Can you drink pear mountain tea boiled? Can you drink pears and tea leaves together?

Lishan tea can be boiled and drunk, which is very thirst-quenching.

It can be boiled and drunk. It works well!

Lishan tea can be boiled and drunk, and I think the taste is very good after boiling, and it is very delicious.

Preparation of ingredients for the preparation of fruit tea:

Orange: 1, Pear: 1, Apple: 1, Lemon: 1, Strawberry: 10, Passion Fruit: 1 2, Green Tea: 1-2 packets.

1. Clean all the fruits, soak the lemon in lightly salted water, cut the apples and pears into cubes, peel the oranges and slice them, slice the lemons directly after soaking, and cut the strawberries and passion fruit in half.

2. Add all the fruits except passion fruit to the boiling pot, and the water in the pot is twice as large as the fruit.

3. Cook over medium-low heat until the water in the pot boils, remove the floating objects with a small and medium-sized spoon, and turn off the heat. Finally, add the green tea bag for 8min.

4. After the tea cools, you can add passion fruit. The right amount of syrup can be added according to personal taste.

It is best to peel and core pear tea when boiling, and if it feels too troublesome, you can also leave it unnecessary. However, removing the skin and pit of the pear and boiling it again can make the boiled pear tea taste better.

If you drink it alone, you only need to prepare one pear, and if there are still people in the family who want to drink pear tea, you can prepare a few more pears. When the pear is ready, wash it first, then remove the skin of the pear, cut off the top to use it as a lid, and then use a knife and spoon to dig out the core in the middle of the code source.

Prepare a pot for boiling pears, place the pears in a deep dish or bowl, put them in the pot, add rock sugar, and cover with a lid. Boil for about 1 to 2 hours to soften the pears completely and then serve out of the pot.

If you feel that it is troublesome to dig the pit of Sydney, you can clean the pear, remove the skin, cut it into a large piece, put it in a bowl, add rock sugar, and then steam it in a steamer until it is soft. You can use a steaming pot or casserole to serve pear pieces, or you can use a rice cooker to steam them.

Pear tea does not need to be boiled for too long, otherwise the pears will rot and the pear tea will not taste good. If you like to drink something sweeter, you can add two more pieces of rock sugar. During the boiling process, first boil over high heat, delay the Zen state until the water boils, turn the heat down after the water boils, and then you can get out of the pot after cooking.

1. Peel the prepared pears and cut them into small pieces, and put them in a bowl for later use.

2. After cleaning the dried lilies you bought, soak them in cold water, generally for about 15 minutes. If you are worried that the cleaning is not clean enough, you can add a little salt to the water to remove the dirt from the dried lilies.

3. After weighing the required dates with the rock sugar to be bent, put them aside for later use. 500g of pears, 1000ml of water, plus 50g of rock sugar, you can increase the taste of sweeter, and 50g of rock sugar is enough for the lighter taste.

4. Put the pear pieces into the stew pot, if there is no stew cup, you can directly use the casserole stool or the ordinary iron pot at home. If you want to be convenient and fast, you can also use a rice cooker, choose according to the actual situation.

5. Put the stew pot in the steaming oven and steam at 180 degrees for 15 minutes.

After a few minutes, remove the stew pot, then put the stewed rock sugar pears in a container, let them cool and serve. You can also sprinkle some goji berries for garnish before coming out of the pan.

Cooking Tips]:

1. If you want rock sugar pears to taste good, the ratio of rock sugar and pear is more important. 500g of Sydney pears need 1000ml of pure water, and this ratio can be adjusted according to your actual situation.

2. If there is no steam oven at home, you can directly use an iron pot to stew and sell wisdom. Generally, the general simmering time is 20 minutes, during which the stirring is constant.

3. The advantage of using a rice cooker to stew is that it can be timed, generally in porridge mode, and it can be eaten in 15 minutes to 20 minutes.

4. Rock sugar must be used to stew pears with rock sugar, and white sugar cannot be used, which not only has a bad taste, but also has no high nutritional value as rock sugar.

5. In addition to lilies, you can also put some wolfberries appropriately.

1. Wash the pears and cut them into thin slices.

2. Don't forget to dig out the seeds between the pear rake and the pear after cutting. Otherwise, boiling pear water will be more bitter.

3. Put the pear slices into the pot, and then pour a certain amount of water according to the number of pears, preferably boiling water.

4. Then close the lid and turn on high heat to start boiling the pear water.

5. After the water boils, put in the rock sugar, and put in the appropriate amount of rock sugar according to the amount of water. If you put too much, it will be too sweet, and if you put too little, it will not taste. After putting the rock sugar, stir it every once in a while to ensure that the rock sugar is fully dissolved.

Summary. Hello, Lishan tea belongs to oolong tea, which naturally has an expiration date. At room temperature of 15-26 degrees, the packaging is stored in a cool and odorless place away from light after vacuum.

The vacuum bag has a shelf life of two years if it is not opened, and the taste remains unchanged after three years of refrigeration. It is best to drink within three months after the vacuum bag is opened. 

Hello. How long can Lishan old tea be stored.

Hello, Pure Modified Lishan Tea belongs to oolong tea, and the natural front trouser bucket has an expiration date. At room temperature of 15-26 degrees, the packaging is stored in a cool and odorless place away from light after vacuum. The vacuum bag has a shelf life of two years if it is not opened, and the taste remains unchanged after three years of refrigeration.

It is best to drink the real silver grinding empty bag within three months after opening. 

Hello, if there is a tin can to hold tea in the oak at home, it is great, if there is no one at home, you can also use iron cans, porcelain cans, and tinplate tea cans with double lids to hold tea. When canning, it should be noted that the tea round leaves must be filled, so as to reduce oxidation, and finally cover and seal. In addition, you can also seal the Taiwan pear mountain tea and put it in the freezer compartment of the refrigerator for cryopreservation. 鹿

Lishan tea is also Taiwan's oolong famous tea.

The tea leaves of Lishan tea rarely have jerky and smelly green feeling caused by insufficient withering, which also forms the main reason for the popularity of Lishan tea. The pear mountain tea produced in Fushoushan Farm, Cuifeng, Cuiluan, Wuling, Tianfu, Songmao, Hongxiang, Daxue Mountain, Baxian Mountain and other production areas all have their characteristics, among which Fushoushan Farm, Wuling Farm and Cuifeng are the most representative.

In the mid-1970s, the Fushoushan Farm of the Retirement Association began to plant tea, and gradually spread, at an altitude of about 2,000 meters, the soil structure is gravelly loam and shale terrain, and the production period is from the end of May to the beginning of October, and the annual harvest is 2 to 3 seasons. Perennial in a low temperature environment, tea grows slowly and is often baptized by snow, the tea soup is delicious, sweet and smooth, is a high-quality environment for breeding tea trees.

Characteristics of Lishan tea:

Lishan tea buds are soft, the mesophyll is thick, the pectin content is high, the aroma is elegant, the tea color is honey green and yellow, the taste is sweet and mellow, smooth and soft and resistant to brewing, and the tea soup can be more condensed and sweet after cold. Annual production period: late May and early June for spring tea; Autumn tea in early August; The best time for winter tea is late October.

It is only harvested two or three times a year, so the leaves are large and thick, and its tea is long and soft, and the aftertaste is strong. At the same time, due to the perennial clouds and mist, the temperature is cold and the winter is snowy, the growth period is long, creating the characteristics of tea leaf flesh hypertrophy. Its taste is sweet and mellow, the cold mineral taste is particularly heavy, the taste has a fruity aroma, and it is blessed with unique color, fragrance and sweet characteristics.

The above content reference: Encyclopedia - Lishan tea.