陈皮+普洱熟茶的组合,稍微“脑补”一下,都觉美好。由此发展而来的萌物柑普,更是强化了柑皮与普洱组合的奇妙,好比豆浆配油条、大葱蘸酱,两种看似相去甚远的元素却能相濡以沫,备受欢迎。再加工茶类中,常见的有茉莉花茶、桂花乌龙茶,将柑橘挖洞去肉填进普洱茶的柑普茶是近代的产物。柑普大都是以熟普为原料,陆羽《茶经》里有提到有加入橘皮煮茶。在广东的新会,把陈皮当茶进行泡饮更是自古便有的习俗。类似于鱼香 Citrus + Pu’er tea combination, a little “brain fill ” look, feel good. The resulting Mengcun mandarin, but also enhance the combination of citrus and Pu’er magic, such as soy sauce, diced in sauce, two seemingly far away from the elements are able to profound and popular, very popular. Re-processing of teas, common with jasmine tea, osmanthus oolong tea, citrus digging holes to fill the meat Pu’er tea citrus tea is a modern product. Citrus are mostly cooked Pu as raw materials, Lu Yu, “Tea” mentioned in the joined orange tea. In the new club in Guangdong, the tangerine peel when drinking tea is ancient custom. Similar to fish incense