a lot of tea friends will tangle about whether to keep it intact or to crush it after they get it. What's the emphasis on the brewing method of the little green orange? For tea friends who like the little green orange, they can learn to taste it at home.
The taste of tea is not only closely related to the quality, but also to the brewing method. If you want to taste a good little green Mandarin, you need to know its brewing methods like your fingers.
1. Method of breaking skin and soaking drink (common)
Pour out a proper amount of Pu'er tea in the orange Pu tea, break the orange peel into several small pieces, mix with Pu'er tea, and then add boiling water for brewing.
Advantage: the amount of tea and peel can be adjusted flexibly according to their own taste.
Disadvantages: the peel is hard to break and can only be broken with a tea needle before brewing.
In addition, due to the rapid dissolution of Pu'er tea, the decrease of foam resistance, the slow dissolution of the peel, the lighter fragrance of the peel and the insufficient balance of the taste.
2. Lifting the lid and bubbling the drink (simple)
Open the cover of the green orange filling the tea mouth, put the whole green orange and the cover directly into the cup or pot, add boiling water for brewing, and then wait for the material in the orange skin and Pu'er to dissolve slowly, when the soup color is dark golden yellow.
Advantage: good foam resistance, good integration of peel taste and Pu'er tea soup, low requirements for brewing method and easy to operate.
Disadvantages: boiling water can only infiltrate from the cover, and the dissolution effect of Pu'er tea is uneven.
3. Jiukong Paoyin method (complicated but effective)
Prepare a Pu'er tea knife. Use the tea knife to drill nine holes around and at the bottom of the Mandarin. The hole size is suitable for breaking the tea without leakage. Then put it into the pot, wash the boiling water, slowly extract the tea, and slowly integrate the fragrance of the orange peel. The taste of Pu'er tea is clear, sweet, moderate, and bubble resistant. The orange peel with holes is wrapped around Pu'er tea. Neither the broken tea leaks out, nor the tea dissolves too fast.
Advantage: good taste, moderate concentration and aroma, long foam resistance.
Disadvantages: it needs to use Pu'er tea knife to make holes by yourself, which is a little complicated and slow in brewing.
Note: it is recommended to use a tapered blade with moderate force to prevent hand injury. Please pay attention to the strength and direction when the flat blade is prone to citrus peel fragmentation.
Boiling method
That is to say, cup or pot Brewing is a common method for everyone to use. You can experience the change of taste buds of a tangerine peel Pu'er from strong to light. However, the brewing method makes every tea soup mellow and smooth.
The whole or crushed little green orange can be used for brewing. At the beginning, because the content of the orange tea is rich, the cooking time can be shorter, and the later the longer the cooking time. Those who like to brew little green Mandarin are all old tea ghosts, pursuing thick and fragrant taste.
Three stage method of whole water injection
The way of water injection during the whole brewing is more particular in details, so there is the prevalence of three-stage method, which is applicable no matter whether there is drilling or not. In the early stage of brewing, the skin of small green orange is hard and hard to taste. In order to prevent the taste of ripe tea from being too fast and too thick, water is injected outside the orange fruit, let the boiling water slowly soak the orange skin, then enter the inside of the orange fruit, and first stimulate the flavor of the orange fruit.
Preceding water injection
In the middle part, water is injected into the junction of orange peel and ripe tea. At this time, the taste of orange has been separated out, so there is no need to be biased. Water is injected into the junction to let the boiling water evenly penetrate into the orange peel and ripe tea. The latter stage brewing method is simple. It can inject water from the inside of the orange tea, let the boiling water permeate from the inside to the outside, and completely separate out the remaining taste of the orange tea.
Other key points of xiaoqinggan brewing
Water temperature: when the water temperature is too low, although the taste of the pony is relatively sweet, it will inevitably have a water stuffy smell, which will affect the comfort of the drink. Therefore, it is suggested to brew it with boiling water.
Water quality: no matter what tea you make, you should pay attention to the quality of water. There is no condition to use mountain spring water, pure water can also be used. Avoid that the water quality is too hard to hinder the extraction of tea contents.
Utensils: the heat preservation and airtightness of the cover bowl are relatively low, so it can be properly smothered when brewing; while the high temperature and airtightness of the teapot, such as the purple sand pot, should not be too long to make the tea soup too thick.