Shou Pu-erh Digestive with Ginger and Tangerine Peel
Ripe Shou pu-erh brewed with fresh ginger and dried tangerine peel—a classic Yunnan after-meal digestive that warms, grounds, and gently cuts grease.
Shou (ripe) pu-erh is the post-fermented sibling of Sheng. Through a controlled pile-fermentation called wo dui, the leaves develop their iconic earthy, woody, almost mushroom-like depth and lose all of Sheng's young-tea sharpness. It's the smooth, comforting workhorse of Yunnan tea.
In Cantonese dim sum tradition, ripe pu-erh is the default tea on the table because of its legendary ability to cut grease and ease digestion after rich, fatty meals. This wellness tonic supercharges that effect by adding fresh ginger (for warmth and motion) and aged tangerine peel (chen pi, a TCM digestive classic).
The aged tangerine peel is the secret weapon. Even a small piece transforms the brew, layering bright citrus oils over Shou's woody base. If you can find authentic Xinhui chen pi, use it—but a strip of organic tangerine zest dried in the oven for 20 minutes at 60°C works in a pinch.
Brew at full boil (95–100°C) with a longer first steep than you'd give other teas (Shou can take it). Sip 20 minutes after eating, especially after greasy or heavy meals. It's the tea your stomach reaches for when nothing else feels right.
Ingredients
- 5 g Shou pu-erh (loose or broken from a tuocha or cake)
- 200 ml hot water (95°C), divided
- 1 thin slice fresh ginger (about 2 cm)
- 1 small piece dried tangerine peel (chen pi), about 2 cm square
- 1 tsp brown rock sugar or honey
- 1 jujube date, pitted and halved (optional)
How to make it
- 1Rinse the Shou leaves: pour 95°C water over them in a small teapot, wait 5 seconds, then discard. Repeat once. This is essential to wash off any fermentation dust.
- 2Add ginger slice, tangerine peel, and jujube (if using) to the rinsed leaves.
- 3Pour 200 ml water at 95°C and steep for 30 seconds.
- 4Decant fully into a small pitcher. Stir in rock sugar or honey while still hot.
- 5Pour into a small cup and sip warm. Re-steep the same leaves 5–8 more times, adding 10 seconds per infusion.
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