Description

The harvesting period is within half a month in mid-July, selecting citrus fruits that meet tea-making requirements and are intact and undamaged. Chinese Pu’er tea is a type of Pu’er tea made from Guangdong Xinhui Dahonggan or Xiaoqinggan and Pu’er tea from Menghai County, Xishuangbanna, Yunnan. One of its characteristics is a sweet and rich taste with a unique natural floral aroma and aged fragrance. This is due to the unique fruit aroma of Xinhui oranges, which Pu’er tea has long absorbed from the citrus peel. Additionally, it has outstanding health benefits and helps regulate qi through the use of Xinhui aged peel. Gampu tea uses pure natural Xinhui oranges, usually using unripe green oranges with the flesh removed, and Yunnan Pu’er tea as the base material. It is dried naturally under the sun or partially dried under the sun, without any additives. Among them, Tianma oranges and Chacheng oranges are representative. Tianma Xiaoqinggan has a thin peel and becomes more fragrant after being sun-dried for half a year.

Production process
Including cleaning, fruit digging, air drying, tea pouring, drying, packaging and other processes. When digging the fruit, make a circular incision at the top of the citrus fruit to remove the flesh, hollow out the inside of the fruit and open a vent at the bottom. Then, fill and compact Pu’er tea. There are two drying methods: traditional sun drying and low-temperature drying.

Features: It combines the mellow fruit flavor of Xinhui citrus and the mellow and sweet flavor of Yunnan Pu’er tea, so that the citrus peel (i.e. orange peel) and tea can absorb essence from each other, forming a unique flavor and unique taste of citrus Pu’er tea. Its health benefits combine the effects of Xinhui Chenpi and Pu’er tea. Xinhui orange is a unique raw material for Xinhui tangerine peel.

Effect: Regulating qi and regulating the middle, strengthening the spleen and stomach, drying dampness and resolving phlegm, eliminating accumulation and resolving stagnation; When combined with Pu’er tea, both the appearance and connotation are naturally blended, making it a masterpiece. Its health benefits naturally combine the benefits of both: it has the functions of invigorating the spleen and stomach, clearing heat and detoxifying, resolving phlegm and cough, reducing cholesterol and weight, nourishing the face and beauty, as well as anti arteriosclerosis, anti-aging, and sobering up.
Characteristics of Ganpu Tea: The perfect combination of Xinhui Chenpi and Yunnan Pu’er materials creates a natural blend that becomes more fragrant as it ages. Chenpi and Pu’er are both excellent health products, known for their fragrance, efficacy, and value as they age. Citrus Pu tea, whether in appearance or connotation, is naturally formed and can be called a masterpiece.

Appearance and aroma
The fruit of Xiaoqing orange is small and delicate, with a greenish green skin, a glossy surface, and a full oil chamber. After brewing, it emits a fresh citrus fruit aroma and a rich Pu erh ripe tea aroma, which is long-lasting and refreshing.

Taste and soup color
When entering, it has both the refreshing bitterness and sweetness of citrus peel and the mellow smoothness of ripe Pu erh tea, with a harmonious taste and a long-lasting aftertaste. The soup is red in color, thick and translucent.

Effect and Function
-Promoting digestion: The volatile oil in citrus peel and tea polyphenols in Pu’er tea can promote gastric juice secretion, enhance gastrointestinal motility, and help digestion.
-Expectorant and cough suppressant: Xiaoqinggan has the effect of expectorant and cough suppressant, and has a relieving effect on cough and phlegm symptoms.

-Antioxidants: Contains tea polyphenols, vitamin C and other ingredients that can eliminate free radicals and delay aging.
-Refreshing and invigorating: The caffeine and other components in tea can stimulate the central nervous system, achieving a refreshing and invigorating effect.

The brewing methods of Qinggan mainly include whole piece brewing, skin crushing brewing, and drilling brewing. Suitable techniques can be selected according to different scenarios, and the water temperature should be maintained at 90-100 ℃ to ensure the best flavor release. ‌‌
Basic brewing methods and application scenarios
Whole brewing method (suitable for daily consumption).
Steps:
① Take a complete small green tangerine and place it in the tea set, with the top opening facing upwards;
② The first brew is quickly rinsed with boiling water for 5 seconds and poured out (washing tea);
③ Inject water along the center of the opening, the first 4 bubbles will be flushed out immediately, and each subsequent bubble will be extended for 5-10 seconds. ‌‌
Features: Fresh and long-lasting citrus fragrance, distinct layering of tea soup, suitable for routine scenarios such as office and reception. ‌‌
Crushed skin brewing method (suitable for quick drinking).
Operation: Break the small green tangerine into 4-6 pieces by hand or with the help of a tea knife, and mix the tea leaves and tangerine peel in a ratio of 1:3.
skill:
① First soak for 30 seconds to awaken tea leaves;
② Inject water quickly along the cup wall to prevent the tea soup from becoming too thick. ‌‌
Advantage: The tea flavor is fully released, suitable for old tea customers who pursue a rich and mellow taste. ‌‌
Nine hole brewing method (professional tea art exhibition).
Use a tea needle to drill 9 small holes evenly in the citrus body (3 holes at the top, 3 holes in the middle, and 3 holes at the bottom).
Attention: The aperture should not leak tea residue. When injecting water, the ring wall injection method should be used, and the water temperature should be maintained at 95 ℃. ‌‌
Advanced brewing techniques
Tea water ratio: 3-5g of tea leaves are mixed for every 100ml of water, and it is recommended to add the entire small green tangerine to a 250ml capacity covered bowl. ‌‌
Temperature control:
① New tea aged for 3 years should be heated with hot water at 90-95 ℃;
② Aged tea for more than 5 years can be raised to 100 ℃ to stimulate its aged aroma
Foam resistance management:
The first 8 bubbles will be released immediately (10-15 seconds).
From the 9th bubble onwards, each bubble increases by 30 seconds.
High quality Qinggan can be brewed more than 15 times. ‌‌