Nowadays, the drinking of small green tangerines is very common, among which, Head picking small green citrus With the fragrance of the first pick, and the characteristics of "easier to get hoarfrost", it has been more loved and sought after.
![Brewing method of small green orange Brewing method of small green orange](http://nwzimg.wezhan.cn/contents/sitefiles2023/10119878/images/3985434.jpg)
Correct soaking method of small green orange
When brewing small green oranges, I usually suggest that you use the "pinch and brew method", that is, squeeze the whole green orange through the tissue paper, apply slight force, hear two cracking sounds of "click and click", and then brew the crushed green orange. Some tea lovers don't understand why it is necessary to use the pinch and brew method to pick small green oranges. This article will explain why.
The head picked tangerine is small, and the opening of the head picked tangerine is smaller than that of the conventional tangerine. Even the smallest court cooked tea is filled, its interior is tight. Because the fiber contained in the court cooked tea itself is mainly fiber outside the xylem, and the pores are large, the court cooked tea is easy to absorb water and expand, thus filling the whole orange.
![Squeeze and brew small green oranges Squeeze and brew small green oranges](http://nwzimg.wezhan.cn/contents/sitefiles2023/10119878/images/4082136.jpg)
The tight internal structure will make it difficult for the first time to fully infiltrate the water into the orange when it is brewed for the first time. The area of contact between cooked tea and water is small, and the leaching rate of connotation substances is slow. It is easy to separate tea and water when the soup is out too early. Therefore, I would suggest that you break the green citrus and brew it, which will increase the contact area between water and tea, help to release the connotation of tea, and give play to its consistency and coordination.
Secondly, the tangerine itself is wrapped by the orange peel, so the tea flavor is difficult to dissolve, and it is difficult to drink a cup of satisfied taste without waiting for a period of time. However, if you break the loose brewing, and the cooked tea is combined with the citrus peel, the first few teas will inevitably have a strong citrus flavor, which will also reduce the fun of brewing small green oranges; The holes around are a little troublesome in daily life, suitable for tea lovers who have time to brew.
Therefore, after understanding the characteristics of the first plucked citrus, Mr. A Gan combined his daily brewing experience and shared his "pinching and breaking brewing method" of the first plucked citrus to all tea friends.