#51 Měng Hǎi Xiǎo Qīng Gān Lóng Zhū Gǔ Shù 2025 shu puer （勐海小青柑龙珠古树）

[Ingredients Revealed]
💎Xinhui Xiaoqinggan: Guangdong Xinhui July mandarin oranges, uniform in size, peels left on the fruit without damaging the capsule
💎Menghai Ripe Pu'er: 3-year-old palace material, clean and odorless, less tea fragments

[Straightforward process]
💚1. Manually digging the fruit: the master uses a copper spoon to dig out the pulp, and the thickness of the tangerine peel is uniform
💚2. Drying for 7 days: Naturally dried in the sun to retain the tangerine oil fragrance (not oven-made)
💚3. The secret of filling tea: dry the tangerine peel until it is half dry and then fill the ripe Pu'er tea to let the tea absorb enough tangerine fragrance

[Taste test]
🍵1st brew: The tangerine fragrance is as fragrant as squeezing fresh tangerines, and the tea soup is bright red and not turbid
🍵After 3 brews: Ripe Pu'er is mellow and wrapped with fruit acid, like eating milk tea soaked in tangerine peel sugar
🍵All-day: One tangerine can be brewed 8 times and still taste good. In the afternoon, add a slice of lemon and it will turn into iced orange tea in seconds.

【Lazy brewing method】
✅1. Brew the whole tangerine: pour boiling water into the tangerine, wait for 30 seconds for the soup to come out (the most stress-relieving)
✅2. Crushing attack: break the tangerine peel + tea, simmer in a slow cooker for 10 minutes, and it will be thick
✅3. Cold brewing artifact: throw 1 tangerine into mineral water, refrigerate for 4 hours, summer life-saving water
"Do you think brewing tea is troublesome? This small green tangerine will make you lazy and feel high-end!"