With the gradual warming in the south latitude and the gradual cooling in the north latitude, Chenpi Pu 'er tea can be said to be a good tea for nourishing the body in winter and spring, and Pu 'er tea can be said to be a very good mixed tea. In addition to Chenpi Pu 'er, there are two kinds of Taiwan Province Chenpi Pu 'er and Mint Pu 'er, which will be introduced later. Many people admire Pu 'er's health-preserving efficacy, but its taste is hard for many people to accept. The written explanation is that it smells like mildew or rotten wood, but I think it is more like the smell of fungus when it germinates. Adding dried tangerine peel and the like makes the taste and fragrance more acceptable and more pleasant.

In winter and cold spring, Cai of Century Mingjia suggested this kind of tea, but most of the quality on the market is uneven. Good teahouses will be specially customized or have brand suppliers. Most of the Pu 'er tea selected is 3-5 years old, mainly the big red orange of Xinhui, and it will be stored for a period of time, and the flavors of dried tangerine peel and Pu 'er will blend with each other until the fragrance is mellow and there is no pungent feeling.

Not all orange peels can be used as dried tangerine peel.

Just like "not all milk is called Telunsu", only orange peel can be used to make dried tangerine peel, and the authentic orange peel is of course the red orange peel of Guangdong Xinhui. Natural and unique topography, climate and soil can breed good dried tangerine peel, and you can even see the saying that "a thousand years of ginseng, a hundred years of dried tangerine peel".

Chenpi Pu 'er tea Chenpi+Pu 'er tea

Pericarpium Citri Tangerinae Pu 'er tea is not only as simple as adding Pericarpium Citri Tangerinae and Pu 'er tea, but also the production process cannot be easily ignored. From the selection of citrus saplings, the fertilizer applied, to the picking season of citrus fruits, the process of digging meat, the selection of Pu 'er and the weight of stuffing, all of them are very particular, and the whole process should be pollution-free and organic. Cai of Century Mingjia said: "Century Mingjia has been engaged in the industry of dried tangerine peel Pu 'er tea for nearly 12 years, and has summed up 33 processes that conform to the production of dried tangerine peel Pu 'er tea from more than 100 processes tried in practice, which also indicates that the production of dried tangerine peel Pu 'er tea will have standards. "

It's not my fault that there are potholes.

Look carefully, the surface of Chenpi Pu 'er is pitted, and many people think it is broken or inferior. But on the contrary, Xinhui citrus has grooves on its epidermis, which are the oil cells of citrus. According to the size and density of oil cells, Xinhui citrus can be divided into different varieties. I won't go into details here. If you are interested, you can pay attention to the official WeChat account of Century Mingjia.

What is the taste of authentic Chenpi Pu 'er tea?

With the popularity of tangerine peel Pu 'er tea market, many unscrupulous merchants use inferior citrus Pu 'er tea for OEM production, and even use tangerine peel as a fake. After brewing, the taste is not as pure as pure Pu 'er tea, which is also harmful to health. Therefore, if you want to drink authentic Chenpi Pu 'er tea, you still need to identify the brand and know some ways to identify it.

Cai of the century Ming family said: "Chenpi Pu 'er tea combines the mellow fruity aroma of Xinhui citrus and the mellow sweetness of Yunnan Menghai Pu 'er cooked tea, so that orange peel and tea absorb the essence from each other, forming a unique flavor and unique taste. The combination of dried tangerine peel and Pu 'er is really a model of' cross-border' innovation. "among the people, there is a saying that' a thousand years of life, a hundred years of dried tangerine peel'. Before the founding of the People's Republic of China, merchants in Xinhui launched a bowl of "century-old Chenpi tea", which was of high grade.

Brewing method of dried tangerine peel Pu 'er tea

Take the tangerine peel Pu 'er tea of the Ming family in the century as an example. Take the tangerine peel Pu 'er tea bought by Century Mingjia, remove the food protective film covering the surface of "golden fruit", slowly peel off the golden paper, remove the lid of citrus fruit, cover the bowl and pour out 7 grams at a time. The ratio of tea to dried tangerine peel is controlled at 3: 1 (very good). First, tap on the wall of citrus fruit and pour out the tea. Then, of course, the quantity and shade of orange peel and tea can also be selected according to personal preference. The soup is red and bright when brewing. The higher the grade of Chenpi Pu 'er tea, the brighter the soup color, the delicate and smooth entrance and the sweet aftertaste. The soup can be served after the first few soaks, and the soaking time can be appropriately increased according to the color of the last few teas. The soaking time is very good, no more than 45 seconds. Generally, high-grade tangerine peel Pu 'er tea can be brewed for more than 8 times.

Cai of Century Mingjia said: "With the increase of storage time, the value of Chenpi Pu 'er tea becomes more and more prominent. It should be stored in a dry and ventilated place, away from high temperature and smelly places. Pay attention to whether the storage environment is ideal, stay away from places with high humidity, high temperature and many smells, and place it in a cool, dry and ventilated place. Good storage can make good aging and good tea. "