好茶養生

皇牌老陳皮燉檸檬 (環保裝)

HK$170.00
  • 品 牌: 好茶養生
  • 型 號: chanpei
  • 庫存狀態: 有現貨

選項及配件

商品描述

【皇牌 老陳皮燉檸檬 】 環保設計-包裝,不附加匙具及紙盒/布袋

純手工秘製新會陳皮冰糖燉檸檬,止咳化痰,咽喉腫痛;採用自家珍藏十三年正宗新會陳皮,黃冰糖,新奇士檸檬,經十二小時火候精心燉制而成。生津健脾,
滋陰,潤肺,化痰止咳;常用於暑熱,咽喉炎症,煙酒過多,小兒百日咳等症狀,對預防咽喉炎,慢性支氣管炎也有改善作用。無添加任何化學成份,老少皆宜,
孕婦天天也可飲用。


【淨含量】 五百克
【食用方法】 用溫水或冷水按個人喜好甜度沖飲即可,冬天可用五十度左右的水沖飲是大家都喜歡的味道,同時把檸檬片和陳皮絲吃掉,喉嚨痛直接服用效果更佳,咳嗽有痰每天多次沖飲。

【存儲方法】:請存放於陰涼乾爽處,避免陽光直射,開蓋後請盡快飲用。 夏季建議雪櫃冷藏

【產地】:中國

*好茶養生國內廠房已榮獲歐盟認證 ISO9001 及 ISO22000 食品安全管理證書*


【客戶疑問解答】 
當陳皮燉檸檬遇上低溫,變成黃色一塊塊的問題: 
我們燉了陳皮多年,每到冬天便有很多客戶反映有這個問題了,這是正常的物理現象,好茶先跟客戶解釋清楚,同一批出爐的,有些會,有些不會!只要不超三個月,係可以飲的!沖出來味道一樣,不是變質! 
主要原因是由於糖極容易溶於水,吸濕性強,所以當糖的水分增大時,就會產生潮解或者溶化的現象,而在回乾後又極易結塊。  
就是未受潮的糖,當糖本身含水量多時,在寒冷冬季氣候裏容易結塊,然後變成黃色的糖沙! 
所以冬天會這樣,夏天放在雪櫃也會有這種現象的! 
↗就好似蜜糖結晶一樣的道理,只要天氣暖就不會這樣~大家唔使擔心 ❨屋企有蜜糖嘅朋友仔應該唔陌生❩ 

解決方法: 
成樽浸係50度溫水約30分鐘就ok 

因為我們在燉制的時候無加過一滴水,糖份都是按比例的,天氣凍就會有結晶現像,這是正常現象哦~ 


 Dried Tangerine Peel Syrup(Eco-friendly)

Dried Tangerine Peel Syrup (Eco-Friendly) does NOT come with a spoon and paperbox/ cloth bag*

Purely handmade Dried Tangerine Peel Syrup is ideal for reducing sputum, relieving cough and sore throat. Old tangerine peels from Sanwui, where dried tangerine peels are famous for. This syrup is made with rock sugar and Sunkist lemons for 12 hours.

The syrup can help with saliva production, strengthening spleens. It is commonly used in cooling off, sore throat, heavy drinking and smoking, pertussis. It is also ideal for preventing sore throat and chronic bronchitis. The syrup has NO chemical substances making it suitable for both the pregnant, kids and elderlies.

Net Weight: 500g

Recommended Direction: Add 2 tablespoons of syrup into 200mL warm water or room temperature water, stir well, adjust the portion if needed. Both lemon slices and dried tangerine peels can be eaten and syrup can be re-brewed.

Storage: Please store in a cool and dry place, avoid direct sunlight. Please consume as soon as possible after opening. Refrigeration is recommended in summer.

Origin: China

 *Hocha factory is certified with ISO9001 & ISO22000 for food safety management*


[FAQ]

Why are there some particles when the dried tangerine peel is cooled down?

It is commonly seen during winter and is a normal physical phenomenon. Syrups from the same batch may or may NOT experience particles. You can still enjoy the same taste of syrup as long as it is not opened for more than three months. 

The main reason for experiencing particles is because sugar is highly soluble in water and has high absorptivity. When water molecules in sugars are expanded, deliquescence or melting would happen. They would form solid particles if experiencing low temperature.

The unmoistured sugar, which is rich in water molecules itself, have higher chances of forming particles and turn into brown sugars

We do not add water to our product and sugar is added by proportion. Therefore, it is normal to have crystalization in winter.

The same scenario can be found in honey, also known as honey crystalization. 


How to resolve it?

SImply put the jar into a bowl of warm water (50°C) for 30 minutes.


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