Tea Brewing Guide丨Three Ways to Brew Small green mandarin Tea

With its lovely appearance and "inner" quality,Small green mandarin Tea has gained a lot of popularity. People are obsessed with it, and at the same time, they are also immersed in the fun it brings when brewing.

Regarding the brewing method of Small green mandarin Tea, senior tea lovers are not unfamiliar with it, but for new tea lovers, how to brew Small green mandarin Tea?

Today for new tea friends to summarise some of the classic brewing methods of Small green mandarin Tea, each of which can awaken its unique taste. There is always one of these classic brewing methods for you.

Three classic brewing methods:

Method 1:Whole Brewing | Classic and Simple

Preparation: Lidded bowl, glass or other brewing vessel, one Small green mandarin Tea
Water temperature: 95℃ or above
Brewing steps:
1. Before brewing, tear off the surface of the packaging of the Small green mandarin Tea.
2, Lift the skin of the Small green mandarin Tea and put the whole kumquat into a covered bowl or other brewing vessel.
3、Pour boiling water directly into the kok ching kong, or pour it on the surface, let the water slowly spread over the kok ching kong, and let the soup flavour slowly overflow.

Observe the changes: the whole brewing, you can see the water colour from light to deep, from golden to reddish process, the whole brewing process is like ink staining in the water, a thousand changes, exceptionally beautiful.
The whole process of brewing is like ink staining in the water, which is very beautiful. Watching the rounded small clementines rolling up and down in the water, which is very cute, and the viewing experience is very good.

Method 2:Brewing with Poke Holes | Fun!

Preparation: Covered bowl, glass cup or other brewing utensils, tea knife, a small clementine.
Water Temperature: 95℃ or above
Poke holes: Use the tea knife to cut out several small holes on the surface of the kumquat, the holes are suitable for not leaking tea.
Brewing Steps: Follow the method of brewing the whole kumquat.
Fun: The process of poking holes for brewing is a bit complicated. However, the process is full of fun. When brewing, watching the tea slowly flow out of the small hole, the colour slowly overflowing, the mood is very beautiful, quite interesting.

Method 3:Crushed Peel Brewing | Tea and Citrus Flavour Complement Each Other

Preparation: Qing Hua Autumn River Poetry Gai Bowl, tea knife, a small green mandarin orange
Skills: 1. Poke the kumquat with the tea knife.
2、Break up the poked kumquat by hand
Water temperature: 95℃ or above
Amount of water: about one-eighth of the lid of the bowl
Brewing time: 2 times warm brewing, 5 to 10 seconds
First Tea Soup: For the first and second brew combined tea soup. 5 seconds for the first brew, and the second brew is ready to pour.
The second tea soup: for the third and fourth comprehensive tea soup. 15 seconds for the third brew, 25 seconds for the fourth brew. Concentration according to personal favourite increase or decrease, time to follow each channel plus 10 ~ 15 seconds, can be continuous brewing more than six channels.

Small TIPS:
1、Remember to wash your hands before crushing the skin~.
2、Brewing characteristics: this brewing method, the soup out of the soup quickly, the tea and citrus aroma fusion is also fast, and the taste is rich.

Welcome to click to order our products→