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Brewing method of exocarpium citri grandis
Put 1~3 pieces of exocarpium citri grandis in the cup, inject boiling water at 80~95℃ and soak for 5~ 15 minutes before drinking.

When soaking in water, first rinse the glass with boiling water, which can not only remove the dust and magazines from the cup, but also increase the temperature of the cup wall, so that the exocarpium citri grandis can better emit fragrance.

After the exocarpium Citri Grandis is brewed, its tea soup has a bitter feeling. If the taste is unacceptable, you can also add rock sugar and honey for seasoning to increase the sweetness of the tea soup. Be careful not to put too much sugar into it, so as not to spoil the taste of the tangerine.

Exocarpium Citri Grandis is harvested when the fruit is immature in summer. After being slightly scalded in boiling water, the pericarp is cut into 5 or 7 petals, the pulp and part of the mesocarp are removed, pressed and shaped, and dried. Mainly produced in Guangdong, Guangxi, Sichuan, Hunan, Hubei, Zhejiang and other places, Guangdong is the best.

Water use:

The standard of tea-making water is judged from five aspects: water quality: clear, lively and light, and water taste: sweet and bitter. According to modern scientific analysis, ionized calcium with more than 8 mg of magnesium per liter of water is called hard water, and vice versa. Soft water makes tea with good color, fragrance and taste, while hard water makes tea with easy discoloration, which will greatly affect the color, fragrance and taste.

The weight of water also includes the number of mineral components contained in the water, as well as the acidity and alkalinity. When the water containing more iron and alkali substances is used to make tea, the tea soup will float with a layer of "rust oil", which will be turbid and precipitate. When the acidity of water is high, the tea color will be dark or even dark. Therefore, it is recommended to use soft water to make tea.