What are the brewing methods of small green mandarins, and what are the brewing methods of small gre

There are three brewing methods: whole mandarin, crushed skin brewing and poke hole brewing, each brewing method is similar in form, but there are also slight differences. The best way to do this is to brew the whole one, and here's how to do it:

1. Brew the whole piece:

a. Put the small green mandarin into the bowl and remove the lid;

b. Inject boiling water into the tea hole, let the water seep out of the bottom hole, and make the internal Pu'er tea completely immersed;

c. After the water is boiled, the first time to wash the tea, the second time to moisten the tea, the third time to start soaking for 5 seconds each time to produce tea, and then gradually increase the soaking time to ensure the taste and taste of the tea soup;

d. It is recommended that after the fifth brewing, you can use clay pots, silver pots, stainless steel pots, glass pots, etc. to brew tea directly, which will have a more mellow taste and a stronger fruity aroma.

2. Brewing with crushed skin:

a. Unpack the package and take out the complete green mandarin;

b. Carefully break the small green mandarin oranges, and put the orange peel and tea leaves into a cup or pot at the same time;

c. Add boiling water to brew, wash the tea for the first time, moisten the tea for the second time, and make sure the soup is made quickly for the first five brews, so as to avoid the tea soup being too rich, which may be bitter and astringent;

d. After five bubbles, the soaking time can be gradually increased to ensure the taste and taste of the tea soup. It can brew about 13 bubbles.

3. Poke hole brewing:

a. Unpack the package, take out the whole green mandarin, and prepare a Pu'er tea knife;

b. Use a Pu'er tea knife to drill holes around and at the bottom of the small green mandarin, and the size of the hole is suitable for not leaking broken tea;

c. Put the drilled small green mandarin into the pot and add boiling water. The tea is slowly leached out, blending with the fragrance of the peel, and the taste is moderately sweet;

d. It is recommended that after the fifth brewing, you can use clay pots, silver pots, stainless steel pots, glass pots, etc. to brew tea directly, which will have a more mellow taste and a stronger fruity aroma.

Notes:

1. Do not drink "old tree green mandarin" close to meals, half an hour before bedtime, etc., it is better to drink it one to two hours after lunch.

2. The first time to wash the tea, the second time to moisten the tea, and the third time to start the official brewing of small green oranges.

1. Lift the lid to brew method.

Lift the lid of the green mandarin filler, and then put the whole green mandarin directly into the cup or pot with the cover, add boiling water to brew, and then wait for the orange peel and the substances in the pu'er to slowly dissolve out, and the soup can be dark golden yellow.

After the water is boiled, the tea is washed for the first time, the tea is moistened for the second time, and the tea is brewed for 5 seconds each time, and then the soaking time can be gradually increased to ensure the taste and taste of the tea soup.

It is recommended that after the fifth brewing, you can use a clay pot, silver kettle, stainless steel kettle, glass kettle, etc. to brew tea directly, which has a more mellow taste and a stronger fruity aroma.

Pros: Good bubble resistance, good integration of peel taste and Pu'er tea soup, low brewing method requirements and easy operation.

Disadvantages: Boiling water can only seep through the lid, and the dissolution effect of Pu'er tea is uneven.

Second, the crushed skin brewing method.

1.Unpack and remove the whole green mandarins;

2.Carefully break the green mandarins and place the peel and tea leaves in a cup or pot at the same time.

3.Add boiling water to brew, wash the tea for the first time, moisten the tea for the second time, and make sure the soup comes out quickly for the first five brews to avoid the tea soup being too rich, which may be bitter and astringent.

4.After five brews, you can gradually increase the soaking time to ensure the taste and taste of the tea. It can brew about 13 bubbles.

Pros: The amount of tea leaves and peels can be flexibly adjusted according to your own taste.

Disadvantages: The peel is hard and difficult to break, and can only be broken with a tea needle before brewing.

In addition, due to the rapid dissolution rate of Pu'er tea, the foaming tolerance is reduced, and the dissolved substances from the peel are slower, the skin aroma is lighter, and the taste balance is insufficient.

3. Drilling and brewing method.

Prepare a Pu'er tea knife, use the tea knife to drill nine holes around the green mandarin and the bottom of the mandarin, and the size of the hole is appropriate not to leak broken tea. Then put it into the pot, brew the boiling water, and the tea is slowly leached, slowly blending with the fragrance of the orange peel. The taste is moderately sweet and resistant to bubbles, and the porous citrus peel wraps the Pu'er tea, which does not leak out broken tea and prevents the tea from dissolving too quickly.

Pros: Good taste, moderate concentration and aroma, long bubble resistance.

Disadvantages: You need to use a Pu'er tea knife to make your own holes, which is a little complicated and the brewing speed is a little slow.

Note: It is recommended to use a tapered tip for tea knives, and the force should be controlled moderately to prevent injury to the hands.

There are several brewing methods for small green mandarins, one is cold brewing, and the other is hot water brewing. Generally, it is brewed with hot water, because the tea leaves and small green oranges need to be washed out with the temperature of hot water, and the small green is broken and washed into the hot boiling water, so that there is a small fragrance of oranges and a strong fragrance of Pu'er.

Crushed skin brewing method: pour out an appropriate amount of tea leaves in the small green mandarin tea, then break the orange shell into several small pieces, mix with the tea leaves, and then add boiling water to brew. The brewing utensils can be a kung fu tea set, or a simpler office cup or teapot.

Lifting the lid to brew and drinking: Put the whole green mandarin into the gaiwan or purple clay pot, pour water along the periphery of the orange fruit, and then aim at the lid to inject water at a fixed point, so that every tea leaf in the small green mandarin is fully penetrated. After waking up the tea, each time the tea is steeped for 5-8 seconds, and then the soaking time can be gradually increased, this method does not damage the whole of the small green mandarin, and you can see a complete one after drinking, but the taste release is slower.

Nine-hole brewing method: this method is more complicated but the best effect, prepare a tea knife, drill nine holes around and at the bottom of the small green mandarin with a tea knife, the size of the hole is appropriate to not leak broken tea, put the small green mandarin tea after drilling into the pot, flush with boiling water, the tea is slowly leached, and the fragrance of the citrus peel is slowly fused, the taste is sweet and moderate, and it is extremely resistant to bubbles, the porous orange peel wraps the Pu'er tea, there is no broken tea leakage, and the dissolution speed can be prevented from being too fast.

Hello dear, the brewing method of small green mandarin is as follows:1Flip-top brewing method:

Lift the lid of the small green mandarin filler and put the lid and tea fruit into the pot together. 2.After the water is boiled, the tea is washed and moistened, and then the virtual animal begins to brew, and the soup can be tasted until it is dark golden yellow.

3.Crushed skin brewing method: pour out the Pu'er tea in the small green mandarin, and then break the orange peel shell into several small pieces and mix with the Pu'er Liwu tea, put it into the pot together, and then add boiling water to brew.

4.Drilling brewing method: first use a Pu'er tea knife to drill nine holes around the small green mandarin and the bottom of the orange, and then put it into the quick ding pot, brew boiling water, and wait for the tea to be slowly leached out before you can taste it.

How to brew small green mandarins:1. Broken skin soaking method.

First pour out a part of the tea inside the small citrus green, and then tear off a few pieces of the orange peel outside by hand, mix it with Pu'er tea, put it into the teacup, and then flush it into the boiling water, the first water is to wash the tea, soak it for a few seconds and pour it off quickly, the second tea can be drunk, generally about five seconds can be out of the soup, quickly filter the tea soup.

2. Lift the lid to brew and drink.

First open the package of the citrus, then remove the lid on it, put the citrus green into the teapot, and add boiling water to brew. Similarly, the first brew is not drinkable, the first brew is to wash the tea, you must quickly pour out the water, the second brew can be drunk, the second brew after adding boiling water, you must wait until the substances in the orange peel slowly dissolve, and see the color of the tea soup turn golden yellow.

How to preserve small green mandarins.

1.Store tightly sealed to avoid direct exposure to air.

2.Prevent moisture, keep away from places with high humidity and temperature.

3.Anti-odor, keep away from places with miscellaneous odors and fumes.

4.It is stored in a non-vacuum environment, and a small amount of oxygen can promote the fusion of citrus tea.

5.Do not store in the refrigerator, the temperature is too low is not conducive to the aging of the tea.

6.For long-term storage, it is recommended to use sealed ceramic jars or iron cans for storage containers.