The tea of the carbon roasted Tieguanyin is special and has a unique taste. After the taste, the throat is particularly comfortable. The tea flavor is fragrant, cooked fruit fragrance, and strong tea flavor. There will be a taste of people on the first floor, which is at least thirty years. How is these tea fragrances formed? Let’s talk about the real kung fu of charcoal roasting Tieguanyin today!
1. Know the charcoal baking first to understand baking
In the process of tea farmers’ tea -making process, after the tea leaves were twisted and thermal roasting, the shape of the tea gradually became tight, and the water slowly dissipated, and then dry. Among them, the heat of roasted fire improves the aroma and taste of the tea, removes the odor and reduce the astringent taste, and makes the tea soup aromatic and sweet.
In the roasting fire, the degree of roasting of tea Jing can be divided into three types: light fire, medium fire, and heavy fire. Generally, light fire tea is raw tea, medium -fire tea is half life tea or half -cooked tea, heavy fire tea is cooked tea Essence The so -called roasting degree refers to the number of times and the length and length of baking during production. After consumers buy tea, if they want to change the taste of tea soup or storage, they must be roasted again, that is, the latter of tea leaves, that is, the latter of tea leaves Baked semi -segments.
At present, there are several ways to roast tea, such as roasted tea machines, electric roasting cages, etc., and charcoal roasting is a remarkable baking technology. The operation process includes fire, combustion, gray, temperature control, etc., which not only takes time and effort, but also requires professionalism and experience. It is a very difficult to control tea baking method. If the operation fails, the quality of the tea will deteriorate. With a cigarette flavor. However, charcoal roasting has the advantages of special flavors and has made tea for a long time, and it still attracts many people to rush.
Second, the roasting tea master said the mystery of charcoal roasting
Carbon roasted tea attracts countless tea lovers. The main reason is that the special tea fragrance and can be stored for a long time. The tea flavor is fragrant, cooked fruit fragrance, and strong tea flavor. Someone will taste, it takes at least 30 years of history. The formation of these tea fragrances depends on the roasting tea of the roast tea artist.
However, what do you need to pay attention to when baking? Liang Xiangtian, the curator of a Museum of Tea Industry, believes that “tea is an important step before baking. Before baking, you must have a considerable degree of discrimination and assessment of the overall structure of tea.” That is to say Good materials, clever women are also difficult to cook rice without rice. And Zhan Xunhua believes: “In terms of choice, the most important thing is to go fast when withered when withering. Persons who bake must know well.” It will be beautiful, but if the wood is rotten, the shortcomings can be seen soon. The quality of tea is poor. To improve the quality, the method is baking. Chen Deliang of Liangyou Tea thought that it was better to buy tea to roast it. It was better to deal with it.
From the perspective of charcoal roasting technology, the practice of each roasting tea master is different. This is only compared from the number of roasting tea, roasted tea time, and roasting tea technology.
In terms of the number of roasting tea, Li Zhaoye, the person in charge of a carbon roasting tea research center, said that the charcoal roasted tea is about six or seven pounds just right, and it is better to control. The charcoal roasting uses charcoal combustion to produce thermal energy. The thermal energy will have a puncture effect like a needle. There is a way to bake the tea into the deep layer and penetrate it into the leaf stems. Zhan Xunhua believes that charcoal roasted is generally three or five pounds, and the change of tea will be even more uniform. He described charcoal roasted in a small amount and tailor -made; the baking machine was large and the entire production was produced. There is no way for electric roasting to make more accurate and change like charcoal roasted. Because electric roasting is different from the upper and lower taste, maybe the tea below is okay, but the above is not good.
At the time of roasting tea, Li Zhaojie believes that the light roasting is about forty -five to 55 minutes, the moderate roasting is about 90 minutes, and the heavy roasting is about two hours to three hours. Due to the different habits of roasting tea per person, the time of roasting tea can be used as a reference for those who have a heart roasted tea.
In terms of roasting tea technology, if the aroma of tea planting tea, you need to pay special attention when baking. You must give full play to the fragrance. The temperature should not be too high, the temperature is high, and the tea aroma is scorched. Lord, I believe that the quality of tea planting will be higher. In addition, when carbon roasted tea, in order to make up for the negligence of tea farmers in the tea making process, it must smell its taste, watch its tea color, and adjust it when roasting tea.
Third, charcoal roasting Tieguanyin is the best in tea
The charcoal roasting Tieguanyin refers to Anxi Zhengxiang Tieguanyin made of charcoal roasting. Carbon roasting Tieguanyin is a traditional process production system. A high -quality charcoal roasting Tieguanyin must have two elements:
1. There must be a high -grade Tieguanyin raw material, the raw materials require the traditional fermentation process, and the light fermented Guanyin popular on the market does not meet the requirements; forcibly roasting will cause tea soup to taste light and tasteless.
2. It is necessary to have high -level refined roasting talents. Generally, it is required to have experience in roasting for more than ten years, and has a high level of technical level; those with poor technical technologies can easily roast tea.
The tea of the carbon roasted Tieguanyin is special and has a unique taste. After the taste, the throat is particularly comfortable, with a strong flavor of fire. It is worth mentioning that after brewing, its tea soup is deep and yellow, which is completely different from the clear scent of green water that is usually seen.
Carbon roasting Tieguanyin is the best choice for tea friends today. The bright amber tea soup is more charming in the lights than grape red; the soup is brown and bright, the aroma is strong, and the taste is sweet and lonely; the tea is warm and cool.
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