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Yuan Zheng-Green Mandarin Pu'er (青柑普洱)90g/Bag

$16.15 USD $19.00 USD
Tax included. Shipping calculated at checkout.
One Bag 90g
Description

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.

Retail price in China:¥138

Net weight:  90g/Bag

Grade: 1 Grade

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

Picking Standard: 1 bud 2 leaves

Production time: November 16, 2022

Origin: 

Bulang Mountain, Yunnan Province. China

Orange-Jiang Men City, Guangdong Province. China

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.
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.

 

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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