2021 Xiao Qing Gan (Chen Pi +2008 Shou Puer)

In autumn and winter, do you always feel hot and easy to get angry? I recommend Xiao Qing Gan to tea friends today. It doesn't feel too thick to drink, and the refreshing citrus fragrance makes people refreshing. It is a good drink to nourish the lungs and reduce autumn dryness~
A piece of Xiao Qing Gan, as the number of brewing increases, the taste begins to ooze, the citrus fragrance is incorporated into the tea, the tea soup tastes full and sweet, the taste is fresh and pleasant, the elegant citrus fruit fragrance and the tea flavor remain between the lips and teeth. With a touch of sweetness, it is more refreshing.
So, let's talk about Xiao Qing Gan!
Xiao Qing Gan refers to the citrus fruit that is harvested when the peel is not colored and immature. Nowadays, it specifically refers to a kind of fruit tea made from immature citrus fruits picked in July and August as raw materials, the pulp is taken out, and the Pu'er tea loose tea is filled with a series of complex processes-citrus Pucha.

Xiao Qing Gan is a combination of dried tangerine peel and ripe tea. The dried tangerine peel is the best in Xinhui, Guangdong, and the ripe tea is ancient spring tea. So whether a Xiao Qing Gan is good, first look at whether it is from Xinhui Chen Pin, and then look at what kind of ripe tea is filled. When it is determined that it is Xinhui tangerine peel + ancient tree Shu Tea, then further improvements can be made. In the entire Xinhui area, Tianma produces the most outstanding tangerine peel. This year’s popular Xinhui core producing area basically refers to Tianma. This year’s The best quality Xiaoqing mandarin must be Tianma mandarin. In Tianma area, it is divided into water and mountain. The mandarin fruits produced by the citrus trees that grow in the mountain are richer in oil and have a more prominent aroma. The best quality, mountain Tianma mandarin oranges are the best choice, tea has a variety of flavors, and the fittest is precious. Good tangerine peel has a strong aroma, if it is not paired with mellow ripe tea, it is simply a violent thing. Mandarin Pucha is a combination of ripe tea and tangerine peel. The two stand side by side. When the taste of one side suppresses the other, the coordination of Mandarin Pucha will be destroyed. Only the taste of tangerine peel or the taste of cooked tea is a failure product. Since the strong aroma of mountain pomace mandarin is chosen, the cooked tea must be cooked in the palace of Brown Mountain in 2008. Only the ripe tea from Bulang Mountain can match the Tianma mandarin orange. Imagine what it would be like: when the mellow, cooked tea enters the mouth, the aroma of tangerine peel goes straight to the nasal cavity, then the sweetness of the tangerine peel glides over the tip of the tongue, and finally enters the abdomen together with the mellow tea soup. What kind of experience will this be?
And now, you can buy such small green tangerines at the Tongxinshe Tea House www.txs-tea.com, using the tea from the Bulang Mountain court in early 2008 as the base, using the fruits of Tianma 9 and 7 years old tree
(Organic fertilizer made by fermenting soybeans and peanut bran) It is refined by self-developed semi-raw drying process of final fermentation, sun exposure for five days and long-term low-temperature baking. After brewing, the soup color is orange-red and translucent, the tea soup is mellow, the soup feels delicate, the aftertaste is refreshing, sweet, and has a strong fragrance. The orange peel from Xinhui comes together with the ripeness of the Brown Mountain palace. After picking, washing and digging fruits After a series of processes such as rinsing, spreading, filling, and drying, it finally becomes the golden combination of the citrus world that is easy to brew, delicious and easy to enjoy. Mainly, supplemented by the sweet aroma of cooked tea, the aroma is full and harmonious, complementing each other. The tea soup is thick and refreshing in the mouth, the fruit is sweet and fragrant, and there is a very obvious cooling sensation in the mouth. The tail water is waxy and smooth, the fruity aroma is still there, and the tea soup is quite sweet and moist. The leaf-bottomed orange Pu has a complete shape, with a sweet fruity fragrance.