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陈皮普洱、桔普、柑普、小青柑

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Issuing time:2021-09-17 11:19

1. 陈皮,陈皮普洱茶


陈皮,又称橘皮,是用芸香科植物橘及其栽培变种的果皮经过干燥后而成,橘皮入药以陈久者为良,故名陈皮、贵老。


陈皮根据产地有川陈皮、广陈皮等之分,广陈皮中以新会产地陈皮为正品,尤以新会陈皮为上品。这里产的大红柑,果皮制成陈皮后,具有很高的药用价值,又是传统的香料和调味佳品,向来享有盛誉,行销世界各地。


在广东省地方标准中,“在新会陈皮地理标志产品保护范围内栽培的茶枝柑(大种油身品系、细种油身品系)的果皮经晒干或烘干,并在保护区域范围内贮存陈化三年以上称为新会陈皮。”




广义上来说,陈皮茶指的就是以陈皮和茶叶混合而成的茶制品,所以陈皮普洱简单来说,就是熟普与陈皮拌合而饮。


目前,陈皮普洱茶有几种不同的形态:一种是陈皮切碎与熟普散茶混装的;一种是将二者混合一起压成茶饼或茶砖的。在广东民间,通常是陈皮跟茶叶分开储藏,要品饮的时候按一定的比例投放冲泡,陈年普洱配陈皮,堪称绝配。




陈皮普洱茶结合了陈皮独有的果味清香和云南普洱茶特有的甘醇爽甜,茶汤细腻滑爽、回味甘甜,同时也因其良好的保健功效受到很多人的喜欢。


2. 柑,柑普茶


柑,也称作柑子、金实,属于芸香科柑桔属。柑和橘相似,易被混淆,但柑一般比橘大,皮比橘厚。


目前市面普遍认为的柑普茶,是用产自新会的新会柑作为原料制作的,也即上文说的广陈皮原料,学名茶枝柑,又称新会广陈柑或陈皮柑,具有国家地理标识性。


新会柑采摘后,进行清洗晾晒,用工具在柑橘顶部开出一个圆孔,将果肉全部掏出,然后将普洱茶塞入果皮中,重新放回切下的果皮盖子,进行一段时间的干燥,成品便是柑普茶。




除新会以外,同样以柑出名的还有肇庆的皇帝柑,潮汕地区的潮州柑,以及周边的广西柑、珠海柑等,每年也会制成陈皮、柑普茶销往全国各地,不过由于地理位置、土壤营养等立地环境的不同,总体品质与新会的有差距。


3. 桔,桔普茶


桔与柑在植物分类学上是同科、同属、不同种。柑子果实较大,果实球形稍扁,果皮粗厚、海绵层厚,耐储藏。桔子也称橘子,果实较小,常为扁圆形,果皮薄、海绵层薄,经晾干或者干燥后不具备药用价值,泡茶也没有陈香味。




市面上的桔普茶,一般是以阳山桔以及其他的桔子果皮为原料,然后与云南普洱熟茶相结合制成的茶品。


4. 柑普茶 ≠ 陈皮普洱茶


柑普茶原料中的柑,与广陈皮虽然原料本质是一样的,但是柑皮陈化为陈皮需要一段时间的陈放,所以严格来说,原料没有年份限制的柑普茶,并不等于陈皮普洱茶。


现在市面上很多打着陈皮普洱茶称号卖的其实是柑普茶,因为陈皮普洱茶相对成本更高,且具备良好的药用价值,真正的陈皮普洱自然价格也会更贵些;而柑普茶时间较短,还达不到陈皮普洱茶的功效,所以价格会低一些。


目前陈皮普洱还没有国家标准。有观点认为,新做的柑普茶,经过三年陈放之后,才可称陈皮普洱茶。




5. 桔普茶 ≠ 柑普茶


桔普与柑普的区别,首先体现在价格上。正宗新会柑的成本,是阳山桔等其他桔子的4-6倍,所以柑普的价格往往高出桔普好几倍甚至更多。


因为原料不同,所以外观、香气、口感等都不同。要分辨你购买的是不是正宗的柑普茶,首先可以看皮子表面的油包颗粒:柑皮表面油包颗粒大且分布均匀,有卷边现象;桔皮表面油包颗粒较细小且分布密集。厚度也有不同:新会柑的柑皮比较厚,约为2.2mm;而桔皮比较薄,约为1.1mm。柑普冲泡时口感甘甜且有回甘,桔普冲泡时则陈香味不明显。


6. 小青柑未必人人都适合


2016年火极一时的小青柑,原料采制新会柑柑青皮。


柑皮根据采收加工时间和质量可分为柑青皮(青皮)、微红皮(黄皮)和大红皮(红皮)。柑青皮是指果皮未着色,生理未成熟时(通常指农历立秋至寒露)采收果实所加工的皮。这个时段的柑果称之为青柑,外表色泽青褐色至青黑色,质硬皮薄,味辛苦、气芳香。青皮的油酮类物质丰富,所以成品青皮含有丰富的挥发芳香油,泡水时更耐泡。

英语翻译

1. Tangerine peel, tangerine peel Pu'er tea


Tangerine peel, also known as tangerine peel, is made by drying the peel of the Rutaceae plant tangerine and its cultivated varieties. The orange peel is used as medicine for aging, so it is called tangerine peel and noble old.


According to the origin of tangerine peels, there are Sichuan tangerine peels and Guangxi tangerine peels. In Guangxi tangerine peels, Xinhui tangerine peels are authentic, especially Xinhui tangerine peels are top grade. The big red tangerines produced here have high medicinal value after being made into tangerine peels. They are also traditional spices and seasonings. They have always enjoyed a high reputation and are sold all over the world.


According to the local standards of Guangdong Province, “The peels of tea tangerines (large oil body strains, fine oil body strains) cultivated within the protection scope of Xinhui tangerine peel geographical indication products are sun-dried or dried and placed in the protected area. Stored and aged for more than three years is called Xinhui tangerine peel."




In a broad sense, dried tangerine peel tea refers to a tea product made from a mixture of dried tangerine peel and tea leaves, so in simple terms, tangerine peel and puer are mixed with dried tangerine peel and drink.


At present, there are several different forms of tangerine peel Pu'er tea: one is mixed with chopped tangerine peel and cooked Puerh tea; the other is mixed with the two and pressed into tea cakes or tea bricks. In Guangdong folks, tangerine peels are usually stored separately from tea leaves. When you want to drink them, they are put in a certain proportion for brewing. Aged Pu'er with tangerine peels is a perfect match.




The tangerine peel Pu'er tea combines the unique fruity fragrance of tangerine peel and the unique sweetness of Yunnan Pu'er tea. The tea soup is delicate and smooth, with a sweet aftertaste. At the same time, it is also liked by many people because of its good health benefits.


2. Mandarin, Mandarin Pu Tea


Citrus, also known as citrus seeds and golden citrus, belongs to the genus Citrus in the Rutaceae family. Tangerines are similar to tangerines and are easy to be confused, but tangerines are generally larger than tangerines and have thicker skins.


At present, the popular orange tea is generally believed to be made from Xinhui orange produced in Xinhui, which is the raw material of Guang Chen peel mentioned above, the scientific name is Chazhi orange, and it is also called Xinhui Guang Chen orange or Chenpi orange. , With national geographic identity.


After picking the Xinhui mandarins, they are cleaned and dried. A round hole is made on the top of the mandarin with a tool to remove all the pulp, and then the Pu'er tea is stuffed into the peel, and then put back into the cut peel cover, and dried for a period of time. , The finished product is Mandarin Pucha.




In addition to Xinhui, the emperor oranges from Zhaoqing, the Chaozhou oranges from Chaoshan area, and the surrounding Guangxi oranges and Zhuhai oranges are also famous for their oranges. They are also made into tangerine peels and orange tea and sold to all parts of the country every year. The overall quality is different from that of Xinhui due to differences in location, soil nutrition, and other site environments.


3. Orange, Orange Pu Tea


Tangerine and tangerine belong to the same family, same genus, and different species in plant taxonomy. The citrus fruit is larger, the fruit is slightly flat, with thick skin and thick sponge layer, which is storage-resistant. Oranges are also called tangerines. The fruit is small, often oblate, with a thin peel and a thin sponge layer. After drying or drying, it has no medicinal value, and it has no scent when making tea.




The orange Pu'er tea on the market is generally made of Yangshan orange and other orange peels as raw materials, and then combined with Yunnan Pu'er ripe tea.


4. Mandarin Puer Tea ≠ Chenpi Pu'er Tea


The mandarin in the raw materials of citrus Puer tea is essentially the same as that of the dried tangerine peel, but the aging of the citrus peel into tangerine peel requires a period of aging. Therefore, strictly speaking, the citrus Puer tea with no age limit on the raw material is not equal to the puerh of tangerine peel. Tea.


Nowadays, many products sold under the title of orange peel Pu'er tea are actually orange Pu'er tea. Because orange peel Pu'er tea is relatively more expensive and has good medicinal value, the natural price of real orange peel Pu'er tea is also more expensive; and orange Pu'er tea is naturally more expensive. The tea time is short, and the effect of tangerine peel and Pu'er tea is not achieved, so the price will be lower.


There is no national standard for Chenpi Pu'er. Some people think that the newly made citrus Puer tea can only be called Chenpi Pu'er tea after three years of aging.




5. Orange Pucha ≠ Orange Pucha


The difference between Orange Pu and Orange Pu is first reflected in the price. The cost of authentic Xinhui mandarin is 4-6 times that of other oranges such as Yangshan mandarin, so the price of mandarin orange is often several times or more higher than that of mandarin orange.


Because the raw materials are different, the appearance, aroma, taste, etc. are different. To tell if you are buying authentic citrus tea, you can first look at the oil-infused particles on the surface of the peel: the oil-infused particles on the surface of the orange peel are large and evenly distributed, with curling phenomenon; the oil-infused particles on the surface of the orange peel are finer and densely distributed . The thickness is also different: Xinhui mandarin orange peel is thicker, about 2.2mm; while orange peel is thinner, about 1.1mm. Orange Pu has a sweet and sweet taste when brewed, while the scent of orange Pu is not obvious when brewed.


6. Small green tangerines may not be suitable for everyone


The small green tangerine, which was extremely popular in 2016, was made from Xinhui tangerine green peel.


Citrus peels can be divided into orange peels (green peels), reddish peels (yellow peels) and big red peels (red peels) according to the harvesting and processing time and quality. Citrus green peel refers to the peel that is processed by harvesting fruits when the peel is not colored and physiologically immature (usually from the beginning of autumn to cold dew on the lunar calendar). The citrus fruits during this period are called green citruses. The appearance is blue-brown to blue-black, and the texture is hard and the skin is thin, and the taste is bitter and fragrant. Green peel is rich in oil ketones, so the finished blue peel is rich in volatile aromatic oil, which is more resistant to foam when soaked in water.


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