中国古茗文化之桔茶Orange tea in Chinese ancient tea

桔茶(又名柑茗、柑茶）在中国古代已有。中国宋代诗人李纲在《食桔》中对柑桔赋诗“黄金为肤白玉瓤，沉瀣深时甘且芳。”形容柑桔的气味清香。柑桔皮薄亦美，入茶而制，制为桔茶。桔茶是柑桔与普洱茶的结合，把柑桔掏空，果皮风干处理，然后加入普洱茶，做成桔茶。桔茶香滑甜润，味道不错。Orange tea (also known as Ganming, Gancha) has already existed in ancient China. Li gang, a Chinese poet in the song dynasty, wrote a poem about oranges in eating Tangerines : "Gold is the skin and white jade flesh, and when it is close together, it is pleasant and fragrant." It describes the aroma of oranges. The skin of oranges is thin and beautiful. After you put tea in the peel, you can make orange tea.Orange tea is a combination of citrus and Pu’er tea. The orange is hollowed out; the peel is air-dried, and then Pu ’er tea is added to make orange tea. Orange tea is smooth and sweet, and tastes good.