First, prepare liquor kumquat and mango puree
Boil the kumquats for 3 minutes, then remove and chop it, some rock sugar to the pot and cook on medium fire to make the dark brown sugar fluid, add chopped cumin and mint and cook them until fragrant, the boiled kumquat in, some liqueur and fresh lemon juice, After boiling, turn to low heat and cook for 15 minutes, then remove them to a glass bowl and let cool.
Dicing fresh mango, use a blender to make a puree. puree to a pot with medium heat, sugar in, and cook for 10 minutes. Some fresh lemon juice and turn to low heat and keep cooking for 15 minutes. Until mango jam changes to a glossy color turn off the fire and let it cool. Then put it into a glass jar.
Use mountain spring water to boil and let it to 80 degrees Celsius, hot water one-third the glass, add 4 grams of Mingqian Longjing, and then add water to two-thirds. After the tea water changes color, strain out the tea leaves and keep the tea water, add a few pieces prepared liqueur kumquats, a spoonful of mango jam, and a spoonful of honey, stir well with the tea soup. Longjing tea drink is ready.
Made from leaves that have not been oxidized.