Suan gan cha is a Hakka citrus-tea preparation in which tea and citrus are brought together through a labor-intensive drying and aging tradition. CoffeeBox describes hollowed citrus filled with tea and fruit material, then repeatedly steamed and dried. Individual producers' methods differ, so the familiar expression of repeated steaming and drying should not be mistaken for one universal production specification.
The pairing idea rests on aroma: aged peel, deeper tea notes and a gently bitter finish can meet coffee's citrus or roasted flavors. Start by tasting the prepared tea and coffee separately. This makes it easier to identify whether the combination adds a pleasing bridge or simply obscures both drinks.
For a mixed drink, use small measured additions of brewed tea to coffee and record the balance you prefer. A sweeter chocolate-led coffee may produce a different result from a sharper floral lot. The source does not establish a definitive tested ratio or medicinal effect. Use a sound food product prepared according to its instructions, and treat the experiment as a flavor exercise rather than an attempt to reproduce an aging process at home.
The conversation
A good question can make a better brew.