Correct cooking method of Chen Pi: usual cooking and brewing, life cooking and brewing, matching cooking and brewing.

1, the usual cooking and soaking: we can first boil 100ml of water to 100 degrees, then take a piece of pericarp and put it into the boiling water, pay attention to, the first bubble for rinsing, the second bubble before you can sip the tea, usually 2 minutes of rinsing can be eaten. Each enhancement of 100ml of boiling water, need to bubble 1 minute more, to be the eighth bubble, each bubble continued for 30 seconds, can maintain the original flavor; to be the fifteenth bubble, still lingering tea charm.

2, life in the boiling bubble: we first put the peel and tea together into the cup, then, with boiling water into the lid of the cup simmering for 10 minutes up and down, and then dregs, put a small amount of sugar. Can be based on their own preferences for decision-making, can also be put into the appropriate pure honey, to be slightly cooled can be eaten.

3, with the cooking bubble: brewing the case of Chenpi, you can with some nourishing food, such as wolfberries, jujube, dry cinnamon, dried fruit, a variety of herbal teas and other food, with the consumption of the human body after the more comprehensive nourishment and health, nutrition with.

How to choose a good peel?

1, from the feel of the distinction: especially in the moldy rainy days is to use the hand to feel the peel, the shorter the year the softer the skin body, because the short years of the peel still contains a lot of fructose and water, so it is easy to moisture soft body. The longer the vintage, the harder the skin feels and the easier it is to crack.

2, from the smell to distinguish: Chenpi has three kinds of smell (fragrant, Chen, mellow). 3 to 8 years of Chenpi smell is with pungent aroma, and with fruity flavor, sweet with acid; 9 to 20 years of Chenpi smell smell down the fragrance of the nose, wake up the spirit of the people, there is no fruity flavor; and 20 to 40 years of Chenpi smell down the pure flavor, sweet and mellow; 50 years of more than the Chenpi is invaluable, with the hand Finger up a piece of Chenpi a look and smell, Chenhua off the capsule, extraordinary.

3, from the color distinction: short years of Chenpi inner surface of snow white, yellowish white, the outer surface of bright red, dark red; years of high Chenpi inner surface of ancient red or brown-red, the outer surface of brown or black.

4. Distinguish from taste: the taste of short vintage peel is bitter, sour and astringent, while the taste of high vintage peel is sweet, mellow and old.

5, from the tea color distinction: the short year of the peel tea color is greenish yellow (even green), its taste is bitter and astringent in the sour, while the high year of the peel tea color is yellowish red (or even red), the smell is fragrant, the entrance is sweet and mellow.