Everyone who has ever drunk this tea knows that it is not good to open the package. "Scent", okay? Of course it is good. Most tea lovers use this "fragrance" to judge whether the small orange or mandarin tea is what you want. "Into the room, the house is full of elegant, put one or two in the bag, take out the bag is covered with fragrance." This is the characteristics of small green mandarin, open the package, the smell is tangy.

Speaking of this, it is necessary to popularize the process of making small green citrus Pu'er tea, picking fruit - washing fruit - digging meat - washing fruit - filling tea - dehydration (drying, semi-bathing, natural drying) - packaging (wrapped on white The most important part of cotton paper, breathable, ventilated, and beneficial conversion is dehydration.

The choice of the process directly determines the quality of the tea:

1. Natural sunning (can be aged, similar to Chenpi, the more Chen and the more fragrant, the fresh flower scent can be smelled within 3 years, the aging is finished after 3 years of storage, and the taste is heavy at this time.)

2, half-bathing (drying in the middle, good control, but also more Chen Yuexiang)

3, high temperature drying roasting / low temperature drying (high temperature drying of the citrus peel in the oil rupture, aroma is pleasant, but can not be aged, the longer the storage, the lighter the scent, the low temperature drying can partially retain the activity of the tangerine peel, the value of aging With uncertainty)

The dried green mandarin peel is hard, and you can't scrape anything, because the oil bag has broken and dried, and some can see the needle eye on the surface. The half-bath is not the same, the sun is drying, coupled with the machine drying, the heat is even, the surface color is also natural, the small green mandarin can be seen with the nail scraper, the smell is scented, and even the fragrance remains in the nails. It’s all for a long time. If you are lucky enough to run into such a good tea, still cherish it.

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