The brewing method of dried tangerine peel is also very simple and convenient, whether it is brewing in a bowl or cooking dried tangerine peel in a pot. Now let's briefly introduce the methods of brewing tangerine peel alone and with tangerine peel.
I have three pictures for reference only:
1, Chenpishui
Choose a piece of high-quality tangerine peel with three petals, put it into a fair mug, pour it into 100 boiling water, and taste it after the tea soup changes color.
2. Chenpi White Tea ① Weigh 3g of Chenpi and 3g of white tea, and prepare bowls and tea utensils.
② Mix dried tangerine peel and white tea, pour into a bowl with a lid and brew with 100 boiling water. Wash and moisten tea for the first time.
(3) Serve tea after the second soaking for 5-8 seconds, and then gradually increase the soaking time to ensure the taste and taste of the tea soup.
④ The combination of dried tangerine peel and white tea makes the tea soup bright yellow and sweet.
3. Chenpi Pu 'er
① Weigh 3g of dried tangerine peel, boil 5g, and prepare bowls and tea utensils.
② Mix the dried tangerine peel and cooked tangerine peel, pour them into a bowl with a lid, and brew with 100 boiling water. Wash and moisten tea for the first time.
(3) Serve tea after the second soaking for 5-8 seconds, and then gradually increase the soaking time to ensure the taste and taste of the tea soup.
④ The combination of dried tangerine peel and cooked pu has unique fragrance, strong taste and durable foam resistance.
As the saying goes: "Xinhui Chenpi is a treasure, and everyone drinks well."
Xinhui Chenpi, as the first of the three treasures in Guangdong, has always been loved by people who pay attention to food and nutrition.
Whether soaking, cooking or soup, adding dried tangerine peel can always make food more nutritious and delicious.
So, what is Xinhui Chenpi? How to brew Xinhui Chenpi?
What is Xinhui Chenpi? Guangdong Xinhui has been planting dried tangerine peel for 700 years and enjoys a high reputation. Xinhui Chenpi is the dry peel of citrus peel produced in Xinhui, Guangdong Province, which has been naturally aged for at least 3 years.
The pulp is separated from the pulp by the traditional straight three-knife peeling technology, and the base of the peel is connected together in a regular three-petal shape. After sun exposure, each piece is carefully selected, and after aging, three pieces are still intact.
Guangdong Xinhui has been planting dried tangerine peel for 700 years and enjoys a high reputation. Xinhui Chenpi is the dry peel of citrus peel produced in Xinhui, Guangdong Province, which has been naturally aged for at least 3 years.
The pulp is separated from the pulp by the traditional straight three-knife peeling technology, and the base of the peel is connected together in a regular three-petal shape. After sun exposure, each piece is carefully selected, and after aging, three pieces are still intact.
Xinhui Chenpi contains many active substances such as flavonoids, volatile oil and Chenpi polysaccharide. With the extension of aging time, the active substances in Xinhui tangerine peel also changed dynamically, and the medicinal value gradually appeared.
Its appearance has numerous evenly sunken oil spots, which is a sign that it is different from other dried tangerines. Xinhui Chenpi has a unique fragrance because the rich oil cavity contains more than 24 kinds of volatile oil components.
How to brew Xinhui Chenpi? Wake up the skin: turn the dried tangerine peel in the pot into orange peel facing down, orange white facing up, and boiled water has not passed the dried tangerine peel. Turn on the ceramic electric stove, keep the water boiling for about 60 seconds, pour out the water, leave the pot, and let the awakened dried tangerine peel be quiet for 30 seconds to release the volatile oil and make the dried tangerine peel fragrant.
Boiling skin: inject boiling water about 1/2 pots, and don't go straight to the dried tangerine peel when injecting water. The electric pottery stove is heated continuously, so that the water in the pot is boiling continuously, transpiration like spring water, and soup can be served when it boils until it is light golden yellow.
Soup: Xinhui Chenpi soup is not easy to drink cold. When the soup turns golden yellow, turn it to low heat to keep the temperature of the soup. If you can't finish it in time, take out the dried tangerine peel to avoid overcooking and affecting the taste of the dried tangerine peel soup.
Dry cough is easy in winter and spring. Here we recommend a dietotherapy of dried tangerine peel-Xinhui dried tangerine peel and Sydney soup.
Ingredients: Sydney 1, dried tangerine peel and rock sugar.
Practice: Wash and cut the Sydney into pieces, put the pear pieces and dried tangerine peel into a soup pot, cook for 20 minutes, add rock sugar and cook until the rock sugar is completely melted.
Xinhui tangerine peel is sweet and precious.
Boil a pot of Xinhui Chenpi water and feel the warmth and sweetness of winter, the tranquility and fragrance of Xinhui Chenpi.
Newcomers come to answer. Pericarpium Citri Tangerinae is a Chinese herbal medicine made from Xinhui Pericarpium Citri Tangerinae after aging for 3 years or more. The author will introduce several common brewing methods for readers.
First, boil the old skin water. Chenpi water is the favorite drinking method of Xinhui people, especially Xinhui old people. Each Xinhui tangerine peel has three petals. If a person drinks it, he can take one and put it in a pot of boiling water. Personally, I like the taste of dried tangerine peel. I can cook it in 300-600ml water for more than 30 minutes until the water turns amber and I can drink it.
At this time, Chen can be used as daily boiled water, and can also be used to make Pu 'er tea and black tea. If you are a comrade who doesn't drink tea, you can also drink old tea directly.
Second, brewing Pu 'er and so on. Xinhui Chenpi has several characteristics, one of which is that the older it is, the more fragrant it is. However, if it is only soaked in water, the "oil" of aged tangerine peel is difficult to be decomposed into water, that is, the effective components in it cannot be decomposed into tea. So when we want to brew dried tangerine peel with Pu 'er, we can first soak it in "cold water" and then put it in Pu 'er and brew it with tea.
Third, will Chen Can Shui Pi get drunk overnight? Many friends have asked the author whether it is possible for Chen to continue drinking the next day after staying overnight. There are several situations here: if tangerine peel and tea are mixed together, it is not recommended to drink it again, because tangerine peel will absorb the taste of tea and breed bacteria, which is not good for the stomach; However, generally speaking, you can drink or eat it separately, because the orange peel water itself has antioxidant effect, and the orange peel water stored separately is better preserved. Of course, if it is stored for more than 24 hours or has obviously changed its taste, it is not recommended to drink it.
Although Xinhui Chenpi tea can preserve health, the more dried tangerine peel is put, the better the effect will be. When the ratio of dried tangerine peel to water is unbalanced, the tea will feel bitter or the tea taste will be too weak. Then how to soak it properly? Today, we will talk about two ways to make tea with dried tangerine peel.
The fresh fruit peel of Chazhi orange is divided into three parts and aged for more than three years before it is called dried tangerine peel. Citrus peels less than three years old are still sour. If used to make tea, it may have a bitter, sour and astringent taste.
We should choose dried tangerine peel that is more than five years old. Pericarpium Citri Tangerinae, which is generally more than five years old, smells more fragrant and tastes more mellow. The longer you make tea alone, the better it tastes.
First, the method of making tea
The brewing ratio of dried tangerine peel should be appropriate: it is recommended to brew a complete three-petal dried tangerine peel (weighing about 5 grams) with 250 ml of water.
Wash the dried tangerine peel and boil it in cold water for 1-2 minutes. Boil and bake for 3-5 minutes, then serve. And you should pour out the Chenpi tea as soon as possible, and don't continue to soak Chenpi. Pericarpium Citri Tangerinae is pungent and bitter. Soaking for too long will produce bitterness and affect the taste.
Second, the method of making tea
1, skin selection: choose the year of dried tangerine peel, more than 5 years, the older the better, according to the number of tea drinkers, tear the dried tangerine peel into small pieces or three whole pieces and put it in the teapot.
2, boiling water: boil the tea (spring water is better).
Step 3 make tea:
The first bubble: first wash with boiling water for 30 seconds, then use tea soup to make tea utensils, let the fragrance of dried tangerine peel soak into the tea cup, taste the cup, and put a dragon gate array.
The second bubble: boil again, boil water 10 second, wash the tea set with tea soup, and race the horse in Longmen.
The third bubble: the dried tangerine peel is brewed with boiling water for about 2 minutes.
4, open tea:
Open the pot: open the lid of the pot where the tea has been brewed;
Passing through the hall: pour the brewed tea into another tea container;
Please drink tea: pour it into a cup and treat the guests to tea.
Color observation: the longer Xinhui tangerine peel is, the more yellow-red or jujube-red tea soup is; The shorter the year, the lighter the color of tea soup. (Red leather works better);
Smell fragrance: the longer the year, the more mellow the tea taste; The shorter the year, the more fruity the tea tastes.
Taste: The longer the year, the sweeter and more mellow the taste of Xinhui Chenpi. The shorter the year, the more sweet and sour the fruit is, and it is slightly spicy.
Enjoy rhyme: The longer the year goes by, the more I feel the fragrance of dried tangerine peel, such as snowy grassland and blue sky and white clouds in late autumn, pure and refreshing, such as fullness, roundness, purity and smoothness.
Feeling: tasting the new old skin tea is like tasting life, accumulating over the years, and tasting it for several years, showing nobility.