150-200 ml of water. For tea inside fruit - 1 fruit per teapot/gaiwan.
Teaware: Gaiwan, clay teapot, glass teapot, porcelain teaware.
Process:
- For tea inside fruit: Brewed similarly to shu pu-erh (ripe pu-erh) (or another type of tea that is inside). Can be steeped, can be brewed with short infusions. Sometimes the fruit is pre-cracked to facilitate brewing.
- For tea with additives: Depends on the type of tea. Usually brewed like regular tea (green, red, white), but with slightly less steeping time so that citrus fruits do not overpower the tea taste.

10. Storage:

Gan Jie Cha should be stored in a dry, cool, dark place, in an airtight container, away from foreign odors. Tea inside fruit can be stored directly in it, but it is better to place it in an airtight container.

11. Price and Counterfeits:

The price of Gan Jie Cha can vary greatly depending on the type of base tea, quality of citrus fruits, production technology, brand recognition and place of purchase. Tea inside fruit is usually more expensive than tea with additives.

How to avoid counterfeits:

Buy from reliable sellers: Look for specialized tea shops with good reputation.
Pay attention to price: Too low a price should be alarming.
Carefully study appearance: The quality of tea and fruits should be high.
Evaluate aroma: The aroma should be natural, without artificial fragrances.

12. Interesting Facts:

Tea in mandarin/orange - a popular gift: Such tea looks very impressive and is often given as gifts for holidays.
Variety of flavors: The combination of different types of tea with different citrus fruits gives a huge variety of flavors and aromas.
Creative approach: Some producers experiment, placing tea not only in mandarins and oranges, but also in other fruits, for example, in grapefruits, limes and even in pumpkins.

In conclusion:

Gan Jie Cha is a whole group of diverse tea products united by the use of citrus fruits as an additive or “packaging.” This can be either tea inside a hollowed-out fruit, or simply a blend of tea with dried slices or zest. The taste, aroma, brewing method and health properties of such tea will depend on the specific type of base tea and citrus fruits used. But in any case, Gan Jie Cha is an interesting and delicious product that is worth trying for lovers of tea and citrus fruits.