How to brew Pu'er tea with small green citrus fruit? What is Pu'er tea?

Chinese tea is divided into six categories, namely green tea, yellow tea, white tea, oolong tea, black tea, and dark tea. Pu'er tea is a type of dark tea, with a brown-red appearance, a bright red soup, a unique aged aroma, a mellow and sweet taste, and brown-red leaves. Let's experience how to brew Pu'er tea with small green citrus fruit.

Contents of this article

1. How to brew Xiaoqinggan Pu'er tea

2. What is Pu'er tea?

3. Why do we drink Pu'er tea raw instead of cooked?

How to brew Pu'er tea with small green citrus fruit

You can break up the small green tangerine, put the tangerine peel and tea leaves into the teapot, and brew it with water at 100℃. This brewing method requires the tea soup to be brewed quickly, otherwise the tea soup will be too strong and may be bitter and astringent. The characteristics of Ganpu tea are sweet and mellow, with a unique floral and aged aroma.

Xiaoqinggan Pu'er tea refers to Ganpu tea, which is a kind of tea made from Guangdong Xinhui big red oranges or small green oranges and Yunnan Xishuangbanna Menghai County Pu'er tea as raw materials. It is a kind of Pu'er tea.

The characteristic of Ganpu tea is that it combines the pure fruity aroma of Xinhui mandarin and the mellow and sweet taste of Yunnan Pu'er tea, allowing the mandarin peel and tea leaves to absorb the essence from each other, forming a Ganpu tea with unique flavor and excellent taste.

Tangerine peel and Pu'er are both excellent products for health care. Both are known to become more fragrant, more effective and more valuable as they age. Therefore, both the appearance and connotation of tangerine peel and Pu'er tea are natural and unique.

What is Pu'er tea?

Pu'er tea is made from Yunnan large-leaf sun-dried green tea leaves, which are fermented and processed into loose tea and compressed tea. Pu'er tea is a type of black tea, with a brown-red appearance, a bright red soup, a unique aged aroma, a mellow and sweet taste, and brown-red leaves.

Pu'er tea can be divided into two types: Pu'er tea (raw tea) and Pu'er tea (cooked tea).

Chinese tea is divided into six categories: green tea, yellow tea, white tea, oolong tea, black tea and dark tea.

Pu'er tea is best soaked in a purple clay teapot, because the purple clay teapot can not only enhance the aroma of Pu'er tea, but also make the taste of Pu'er tea more mellow.

Why do we drink Pu'er tea raw instead of cooked?

The main reason is that the flavor of raw tea changes better than that of cooked tea, and the taste is richer and more layered. Raw tea is generally made from Yunnan large-leaf sun-dried green tea. Raw tea will continue to ferment, while cooked tea has been repeatedly fermented, and the substances in the tea are relatively stable.

Pu'er raw tea is unfermented and is rich in tea polyphenols. Its flavor changes during aging, making it a raw tea with unique flavor and collection value.

Because cooked tea has undergone multiple fermentations, its flavor has been fixed and there will be no obvious changes in the later period, so the flavor will remain unchanged.