There are so many types of Ganpu tea that it can be hard to tell them apart, such as Ganpu, Jupu, and Aged Pu'er. What should you do? Don't worry. The following key terms will help you understand the differences in Ganpu tea…
Chenpi Pu'er
The term Chenpi Pu'er refers to Pu'er tea blended with matured tangerine peel. The best Chenpi comes from Guangdong Province and is known as “Guang Chenpi” in historical trade. Among Guangdong's products, the highest quality comes from Xinhui County, which we can also call “Xinhui Chenpi.”
Ganpu
Made from natural Gan (tangerine) peel and Pu'er tea, this type combines the fresh, pure fruit aroma of Xinhui Gan with the rich, mellow fragrance of Yunnan Pu'er ripe tea.
Jupu
This type is made by combining jujube peel with Pu'er tea through a special process. The jujube peel is thin and easy to separate from the pulp and segments. It has small oil glands, and after drying or dehydration, it loses medicinal value and lacks the aged aroma when brewed.
Compared to jujube peel, Gan peel is thicker with larger, visible oil glands. After drying or dehydration, the content of flavonoids increases, giving a sweet taste and a pleasant aftertaste when brewed.
Tezhi Gan (Tangerine)
Also known as Xinhui Guang Chen Gan, Chenpi Gan, or Xinhui Dahong Gan, its scientific name is Tezhi Gan. This is a famous local specialty of Xinhui District, Jiangmen City, Guangdong Province. Xinhui Gan was popular during the Ming and Qing dynasties and was listed as a tribute product. There were four main varieties historically: Dahong (large oily skin), Xiaozhong (fine oily skin), Datui (large stalk), and Gaodu (high stalk). Over time, farmers selected superior strains of Dahong Gan for cultivation, which is now known as Xinhui Gan. Currently, Xinhui Tezhi Gan is divided into Quanzhigan (natural branch) and Bobozigan (grafted branch) based on cultivation methods.
Xiaoqing Gan
These are harvested earlier than green Gan, still at the young fruit stage. Xiaoqing Gan contains higher levels of essential oils compared to Dahong Gan, with a strong tangerine flavor, bitter-sweet fragrance, and thick, hard skin. Processing this type requires a higher level of skill.
Compared to Dahong Gan, Xiaoqing Gan has higher levels of volatile oils (limonene) and citric acid.
Eryao Gan
Processed from fruits harvested between the Chinese lunar calendar's Cold Dew and Minor Snow periods (around November). These are intermediate between green and mature fruits, with brown-green peels that have a slight red hue. The peel is somewhat thick and hard, with large sunken oil glands, and tastes slightly bitter and sweet.
Dahong Gan
Dahong Gan refers to the mature peels processed from fruits harvested between Minor Snow and Minor Cold periods (around December). The fruit peels are bright red to dark red, while the mature peels are brown-red to brown-black, soft, thick, warm in nature, and sweet and fragrant, but not very storable.
With high sugar content, Dahong Gan Chenpi used in Ganpu tea provides a sweeter and smoother taste, and is less stimulating to the digestive system.
When selecting Ganpu tea, different tea enthusiasts can choose teas with different effects and flavors based on their preferences and needs. For those who prefer a milder taste and sweeter flavor, Red Gan is recommended. For those who enjoy a spicy and refreshing taste, Green Gan is a good choice.