Hakka Aged Orange Tea｜陳年客家酸柑茶

What is Sour Citrus Tea (Sankancha)?
 
In the world of tea, tea is broadly classified into the following six types based on differences in processing methods.
 
 
 
White tea
 
 
Green Tea 
 
 
Yellow tea
 
 
Blue tea (oolong tea)
 
 
Black tea
 
 
Dark tea (post-fermented tea)
 
 
Among these, black tea is typified by Pu-erh tea from Yunnan, China, and in Japan , Awa Bancha and Goishi tea are also well-known.
 
The most distinctive feature of black tea, unlike the other five types of tea, is that it undergoes true fermentation through the action of microorganisms, rather than through the oxidation of catechins by enzymes within the tea leaves themselves (so-called "fermentation").
 
 *Generally, "fermentation" refers to the beneficial changes that occur in a substance due to the action of microorganisms. However, in the case of tea, "fermentation" usually refers to the oxidation of catechins by the action of enzymes in the tea leaves. — Japan Tea Technology Association, "Dictionary of Scientific Terms for Tea (2nd Edition)" (2007)
 
[The wisdom of preserving tea by compressing it]
 
Compressed tea (kin'atsu-cha) is tea that has been compressed and solidified during the tea-making process. In contrast, loose tea leaves are called loose tea (san-cha).
 
Because tea is produced in warm, humid regions, transporting loose tea leaves in the past presented challenges such as moisture absorption, breakage during transport, and difficulty in long-term storage.
 
To solve these problems, compressed tea was developed as a way to improve its shelf life and transportability .
 
[Sour Citrus Tea, a drink born from Taiwanese Hakka culture]
 
In Taiwan, there has long been a culture of compressed tea, rooted in the Hakka spirit of valuing things and disliking waste . A prime example of this is sour citrus tea , now primarily known as a health tea.
 
Every year during the Lunar New Year, in Taiwan, the "Hutoukan" (a citrus fruit that is a hybrid of bitter orange and pomelo), which is much larger than the regular pokan, is displayed in homes as a good luck charm.
 
Tiger head citrus fruits are resistant to spoilage even after being left for about a month, but their flesh and juice are very sour and bitter, making them unsuitable for eating raw. By the time the Lunar New Year is over, they lose moisture, become hard and shriveled, and are often simply discarded.
 
The Hakka ancestors, reluctant to waste these resources, packed oolong tea, black tea, and medicinal herbs they had at home into tiger head citrus fruits and repeatedly steamed, compressed, and dried them to regenerate a highly preserved compressed tea .
 
[Nine Steaming and Nine Sunshine – A manufacturing process that takes three months]
 
The production of sour citrus tea is very labor-intensive.
 
A hole is made in the top of the fruit using a special metal tool, and the pulp and seeds are carefully removed. The pulp is finely ground in a blender, and the seeds, which cause bitterness, are removed. This is then mixed with oolong tea or black tea (and sometimes perilla, mint, or licorice), and the mixture is packed back into the tiger head citrus fruit.
 
The citrus peel is used as a lid, and the citrus fruit is tightly tied with string. Then, the process of steaming, compressing, and sun-drying (or low-temperature drying) is repeated more than nine times in a process called "nine steaming, nine sun drying."
 
It takes about three months to complete, and then it's aged for more than two years before it's finally ready to drink.
 
The finished sour citrus tea is as hard as a stone and, like Pu-erh tea, can be stored for a long time. It is said that the flavor becomes milder and the value increases after being aged for 5 or 10 years. When crushed and brewed, the acidity of citrus fruits, a subtle sweetness, and a plum-like aroma derived from aged tea rise up, creating a refreshing and profound flavor.
 
The dried peel of the tiger head citrus fruit is known as "chenpi" in traditional Chinese medicine and has long been considered beneficial for coughs and phlegm.
 
[Difference from Xiao Qing Gan]
 
The biggest difference between this and the recently popular Xiao Qing Gan is, the key feature is that the pulp and juice are used without being discarded. Therefore, not only the scent of essential oil derived from dried tangerine peel,
Even the natural sweetness and acidity of the fruit juice,
You can enjoy the harmonious blend of flavors.
 
This product is available in three types: tea bag type, loose leaf type, and whole citrus tea .
 
 
 
Loose leaf tea type: 20g/30g
It's easy to use, even for first-time users, and you can start enjoying it right away.
 
 
Whole type: Approximately 250g/piece. Comes with a special cloth bag.
Place it in a cloth bag and use it by crushing it little by little with a hammer or similar tool.
 
 
Crushed tea leaves can be stored in a resealable aluminum bag. It's also recommended to let it age further in a ceramic pot.
 
[Recommended brewing method]
 
Use 200ml of hot water for 1 tea bag (5g of tea leaves).
 
・First brew: 2 minutes extraction
 
・Second brew: 3 minutes extraction
 
- For the third infusion and beyond: Boil or add 1-2g of tea leaves and extract.
 
*A key feature is that it doesn't easily develop bitterness even after prolonged extraction.
*Boiling it over an open flame will result in a richer flavor.
 
■ How to crush whole sour citrus tea
 
Place one piece of sour citrus tea in the included cloth bag and crush it little by little with a hammer or similar tool.
① Place it vertically and lightly crush it from the side.
 
② Break it from each angle to break down the overall shape.
 
③ Turn it on its side and chop it finely and evenly.
 
④ Remove any large pieces of citrus peel and crush them further (leave the tea leaves as they are).
 
⑤ Remove the peel and tea leaves evenly and use by brewing or boiling.
 
* Crushed tea leaves can be stored in a resealable aluminum bag. Storing them in a ceramic pot is also recommended.
 

 
■ Hakka cuisine using sour citrus tea
 
Ingredients:
 
 
 
1 bone-in chicken thigh
 
 
5g of sour citrus tea (put in a tea bag)
 
 
Ginger (3 slices)
 
 
Jujubes, goji berries, salt (to taste)
 
 
*Optionally, add daikon radish or shiitake mushrooms.
 
Instructions: After parboiling the chicken, add all the ingredients to 1 liter of water and simmer over low heat for about 40 minutes.