Pu'er ripened tea has a mild nature and is less stimulating, drinking it can help warm and protect the stomach. In winter, it enhances the body's ability to adapt to cold weather. Aged Tangerine Peel also has a mild nature and can regulate qi and aid digestion, benefiting the spleen and stomach. Especially aged Xinhui tangerine peel with its strong Citrus aroma and sweet, rich flavor, when paired with the robust flavor of ripened tea, creates an exquisite taste.
Both aged tangerine peel and ripened tea share the quality characteristic of improving in aroma over time. Aged tangerine peel is an excellent choice. Apart from Steeping, aged tangerine peel Pu'er can also be boiled, especially for aged varieties, which yield an even richer and smoother Infusion after boiling.
How should one boil aged tangerine peel Pu'er ripened tea for a better taste?
1. Boil dry tea leaves directly
When boiling dry tea leaves, do not use too much tea; a ratio of 1:100 (1 gram of tea to 100 ml of water) is recommended. Before boiling, rinse the tea leaves once in a lidded bowl. Then, as the water begins to boil, add the rinsed tea leaves to the teapot for boiling, or you may add the tea leaves first and then pour in boiling water. Once the water comes to a full boil, reduce the heat and simmer for about 2 minutes before turning off the heat. Allow the tea to rest for a few minutes until it stops boiling, then serve.
2. Boil used tea leaves
Used tea leaves can be boiled after they have been steeped approximately 10 times. Since these are already steeped leaves, the boiling time can be longer, allowing the flavors to slowly release. The prolonged high temperature facilitates a more thorough extraction of the tea and tangerine peel's inner qualities, which explains why the boiled tea is richer and smoother.
Here is a small tip for boiling tea: when pouring out the tea, leave some tea liquid in the pot—about one-third—then add hot water to continue boiling. This method allows for multiple rounds of boiling!