Question 2: Hainan small tangerine tea practice 1, dry mint first brewed again with boiling water to wash away impurities and then poured, and brewed again.
2, clementines cut in half horizontally, take half into the cup, drizzle with honey, steep for 30 minutes.
3, cooled mint tea poured into the cup with clementines, stirring well (can not take more than 60 degrees of mint tea directly into yo, too high a water temperature will destroy the nutritional pinch of honey).
4, mixed mint green orange tea into the refrigerator for more than 2 hours, cold better drink. Of course, you can also put ice, hehe, cool more direct pinch.
Question 3: Hainan small kumquat how to eat cut a small mouth and squeeze out the orange juice inside as a condiment
Personally, I think it's best not to eat this thing as a fruit, because he would have been extremely acidic.
Question 4: How to eat small lime orange Add honey, get honey lemon tea, frozen better drink
Question 5: How to drink small citrus, how to drink good small citrus how to soak, how to soak small citrus
1, the amount of water and tea temperature
As for the water and water temperature, all the tea, as good as the water to make a good tea, mineral water, purified water is the most appropriate. Water temperature should be high. Because both ripe Pu, or small green citrus skin, are resistant to high water temperature, no problem. If the water temperature is lower than 85 degrees, the tea soup will be sweeter. However, it is difficult to brew out the contents of clementines.
The amount of tea, most of the weight of small green citrus is within 10-20 grams. One granule at a time is the current **** knowledge of tea lovers, but it is not the only one. Although one granule at a time the whole brewing, has been very convenient, but to brew a good looking tea soup, or method and more practice.
Brewing utensils, can be gaiwan, zisha pot, glass pot, or even a floating cup, anytime anywhere easy to drink, are a kind of leisure and inner peace and quiet. All you have to do is to enjoy the moment of the tea.
2, cover bowl brewing small clementine
If it is a long and leisurely afternoon, there is a quiet and soothing plenty of time, a whole small clementine tea, a cover bowl, a fairway cup, one person, a couple of a cup, or three or five friends gently and slowly twisted, drinking and chatting, then directly into the cover ou tea, take down the cover of the small clementine brewing, boiling water, hot utensils, wetting the tea, water, a little bit of time, out of the soup, divided into the marquee, tasting can be. The tea can be sipped. Just need to grasp is the way of water, steeping time.
Reviving the lid brewing method
1. Unpack the package, take out the complete bergamot;
2. Uncover the small lid on the bergamot, put it into a covered bowl or a portable brewing pot;
3. After the water is boiled, the first tea washing, the second tea rinse, and the third tea, only to start each time after the steeping of 5 seconds out of the tea, and then gradually increase the time of the water infusion, to ensure that the tea soup texture and flavor. The tea can then be gradually increased to ensure the taste and flavor of the tea soup.
4. It is recommended that after the fifth brewing, you can use ceramic pots, silver pots, stainless steel pots, glass pots, etc. to directly cook the tea, the flavor is more mellow, more fruity.
Benefits: good resistance to brewing, good integration of the fruit skin flavor with the Puerh tea broth, and the brewing method is not demanding and easy to operate.
Disadvantages: The boiling water can only penetrate through the lid, and the dissolution effect of Puerh tea is not balanced.
Crushed Peel Brewing Method
1. Unpack the package and take out the complete bergamot;
2. Break the bergamot carefully, and put the peel and the tea leaves into the cup or pot at the same time.
3. Add boiling water to brew, the first time to wash the tea, the second time to moisten the tea, the first five bubbles, please be sure to quickly out of the soup, to avoid the tea soup is too rich, may be bitter, astringent.
4. After five bubbles, you can gradually increase the steeping water time to ensure that the taste and flavor of the tea. It can be brewed about 13 times.
Li: the amount of tea and peel can be flexibly adjusted according to your own taste.
Disadvantage: The rind is hard and difficult to break, so you can only poke it with a tea needle before brewing.
In addition, due to the faster dissolution of Puerh tea, the resistance to brewing is reduced, and the peel dissolves substances slower, the skin aroma is lighter, and the taste balance is insufficient.
Drilling method
1. Unpack the package, take out the complete small green citrus, prepare a Pu'er tea knife;
2. Drill holes around the small green citrus and the bottom of the Pu'er tea knife, the size of the holes in order not to leak the broken tea is appropriate;
3. Drill holes in the small green citrus into the pot, add boiling water. The tea will slowly leach out and blend with the fresh aroma of the peel, and the taste will be sweet and moderate.
4. It is recommended that after the fifth brewing, you can use ceramic pots, silver pots, stainless steel pots, glass pots, etc. to directly boil the tea, the taste is more mellow and the fruit aroma is more intense.
Benefits: Good taste, moderate concentration and aroma, long brewing resistance.
Disadvantage: You need to use a Puerh tea knife to open the hole, which is a bit complicated and the brewing speed is a bit slow.
Note: It is recommended to use a tea knife with a tapered tip, to control the force moderately in order to prevent injuries to the hands, and to pay attention to the strength and direction of the flat tea knife, as it is prone to the phenomenon of citrus skin cracking.
The small green mandarin can be soaked for more than ten times without any problem, and soak to the back, smothered for a longer period of time, the fruit flavor is more sweet, a small green mandarin, leisure time, you can taste with your friends, and in the office, directly with the water cup to brew, it's very convenient.
What is the new favorite of the tea industry?
Xiaoqing mandarin refers to the fruit that is harvested when it is not physiologically mature (usually between the beginning of the fall and the cold dew of the lunar calendar). The fruits of this period of time are called small green mandarin. After 6 months of growth, the tender green little green mandarin gradually grows into a thick skin, full of oil bags, full of green fruit flavor, sweet and rich.
The small green citrus is small, the volatile oil content is the most abundant, slightly astringent with acid, the tea in the fruit flavor is stronger, sweet and sweet. It is difficult to process, strong yao, only processed once a year, the quantity is very small, extremely precious.
Using Puerh ripe tea as ingredients, after selecting the fruit, cutting the fruit, washing the fruit, digging the fruit, rinsing to drying, filling the tea, production, packaging and other more than ten processes.
Small green citrus fuses the fresh and mellow fruit flavor and the mellow and sweet taste of Puerh tea, so that the citrus peel and tea leaves absorb each other's essence, forming a unique flavor of Kampuchea, and at the same time, reaching ...... >>
Question 6: How to brew small green citrus Small green citrus Puerh tea sun-dried and drying difference is mainly said to be the difference between the citrus peel: the citrus peel has a direct sun-drying and baking and drying points.
My personal personal test, the taste of the sun-dried to be a lot smoother, baked orange peel a little spicy flavor. The fire is heavy.
Question 7: how to eat passion fruit; the right way to eat passion fruit Passion fruit has a lot of fruit flavor, "100" is an adjective, can not say that there are a hundred kinds of flavor. The so-called "correct way to eat" is the wisdom of the wise, the benevolent, the most common way to eat is, the passion fruit and other fruits made into juice. For example: apples, pears, bananas, pineapples, oranges, etc., very good. It does have a special flavor.
Mixing passion fruit with milk, yogurt and other beverages is also very tasty.
Question 8: Do you need to cut the small green tangerine in the water? The Chinese tangerine is a plant of the orange family, which can treat liver and kidney deficiency, lumbar and knee weakness, dizziness, and forgetfulness. Wolfberry replenishes the middle and benefits the qi, and hawthorn opens the stomach and strengthens the spleen. These three herbs can be brewed together to drink, have the effect of tonifying the kidney and benefiting the qi, appetizing and strengthening the spleen.
Question nine: how to save a little bit of small tangerine Put the intact tangerine into a plastic bag, tightly tied, placed in a cool place at least can be saved for seven days will not change color, 1 month will not be wrinkled skin, 3 months will not be rotten. If you put the bag in the refrigerator to keep it cold, it can be kept for a longer time without being bad.
Notes on the preservation of clementines:
1, if you go to pick clementines, be sure to wait until the sun comes out when there is no dew to pick, with dew clementines picked off easily rotten.
2, if you are in the market to buy clementines, be sure to buy clementines without any abrasions; there are abrasions of clementines, abrasions will turn brown the next day, and slowly start to rot from this place.
3. Hold the clementines gently to avoid bruising the surface of the orange peel.
Question 10: The difference between limes and clementines ? First of all, let's look at the head, this is a small Yunnan limes, and Vietnamese limes, Thai limes are also this size.
The reason why small limes are green and so small is not because it is not yet ripe, but it is originally such a variety. Its skin is green and smooth from the time it hangs until it ripens. Imported small limes also ripen to a turquoise color, while domestic limes ripen to a green with a hint of yellow like a grapefruit. Leave the fruit tree, after a long time, the epidermal chlorophyll loss of limes, the skin will slowly become yellow, but the flesh is still green.
And tangerines even if not ripe on the picking, in a long time to put the rind yellow, the flesh is also together into a golden yellow. Because the ordinary clementine this season did not, did not buy, so with the year-round small clementine and small lemon to do a comparison.
Bigger limes are usually polished and waxed by merchants, and the color looks shiny, glossy, and lasts longer. When you eat it, you need to rub the rind with salt and soak it in salt water for ten minutes. The rind of a large clementine is thicker than that of a small clementine.
Some people say that lemons can't peel off the skin, limes can be peeled, is that really true?
NO! Whether it is yellow lemons, limes, clementines can be peeled, just good peeling or bad peeling, we want to think about the clementine is not easy to gouge the top of the open, you can be a whole flesh out of the orange, but yellow lemons, large clementines, small clementines can not be done.
It should be noted that several of them are the same family of oh, are peelable, are a petal a petal. But the peel of the lemon peeled, observe the peel inside the fiber is fine and solid, orange is rough oh.
The bottom of the small limes is not as convex as the big lemon so obvious, but it will not be as concave as the orange, in fact, the best way to differentiate, you buy a lime and a lime, cut and put together to observe, smell, taste, I believe that anyone can distinguish. However, because the appearance of the small lime and lime so similar, put more people to buy on the basis of the impression of the lime to define it, said, ah, this is not ripe lime. If lemons and clementines were alive, they would be crying in the toilet.
Small limes from Yunnan, Vietnam, and Thailand are usually not polished and waxed, and need to be refrigerated to keep them fresh. When you eat it, you just need to wash it with water. The skin of small limes is thinner than that of yellow lemons, so even though they are small, their juice yield is not inferior to that of yellow lemons.
In terms of flavor, limes and lemons are both very sour, but domestic lemons and Vietnamese lemons are slightly more bitter in water.
If you don't like the bitter flavor, you can add a tiny bit of salt.
Or like a cold drink store:
cut in half, squeeze the juice in a cup, add cold water (preferably with icing sugar in advance to cool it), add ice cubes, and drink it now, it's sour and refreshing.
In Yunnan, few people buy yellow lemons to use, small limes because it is small, thin skin juicy, not polished and waxed, and by most lemon enthusiasts sought after.
In the fruit store, roadside stalls, Walmart and other large supermarkets, cold drinks, wine bar, everywhere you can see its petite figure, which shows that the people of Yunnan on its favorite!
The hot summer, can drink a cup of ice lemonade, that sour! Definitely make you can not forget for a long time!