What is a small green mandarin? Which is better vs red mandarin?

Xiaoqingtang, a type of mandarin tea, belongs to the reprocessed tea category. Since the tea is made from small green mandarins that are not ripe, this tea is named after small green mandarins.

I first came into contact with the little green mandarin, I was attracted by its delicate and lovely appearance, and after a few brews, I gradually fell in love with this taste, the entrance is fresh and pleasant, sweet and silky, and the sweet aftertaste is long, giving people a refreshing feeling. The light fragrance of the peel and the smoothness of Pu'er tea are skillfully combined to form a unique taste.

After that, he studied carefully and found that the small green mandarin is not only pleasing in appearance, but also has a very high appearance, and its connotation is not only rich but also has a long history. As early as the Tang Dynasty, Lu Yu's "Book of Tea" mentioned that orange peel was added to make tea, and citrus peel with tea has a long history in China. Traditional Chinese medicine believes that the green peel tangerine peel is slightly warm, bitter and bitter in taste, enters the liver and gallbladder meridians, and has the effects of regulating liver qi, pharyngitis, eliminating accumulation and stagnation, and protecting the cardiovascular system

It has the functions of strengthening the spleen and stomach, dissolving phlegm and relieving cough, lowering lipids**, beautifying and beautifying, and anti-aging.

At present, there is also a saying that although the oil ketones in the small green mandarin peel can not be absorbed by the human body, it can play a role in dilating the upper respiratory tract, drinking can improve chronic pharyngitis, anti-haze, rhinitis, cold nasal congestion has the effect of unobstructed breathing. In addition, it is small and delicate and easy to brew, so in recent years, small green mandarins have become hot during the winter haze season.

As for the question of which is better, green mandarin or red mandarin, you only need to understand the whole process.

The mandarin oranges used to make mandarin tea, just like people, have different stages of growth. The small fruit formed by mandarin oranges is called fetal mandarin, which is like being born in infancy; When you grow up, you will be a little green mandarin, just like when you are a teenager, young and immature; When you grow up a little more, you will slowly fade away from childishness and become two yellow mandarins, followed by two red mandarins, and the mandarins will begin to ripen at this time; With the passage of time, it has gradually stabilized, and it has become a large red mandarin, full and sweet.

The difference between the two teas is only different growth stages, and there is no better difference.

In fact, the small green mandarin is picked after the flowering and fruiting of special citrus trees (Shimei Mandarin Pucha), which is small, and each time it is picked, it means that there is one less grown citrus, so the yield is relatively small, more precious, and the collection value is high. There will also be differences in the small green mandarins** in different production areas, and the small green mandarins** in the core production areas will be slightly higher. This small green mandarin has a special aroma, its aroma is fresh and pleasant, the epidermis is evenly dense with oil cells, and the epidermis is uneven.

Generally, the size should not be too large, too large fruit will have a heavier sour taste.

When tangerine peel meets Pu'er, one is from Lingnan Xinhui, which has the reputation of "thousand-year-old ginseng, hundred-year-old tangerine peel", and the other is from the high mountains of Yunnan, which have abundant rain, clouds and mist, and fertile land all year round. In fact, citrus tea is not a new product, and there are records that citrus tea has a history of 100 years.

Since ancient times, there has been a way to taste tea with other foods, and citrus pushi is one of the best products, which skillfully combines pu'er tea leaves with citrus peel to create a special fruit tea.

The skin peeled out of the green mandarin processing is called green peel, which is generally picked in October, the skin is thin, the color is dark, the sex is mild, the quality is hard and fragrant, the spicy and bitter is bitter, and it is resistant to storage.

Two red mandarin oranges refer to the not fully ripe oranges, the two red oranges are processed and peeled out of the orange peel called two red oranges, generally picked in November every year, the skin is slightly thicker, the grass green wears red, the texture is soft and hard, the sex is mild, spicy and bitter, resistant to Tibet, the big red mandarin refers to the fully ripe orange, and the orange is called the big red from November to the winter solstice. Because this is a citrus peel with high sugar, it is very fragrant to make soup and sugar water with big red peel, but it is recommended to store it for more than 10 years.

The effect of small green mandarin: The tangerine peel dried with Xinhui mandarin orange has the effects of dissolving phlegm and relieving cough, removing blood stasis, warming the stomach, and preventing cancer. The longer the red tangerine peel is placed, the more valuable it is, which shows that the Xinhui tangerine peel is not in vain.

Mandarin oranges are neither black nor green teaXiaoqingtang is an acquired tea variety, the flesh in the Xinhui tangerine peel is taken out, and then filled with ripe Pu'er tea, so it is neither black tea nor green tea, it belongs to Pu'er tea, this unique production process makes Xiaoqingtang have both the fruity aroma of tangerine peel and the mellow of Pu'er, and is rich in vitamins and nutrients, and has a unique flavor when brewing.

The small green mandarin is different from all other teas in terms of production, first make the Pu'er tea into mature tea, and then pick the citrus when it is not fully ripe, at this time the citrus still retains the sour taste, take out all the flesh inside the Pu'er tea can be sealed inside the small green mandarin, cover the lid and use the way of raw drying, so that the husk of the small green mandarin and the ripe Pu'er tea are fused with each other.

What season is it suitable to drink:Small green mandarin drinking regardless of the season, all year round are suitable for drinking, in different seasons have different effects, each time you drink take out a drink with boiling water, although regardless of the season, but the small green mandarin in the autumn and winter two seasons to drink the best, autumn and winter environment and climate is dry, easy to produce tiredness and fatigue, drinking small green mandarin can supplement energy, but also warm the stomach and help digestion.

1. Preferred brand tasting outfit.

Try the tastings before you buy**! The reason why the brand has always been emphasized is because the threshold for making mandarin tea is very low, but it is not so easy to make a good mandarin tea. The credibility of the brand is generally relatively high, which can be slightly corroborated by the phenomenon that "orange tea" and "orange tea" are indistinguishable from a certain treasure, after all, the brand often means "professional":

Xinhui tea branch orange in the status of citrus tea, how can it be replaced by other orange fruits?

And tasting packaging is really a very good invention, especially for consumers, you can spend the least economic cost to choose tea, set tea. Because the tasting outfit is generally small and low**, it is a bit similar to the taste of the old days when restaurants shouted "come back after eating", and then buy formal wear after trying it.

2. Raw materials are also very important.

Good orange tea should also be good! Now most people know that authentic citrus pu tea is made of tea branch orange from Xinhui, Jiangmen, Guangdong, so many businesses in the promotion of their own citrus pu tea products, the introduction of another raw material ripe tea is passing by or even not, such citrus pu tea products often mean that the quality of the ripe tea raw materials used is too poor, it is difficult to say, and the regular brand will generally do citrus peel and ripe tea in all aspects.

3. Drink with focus.

The drinking taste will honestly tell you if the process is in place! The Xinhui citrus is still in the young fruit stage, with high fruit acid content, rich aromatic substances, and a strong bitter and astringent taste. Therefore, the entrance of small green mandarin tangerine peel Pu'er with insufficient processing technology generally has miscellaneous flavors such as bitter hemp, sour and astringent, which makes people uncomfortable.

The rich fragrance of high-quality citrus peel in the core production area of Xinhui, and the modern processing technology of fine control and polishing, are harmonious with the flavor of the finished citrus tea blended with Pu'er ripe tea, which is thick and full. To sum up, the raw materials are authentic, the process is in place, and the taste is good is a reliable small green mandarin tangerine peel Pu'er, remember to screen it well when purchasing!

The selection of authentic Xinhui small green mandarins, the filled tea quality is excellent, and the natural drying process is followed, which can be called a good small green mandarin.

It is also a kind of tea, but the difference is that the tea that is processed after tomorrow is mainly with lime in it. It is usually mixed with other tea leaves, and the taste is very good. The combination of small green mandarin and Puzaosun Xin'er tea is mainly made of Xinhui mandarin orange produced in Xinhui area, Jiangmen City, Guangdong Province, and the unripe citrus fruit is used as raw material, the flesh inside is hollowed out, the peel is cleaned and dried, and then the Pu'er loose ripe tea produced in Yunnan is packed into the peel and processed by a specific process.

The main reason is that the taste is relatively unique, and compared with conventional tea, green mandarin tea is very special. And it will have the scent of lime. Convenient and simple, resistant to brewing, because the tea leaves are in the citrus fruit, so the tea release is relatively slow, no matter how to brew, the soup color is very beautiful, suitable for casual tea lovers.

Kay Town. It doesn't belong, but it will taste like black tea and green tea. Generally, it depends on which flavor is chosen. Pu'er is divided into black tea and green tea, and small green mandarin is made of Xinhui citrus, that is, a variety used to make tangerine peel, and high-quality green mandarin orange is selected to hollow out the pulp and then put it into Pu'er tea, combined with the process.

For people who love tea, green mandarin tea is very common, the taste is relatively monocontinental, there will be a fermented taste, compared to ordinary tea, the taste is relatively deep. For Pu'er tea, there are both Pu'er black tea and Pu'er green tea, but many people think that Pu'er is black tea through tea soup, but in fact, Pu'er tea cannot be simply judged to be black tea or green tea, but it can be accurately said that it is fermented tea.

Since the small green mandarin belongs to the acquired processed tea, it is to choose high-quality green mandarin to hollow out the pulp and then put it into Pu'er tea, and Pu'er is divided into black tea and green tea, so for whether the small green mandarin is black tea or green tea, it depends on whether the Pu'er tea put in it is Pu'er black tea or green tea.

Small green mandarin short answerThe small green mandarin mainly uses the Xinhui mandarin produced in the Xinhui area of Jiangmen City, Guangdong Province, and the unripe citrus fruit is used as raw material, the flesh inside is hollowed out, the peel is cleaned and dried, and then the Pu'er Haokong loose ripe tea produced in Yunnan is packed into the peel and processed by a specific process.

Its taste is more unique than that of the socks, and compared with the conventional tea, the green mandarin tea is very special. And it will have the scent of lime. Convenient and simple, resistant to brewing, because the tea leaves are in the citrus fruit, the tea is released relatively slowly, no matter how to brew, the soup color is very beautiful.

1. Since the small green mandarin belongs to the acquired processed tea, it is to choose high-quality green mandarin hollowed out pulp and then put it into Pu'er tea, and Pu'er is divided into black tea and green tea, so for whether the small green mandarin is black tea or green tea, it depends on whether the Pu'er tea put in it is Pu'er black tea or green tea.

2. The small green mandarin mainly uses the Xinhui mandarin produced in the Xinhui area of Jiangmen City, Guangdong Province, and the unripe citrus fruit is used as raw material, the flesh inside is hollowed out, the peel is cleaned and dried, and then the Pu'er loose ripe tea produced in Yunnan is packed into the peel and processed by a specific process.

3. Its taste is more unique than that of Tante, compared with conventional tea, green orange tea is very special. And it will have the scent of lime. Convenient and simple, resistant to brewing, because the tea leaves are in the citrus fruit, the tea properties of the sodan, the release of tea is relatively slow, no matter how to brew, the soup color is very beautiful.

Hello, dear, find out for you: Xiao Ling judged that the red and small green mandarins will be better than the small green mandarins. Little green mandarin:

Refers to the peel processed by harvesting the fruit when the peel of the citrus fruit is not colored and physiologically immature (usually refers to the beginning of autumn to the autumn equinox of the lunar calendar), at this time the content of hesperidin is higher, the content of polysaccharides is lower, the oil chamber is smaller and not very full, the peel is blue-green, the color of the tangerine peel is blue-brown to blue-black, the quality is hard, the skin is thin, the taste is bitter, the air is fragrant, and it is resistant to storage. Small lime red: refers to the peel processed by the fruit of Xinhui citrus (usually refers to the harvest before and after the winter solstice, and the fruit has ripened), at this time the hesperidin content is low, the content of polysaccharides is higher, the oil chamber is large and full, the peel color is bright red to red, the color of tangerine peel is brown-red to brown-black, the quality is soft, the skin is thick, the sex is warm, the taste is sweet and fragrant, and it is not resistant to storage.