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Pu Long Hao璞龙号-Nine-process Dried Tangerine Peel (Jiu Zhi Chen Pi )Ripe Pu‘er Tea 500g Can

$10.00 USD $160.00 USD
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Description

Tangerine Ripe Pu‘er Tea is made from Xinhui Citrus, a specialty of Xinhui, Guangdong Province, and Yunnan Pu'er loose-ripe tea. The shape of Tangerine Pu‘er tea is special. Pu‘er tea can absorb the fruity aroma of citrus peel for a long time. When brewing, it has a rich floral and old fragrance. The entrance is sweet, with a special fruity aroma and a unique flavor. In addition,tangerine Ripe Pu`er tea also has the functions of lowering lipids and losing weight, lowering blood pressure and blood lipids, reducing phlegm and relieving cough, and longer depositary, better the effect.

Retail price in China: ¥980

Can: 500 g / 17.6 oz

Production time: August 28, 2020

Shelf life: suitable for long-term storage under specified storage conditions.

Origin: Xinhui, Jiangmen, Guangdong Province/ Lincang, Yunnan Province

Grade: Top Grade

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

Picking Standard: 1 bud 2-3 leaves/4-5cm Citrus Fruit

Dry tea: Green mandarin is small and round, dry tea is black and even

Soup:Dark red, clear and translucent.

Aroma: Fruity aroma.

Taste: Mellow and sweet.

Wet tea: Reddish brown evenly, citrus peel thick.

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

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 awakene

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 use this packaging?

Exquisite tin can for external use, double-sealed to lock in the aroma of tea. Individually packaged one by one, small and exquisite. Packed with cotton paper, moisture-proof and moisture-absorbing.

Where do the raw materials come from?

The tea comes from the PuLongHao Iceland tea base, and the dry warehouse has been stored for ten years for the production of ripe pu'er loose tea. The taste is mellow.

Green citrus comes from Xinhui, Guangdong, the core production area. The 4-5cm citrus fruit with uniform size is selected and hand-picked in the season. The surface is smooth and contains a variety of nutrients.

What is the production process of citrus tea?

This product adopts the nine-process production: Regular picking→Screening size→Cleaning citrus→Opening and de-meat→Drying→Hand-filled tea→Low temperature drying→Sunshine drying→Packaging and sealing.

 Compared with high-temperature baking, low-temperature baking has a longer time and a slightly higher cost, but it maintains a certain transition space in the middle and late stages. Low-temperature baking has a shorter time than sunshine drying. The advantage is that it is easy to control and does not need to bear the risk of various weather changes during drying.

Low-temperature roasting has the advantages of enhancing aroma, completely drying, and maintaining specificity, and has a much better taste than citrus roasted at high temperature. It is a roasting process often used by manufacturers who pursue quality today.

 

Chen Pi Ripe Pu‘er Tea

Green Mandarin Pu'er

Green Orange Fruit Black Tea

Grade

 Top Grade

 1 Grade

 1 Grade

Tea raw materials

Yunnan Iceland has been aged for ten years

Yunnan Brown Mountain 6-year-old cooked Pu

Yunnan Black Tea

Tangerine peel raw materials

Guangdong Xinhui

Low temperature baking (9 steps)

Guangdong Xinhui

Sun drying

Guangdong Xinhui

Low temperature baking + sun drying

Taste

Sweet, plump, moisturizing

Fresh, sweet and refreshing, slightly astringent

Sweet and mellow floral and fruity aroma

How to brew

This Article can help better know the Black Tea Brewing. Hope you could like it.

Any questions, please email me: lapsangstore@gamil.com or message lapsangstore on instgram.

Black Tea:  

Tea Amount: 3-5 Grams. Can be added/decreased by your taste.

Tea Set: Gaiwan(盖碗) Better. Or any cups (better with infuser lid)

Water Temperature: 98-100°C

Steps:

1st: Boil the water, use the boiling water to warm the empty tea cup and Gaiwan(盖碗).

2nd: Pour the boiling water out.

3rd: Putting the tea leaves in Gaiwan(盖碗), shake it, smell the fragrance of dried tea in warm place.

Putting the tea leaves in cup (if you don’t have the Gaiwan).

After the above steps, if cost time, water may lower the 90°C, boil the water again.

4th: Pour boiling water along the wall of the Gaiwan(盖碗). 80 percent full at most.

The more brewing times, the more steeping time. It depends on the quality of the tea and tea lover’s taste.

5th: After steeping, pouring the tea water into tasting cup(品茗). Pour the boil water into the Gaiwan for next brewing…

Tips: Without Gaiwan(盖碗). Please attention to the steeping time in water, too long will not excite the full taste value of black tea:-)

 

Frequent Asked Questions.

Q: What is Gaiwan?

A: Tradition China Tea Set, can easily control the tea sitting time in boiling water.

 

Q: Why Gaiwan is better? If use normal cups, what difference?

In China, tea set can be divided into three main parts. Porcelain Gaiwan(瓷盖碗), Glass Cup, Purple Clay Teapot.

Porcelain Gaiwan(瓷盖碗), dissipate the heat faster, shorter the brewing time, can maximize release the fragrance and taste of the tea. Most suitable for brew Black Tea, White tea and Oolong Tea.

Glass Cup(玻璃杯), suitable for viewing the tea leaves, normal brewing time between Porcelain Gaiwan and Purple Clay Teapot. Most suitable for brew the Green Tea.

Purple Clay Teapot, longer brewing time than above two. Most suitable for brew Pu’er.

You might wonder, why Purple Clay Teapot can make tea more mellow and smooth.

Answer is:

Because purple sand is a porous material with good air permeability, it will absorb tea juice, so brewing the same tea tea soup multiple times will make it richer and softer.

In addition, for daily convenient drinking, black tea and green tea can be directly put in the cup and drink.

By your flavor, 2-3 Gram tea with boiling water its ok!

 

Q: Why Tea from Zheng Shan Tang should use 100°C water to brew?

A: First, pure water is suitable for brewing the tea leaves. Using 100-degree temperature, can make tea water more bright, fragrant, not sour. Also by using this way, can easily judge whether its high mountain tea.

 

Q: How to correctly brew the best taste of Jin Jun Mei?

Same as normal brewing, better using the Gaiwan.

From first to third brewing, when pouring the water, keep the tea leaves not to sit more than 5s in water.

From 4th to 6th brewing, sit 5-10s in water.

Afte 6th, longer the time.

This Black Tea can brew for more than 12 times. View the gold brilliant tea soup, freshness taste. Sweety and fragrance:-)

 

Rock Tea:  

Tea set: 150ml Tea Tureen (Gaiwan) or Purple Clay

100℃ Hot Water for usage.

1st Step:Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 8-10 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:20 its ok. Or add by one’s flavor)

Brewing: 100℃ mineral water is suitable. First four times brewing for short time. Gradually longer the time when after four times.

Pour the soup into the Sharing Cup, rock tea mainly red bright color with fragrant strong taste.

Taste: Pour the soup from sharing cup to each tasting cup. Suitable with seven points full.

 

Green Tea:  

Tea set:150ml Glass Cup or Tea Tureen (Gaiwan).

100℃ Hot Water.

1st Step: Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 3 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:50 its ok. Or add by one’s flavor)

Brewing: 85-90℃ Pure water is suitable, adding hot water smoothly. Steeping tea leaves for about 30-60s.

Tasting: Drink when the temperature is right, green tea soup green and refreshing, add water after drinking, can be added for over 3 times.

 

White Tea:  

Tea set: 150ml Tea Tureen (Gaiwan) or Purple Clay.

100℃ Hot Water for usage.

1st Step:Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 5 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:30 its ok. Or add by one’s flavor)

Brewing: 95℃ Pure water is suitable, adding hot water smoothly. Steeping tea leaves for about 10s, add 5 seconds for further times of brewing.

(If Taste Tea Cake, don’t drink the first-time brewing, make the first brewing as the washing)

First four times brewing for short time. Gradually longer the time when after four times.

Pour the soup into the Sharing Cup fast passing tea leak, white tea usually has light apricot yellow and translucent soup.

Taste: Pour the soup from sharing cup to each tasting cup. Suitable with seven points full.

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지민 유

Pu Long Hao璞龙号-Nine-process Dried Tangerine Peel (Jiu Zhi Chen Pi )Ripe Pu‘er Tea 500g Can

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행사로 온 한알을 마셔보았다. 생각했던 상큼한 맛과 달라서 놀랐지만 고급스러운 맛이 난다