Ensemble tangerines are moderately to moderately finely cooked to semi-spherical and sometimes slightly seedless and orange-colored, which usually reaches maturity before the fruit is fully colored. Its skin is thin and somewhat leathery with a relatively smooth surface and prominent oily glands that are easily separated from the meat. As the fruit passes through the puberty stage, the skin becomes uneven at an increasing rate and further away from the meat. The axis of the hollow fruit and its flesh are orange with crisp and fleshy texture. The flesh is aromatic and low-acid and its juices are short and wide. Enshang tangerine is one of the earliest varieties of tangerine in northern Iran which reaches 15 October to 15 November. This type of tangerine is resistant to cold below -9 ° C.