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Not my go-to tea (I prefer completely pure, unflavored teas), but stuffing Xinhui mandarins with pu’er tea and allowing the combination to age is a traditional practice and results in a very comforting tea. The shu pu’er picks up a very interesting citrus / menthol / medicinal note from the aged mandarin peel which actually offsets and compliments the chocolatey richness of the base tea quite nicely (to be expected I guess). A very comforting, smooth, and mellow brew.