The arrival of slight cold marks the beginning of the coldest day of the year. At this time, invite three or five friends to cook tea around the stove, full of tea fragrance, laughing and laughing in the wind, isn't it very warm?

Tea has been cooked since ancient times, not only in modern times, but also in the early Tang Dynasty and before, with seasonings such as onion, ginger, dried tangerine peel, mint, jujube and salt. The rule of tea frying from the Tang Dynasty to the Southern Song Dynasty was to bake the cake tea, grind it into a ball, and then add salt to cook it.

Great changes have taken place in the form of modern tea cooking. Tea customs in some places have inherited the traditional tea culture. For example, Tibetans boiled milk tea with black tea and developed a new type of tea cooking to adapt to modern life.

Tibetan boiled milk tea

New style boiled tea

The new style of making tea conforms to the modern life style. Generally, you don't add too many ingredients to tea soup, but pursue the original taste of tea. Black tea, white tea and aged oolong tea are all categories that tea people like to cook and drink.

Black tea, such as Anhua black tea, Pu 'er cooked tea and Pu 'er yellow tablets, is suitable for cooking. Black tea is a kind of post-fermented tea. The processing process requires a long period of composting fermentation, and the finished product is thick and rich in water. Its nutrients are difficult to really brew, so it is very suitable for cooking and drinking.

In addition to tea, Xinhui's tangerine peel is brewed slowly and tastes better when cooked. Boiling a pot of citrus tea can make the aroma and taste of citrus and tea better.

So, how to cook a pot of citrus tea with citrus fragrance and smoothness?

There are two common ways to cook tea, one is to drink too much foam before cooking, and the other is to cook tea directly without brewing. The tea-making time and taste are different with different dosage.

The first method, after drinking too much foam, put the tea into the tea stove to cook. Cooking tea in this way requires good quality of tea. Runyuanchang cooked tea is fermented by spring tea and is rich in amino acids, pectin and other substances. At the same time, the fermentation control is accurate and the nutrition is rich. After brewing, it is the choice of many tea lovers. It will take a long time, but you can make full use of tea.

The second way is to cook tea directly without brewing after washing tea. In this way, the contents of tea are easy to leach out, the tea is more fragrant and has a strong taste, the amount of tea should not be too much, and the time for making tea should not be too long. This method is suitable for tea lovers who feel that the process of making tea is complicated. You can make a big pot of tea at one time and enjoy it slowly.

If you want to cook a pot of citrus tea with the right shade, you naturally need constant experiments to find your own cup of palatable treasures.

Yesterday afternoon, when we had a rest after work, we tried to cook a pot of red oranges. The first method was to brew four or five bubbles in a bowl with a lid before cooking. This can not only release the essence of tea, reduce waste, but also avoid boiling tea soup too many times.

Preparation of tea set: filter screen, bowl cover, mug, tea set,

Tea-water ratio

The ratio of tea to water can be controlled at around 1:60. Take tea 10g, brew oranges for 4 times, pour into the pot, and add 600ml of cold water. Although the boiling time of cold water is a little slower, it looks healthier because it doesn't need to boil water repeatedly. The ratio of tea to water can be increased or decreased according to personal taste.

Tea cooking time control

Boil with high fire, and then simmer with slow fire until the soup is red and transparent, with a total time of about 15 minutes. Try drinking some wine before turning off the fire. The actual tea cooking time can be flexibly adjusted according to your own taste needs and tea soup.

After turning off the fire, put the teapot on the table and let it stand for a while before serving the soup. When the temperature of tea soup drops to 50-60, you can enjoy a pot of sweet and smooth citrus tea.

Xu Shui

After the tea is boiled, you can add water to the tea maker, because the oranges have been cooked once before, and this time will take longer, about 20 minutes.

The freshly cooked orange has bright red tea soup and full color; Citrus fragrance is restrained, with faint medicinal fragrance, comfortable and charming entrance, smooth and moist; With the swallowing of the tea soup, you can obviously feel the mellow and full, sweet and long of the tea soup, as if all the troubles were soaked in the tea soup, and then gradually dispersed, and the heart was full of warm aftertaste after drinking it. (Author: insider, this article contributed for the author. )