250g Xiao Qing Gan Puerh Tea, Chinese Palace use Pu erh Ripe Tea

The brewing method of Xiaoqinggan Pu'er tea needs to be flexibly adjusted according to personal taste and scene. The following are three classic brewing methods and suggestions:

Whole brewing method:
Place the entire small green tangerine into a covered bowl, remove the lid and pour in hot water at 95-100 ℃. Wash the tea for the first time (about 10 seconds before the soup comes out), and extend each subsequent steeping to 15-20 seconds. This method can balance the fragrance of citrus and tea, making it suitable for slow tasting.  ‌

Broken skin brewing method:
Crush the small green tangerine and mix it with Pu erh tea to brew. Keep the water temperature at 90-95 ℃. The first few bubbles will quickly release the soup (5-10 seconds), and it can be extended to 10-15 seconds later. This method accelerates substance release and is suitable for multiple people to drink together.  ‌

Nine hole brewing method:
Drill 9 small holes on the surface of the small green tangerine with a tea needle (without leaking tea), pour boiling water into it, and soak for 10-15 seconds. This method balances the concentration and convenience of tea soup, making it suitable for tea lovers who pursue a sense of flavor hierarchy.  ‌

Other techniques

Water temperature: It is recommended to use mineral water or mountain spring water, and the water temperature should be controlled between 90-95 ℃.  ‌
Utensils: Prioritize using covered bowls, purple clay pots, or glass pots to avoid the loss of tea aroma.  ‌
Soup time: The first few bubbles can be shortened to 5-10 seconds, and adjusted according to the taste later.