Green Mandarin Pu'er Tea青柑普洱 90g Bag [YZ01]

Taste

Selected small green tangerines from Xinhui, Guangdong + 6-year-old mature Pu'er tea in Bulang Mountain, Yunnan, is the perfect combination of the old fragrance of Pu'er tea and the sweetness of citrus, a light sip, the lips and teeth are fragrant. It also has the functions of relieving greasy mouth and clearing intestines! The longer it`s aged, the better the efficacy and the better the taste.

Dry tea: small and round, dry tea is black and even.

Aroma: Fruity aroma.

Soup:Dark red, clear and translucent.

Taste: Sweet and refreshing, but also a little astringent.

Wet tea: Reddish brown evenly, citrus peel thick.

Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.

Material

Net weight:  90g/Bag

Grade: 1 Grade

Type: Reprocessed tea (Ripe Pu‘er + Tangerine Peel)

Picking Standard: 1 bud 2 leaves

Origin: 

Bulang Mountain, Yunnan Province. China

Orange-Jiang Men City, Guangdong Province. China

How to brew

1. The whole brew. Poke the lid of the tangerine, put the whole grain together with the lid directly into the cup, brew with 100 ℃ water, and let the substances in the tea dissolve slowly. 1-2 courses of soaking for 15s, 3-10 courses of soaking for 10s, and then soaking for about 30-60s according to the color of tea soup. It can be brewed for more than 20 times, and it is very resistant to foaming.
2. Crushing and brewing. Break the green mandarin into small pieces, brew with 100 ℃ water, and completely release the flavor of tea in a short time.Brewing quickly, and soak for 5-10s per course.
3. Drilling and brewing. Use a tea needle to drill a few small holes around and at the bottom of the tangerine, and then pour it into 100 ℃ water. Soak for 10-15s per course, and prolong the soaking time according to the color of tea soup. (No matter which brewing method you choose, the first brew should be poured out, so that tea residues would be washed away, and the tea flavor be awakened)

What is tangerine

Tangerine is one of the types of citrus tea, which refers to the peel processed by harvesting the fruit when the peel is not colored and physiologically immature. Generally, it is the citrus picked from July to September. The citrus peel during this period is matched with Yunnan Pu‘er tea.The product processed by a specific process is called “Xiaoqinggan”（小青柑）.

The "white frost" of tangerine: tangerine Pu'er tea will produce "citrus oil crystals" during the aging process, commonly known as "white frost", because the natural color of the green mandarin fruit has a high content of aromatic oil, and it is exposed to sunlight or low-temperature baking process. "White frost" is a phenomenon unique to high-quality tangerine Pu'er tea, so please drink it with confidence. (The difference between mildew and hoarfrost is that hoarfrost is not easy to wipe off, and will not fall off when wiped by hand.)

Why are Xiaoqinggan better in the sun?

Most of the small green mandarin oranges on the market are dried at high temperature, which is more efficient, lower in cost and less difficult to store. Compared with high-temperature baking, low-temperature baking and solar drying have a longer time and higher cost, but they maintain a certain transition space in the middle and late stages, and the taste is better.

This small green mandarin is made of 6-year-old matured tea from Bulang Mountain, Yunnan, and wrapped in July mandarin from Xinhui, the core producing area of tangerine peel.Sun-dried, it has a sweet taste, rich citrus aroma, and natural taste of sunshine,has natural sunshine taste. Each one is individually packaged, small and exquisite. The charm of small green mandarin lies in the fusion of fruity aroma and tea leaves, blending with each other, sweet and refreshing, and a little astringent.