Actually, Xiao Qing Gan is suitable for all seasons, but it is best enjoyed during autumn and winter.
Xiao Qing Gan Pu'er Tea is made by combining the core of Xin Hui Citrus with high-quality Yunnan Pu'er ripe tea. Rich in nutrients, this tea has a strong citrus aroma and high medicinal value, as well as excellent health benefits. The peel of Xiao Qing Gan is inherently cold in nature, as recorded in Ben Cao Jing Shu: “Green peel is extremely potent, excelling in breaking down hardness and stagnation… it should not be used alone.” As Xiao Qing Gan is in the unripe stage of Xin Hui citrus, it is not recommended for use on its own. However, Yunnan ripe Pu'er is warm in nature and has the effects of nourishing the stomach and lowering cholesterol, which balances out the Xiao Qing Gan. The combination of Xin Hui citrus and Yunnan ripe Pu'er is perfectly matched, allowing both their medicinal and health benefits to be fully utilized. Drinking this tea is particularly effective during the dry climate of autumn and winter, and it can warm and aid digestion when consumed on an empty stomach or 1-2 hours after a meal. This is because in autumn, temperatures begin to drop, rainfall decreases, and humidity decreases, leading to a dry climate. Autumn corresponds to the lungs, and the dryness of the season can easily harm lung yin, so it is important to prevent dryness during autumn. Drinking Xiao Qing Gan Pu'er tea not only helps to dispel heat, dampness, and Phlegm but also warms and nourishes the stomach, making it suitable for those with a hot constitution.
When is the Best Season to Drink Xiao Qing Gan?
1. People in the North are more suited to drink Xiao Qing Gan during autumn and winter.
During autumn and winter, people in the north, including the northwest and northeast regions of China, are more suited to drinking Xiao Qing Gan. Due to unique geographical conditions, the weather is either dry and hot or dry and cold. Northern dietary habits primarily consist of meat and noodles, along with some distilled spirits. Many individuals experience liver depression or qi stagnation, and green citrus can help break up qi and soothe the liver, while also moistening the intestines and promoting bowel movements.
2. People in the South are not suited to drink large amounts of Xiao Qing Gan long-term during spring and summer.
In the south, spring and summer are not suitable for long-term, heavy consumption of Xiao Qing Gan due to the humid and hot weather. Spicy foods can easily cause internal heat, and long-term consumption of cooling tonics and many old-fire soups to remove dampness means that drinking too much Xiao Qing Gan tea can dissipate qi and weaken strength. Therefore, it is more suitable to drink Dahan Gan or aged tangerine peel tea instead.
Thus, regional differences, weather, and dietary habits are factors that determine whether Xiao Qing Gan is suitable for you. During autumn and winter, friends in the south can also normally drink Xiao Qing Gan. So, when is the best season to drink Xiao Qing Gan? It actually depends on various factors such as region, personal constitution, and dietary habits.
How to Brew Xiao Qing Gan
1. Broken Peel brewing Method
Take out some of the tea from inside the Xiao Qing Gan, then break the citrus peel into small pieces. Mix the pieces with the tea and brew with boiling water.
2. Lid-Off Brewing Method
Open the tea-filling lid of the Xiao Qing Gan and place the whole green citrus with tea directly into a cup or Teapot. Pour boiling water over it and allow the active ingredients from the peel and tea to gradually infuse until the tea color turns deep golden yellow.
3. Nine-Hole Brewing Method
Prepare a tea knife and use it to drill nine holes around and at the bottom of the green citrus, ensuring the holes are large enough that the tea does not leak out. Place the drilled green citrus in a teapot and pour boiling water over it. The tea juice slowly seeps out, blending with the fragrant aroma of the citrus peel, resulting in a pleasantly sweet taste that is highly resistant to brewing. The holes in the peel prevent the tea from infusing too quickly while also avoiding the issue of the tea having too little contact with water, which could lead to slow infusion.