What kind of tea does small green orange belong to?

Small green mandarin is a kind of Pu'er tea. One of its characteristics is that the entrance is mellow and sweet, with a unique floral and old aroma, which is due to the special fruit aroma of Xinhui mandarin, and Pu'er tea has absorbed the fruit aroma of citrus peel for a long time. Second, the role of health care is prominent, giving full play to the effect of Xinhui tangerine peel "regulating qi".

I. the characteristics of high-quality small green mandarin

High-quality small green mandarin, the peel is green and shiny, the oil chamber is evenly distributed and dense, and it smells slightly pungent and fragrant. From the point of view of small green citrus taste, small green oranges should have citrus flavor, tea should have the taste of Pu'er, and slippery, mellow, or mellow, tea and citrus taste can be mixed together, and the refreshing mouth will have the feeling of health and sweetness. It's a small green mandarin of good quality. The high-quality tea in small green mandarin Pu'er must be Yunnan's high-quality Pu'er cooked tea, and some aged tea is better. Mandarin must be produced in Xinhui high-quality tea tangerine; finally, it is the craft, good technology can better reflect the taste of small green mandarin, can make the taste of small green orange and Pu'er blend perfectly.

Second, the technological process of small green mandarin

The production of small green mandarin needs to go through more than a dozen processes, such as fruit selection, fruit cutting, fruit washing, fruit digging, spreading, tea filling, drying, packaging and so on. On the other hand, the difference of the technological types of small green mandarin mainly appears in the drying link, and the different drying methods make it form different flavor and taste. Usually, according to the different drying methods, it can be divided into pure drying, high temperature baking, low temperature baking and semi-raw baking. Raw drying, that is, pure sunlight drying, takes a long time, and this process is prone to mildew if it encounters sudden weather changes in the production process, so it has the advantages of high cost, high risk and low output.

High temperature baking, using 70 Mel 80 ℃ temperature, baking small green mandarin to dry, the later storage change is very small, but the price is low.

Bake at low temperature and bake the small green mandarin at a temperature of about 45 ℃ until dry. The taste is better, the flavor is appropriate, and it keeps the activity, leaving room for the later transformation. The combination of semi-raw sun, sun and low temperature baking reduces the risk of weather change while maintaining the activity of tea and peel, and the fusion of tea with citrus peel is also very good. The space for change in the later stage is also relatively large, and the price is moderate.

We can know that the small green mandarin is not only good-looking, but also very sweet in taste. At ordinary times, it is a kind of enjoyment to drink a mouthful of good tea with rich fruit flavor.