Chrysanthemum tea, also known as Chenpi Pu 'er tea, is one of Wuyi specialty products. Xinhui Chenpi, which has the reputation of "thousand-year-old ginseng and hundred-year-old Chenpi", and Yunnan Chennian Pu 'er, which is known as the champion of losing weight in tea, are specially processed. Without any additives, the tea leaves are fragrant and sweet, soothing the liver and moistening the lungs, promoting digestion and resolving stagnation, and are suitable for the five internal organs. Rich in vitamins, it has the functions of moistening lung, invigorating stomach, reducing blood fat, relieving alcoholism and relieving yancha. It is suitable for all ages, especially for middle-aged and elderly people, and is the best tea for honoring elders.
1. Its production process: cut a round hole at the bottom of high-quality citrus (in this case, the citrus from Xinhui, Guangdong), hollow out the orange flesh inside, then pour in high-quality Pu 'er, and finally bake for 26 hours with dark fire at the furnace temperature, so that dry tea leaves and fresh orange peels can absorb the essence from each other. When making Chenpi Pu 'er tea, no additives are added to increase the stale taste of tea, so that they can ferment with each other to form Chenpi Pu 'er tea with unique flavor.
2. Brewing method: uncover the small cover on a whole piece of dried tangerine peel Pu 'er tea (the peel is brewed with tea at the same time), put it in a pot, wash it with boiling water first, filter out the washed water, brew it with boiling water (100℃) for about 15 seconds, and pour the tea soup into a transparent glass. Every time you make a good tea soup, you should pour it out without any residue. The second bubble is brewed with boiling water for about 15 seconds. Such a tea can be soaked for 4~5 times. Its tea soup is as bright as French red wine and mellow in aroma, and it is known as "drinkable French perfume".
3. Raw materials: The raw materials of this dried tangerine peel Pu 'er tea are Guangdong Xinhui dried tangerine peel and Yunnan Menghai Pu 'er tea, which has the reputation of "a thousand years of ginseng and a hundred years of dried tangerine peel".
Fourth, the role of dried tangerine peel:
1. Improvement of the taste of Pu 'er tea: As we all know, people who drink Pu 'er tea for the first time are not used to the taste of Pu 'er tea. The reason is that Pu 'er tea will give off an old "musty smell". Pu 'er tea fermented with dried tangerine peel is fresh and refreshing.
2. Chenpi's "minister" role: Traditional Chinese medicine compound pays attention to monarch, minister, assistant and envoy, and Chenpi generally plays the role of "minister". "The same supplement must be supplemented, the same medicine will fall, and the same medicine will rise." Therefore, dried tangerine peel itself has the function of promoting the efficacy of Pu 'er tea.
3. The function of dried tangerine peel as "monarch": it has the functions of regulating qi and regulating middle energizer, invigorating spleen and eliminating dampness, resolving phlegm and relieving cough, dispersing stagnation, purging, warming and nourishing, harmonizing, regulating spleen and diaphragm, treating stranguria, soothing liver and moistening lung, resolving food stagnation, dredging five internal organs and treating alcoholic diseases. Flavonoids in dried tangerine peel have different anticancer effects, which can be used to effectively prevent breast cancer and have insect-proof and antibacterial effects. It is also effective in dredging cardiovascular and cerebrovascular diseases, lowering blood pressure and diuresis, and pectin in dried tangerine peel also has a good effect on lowering cholesterol. The contents of carotene, vitamin C and vitamin P in skin are higher than those in pulp.
Miss Run, the tea artist of Dragon/Run/Pu 'er Tea Day/Cat Flagship Store, hopes that the answer will help you and wish you a healthy and happy life.
Welcome to discuss Pu 'er tea culture with us. Thank you.