Wuyi rock tea and charcoal bakingadmintea
Charcoal baking is a step in the refining of rock tea. The quality of charcoal roasting tea is “three points of tea and seven points of fire”
The role of Wuyiyan tea charcoal baking
1. Evaporation of water, prolonging the shelf life: Since the tea leaves are loose in structure and many of the components contain hydrophilic groups such as hydroxyl groups, the tea leaves have strong hygroscopicity. After the water content of the tea reaches a certain level, the mold begins to appear, and the tea will gradually become moldy and deteriorate, and thus lose the drinking value.
2, sterilization, reduce pesticide residues: the presence of microorganisms in tea, including mold, mushroom and yeast. Mold is a sign of mildew contamination of tea. Generally, it can kill mold at temperatures above 160 degrees. In addition, tea leaves containing pesticide residues can also be reduced by using high temperature to promote degradation and volatilization.
3, blending and blending raw materials: tea blending raw materials after drying, can make each variety, the tea flavor of each road into one, from the mix and evenly.
4, to enhance the fragrance, change the quality: the initial tea is often accompanied by smelly taste, bitterness and improper storage and miscellaneous taste and odor, so through a certain temperature of baking fire, can make the taste of tea become Pure, add freshness and restore fire.
5, to enhance the color and familiarity, to meet the different tastes of the sales area: rock tea pay attention to “smoke slow roasting”, seeking its fire to stay without revealing, used to set off the rhyme.
The principle of charcoal baking tea
According to the data, charcoal has a strong adsorption capacity, can automatically adjust the humidity, and absorb, decompose and deodorize harmful chemicals such as sulfide, hydride, methanol, benzene and phenol. The negative ions it produces have the ability to penetrate, purify the air and improve air quality. The far infrared rays emitted by charcoal can cause the object to generate heat. The quality of traditional ancient charcoal-baked tea is far superior to that of modern machine-baked tea.
Technical requirements for charcoal baking tea
The actual effect of the fire is to the extent that the thermophysical chemistry of the tea leaves is produced. The fire can affect the appearance of color, leaf soup color and foam resistance. Properly grasping the heat can make up for some of the shortcomings of tea quality. If it is not properly controlled, it will reduce the quality of rock tea, and even become a burnt flavor. Therefore, Gaoming’s tea maker can use the baking technology to improve the quality of tea. Special varieties of tea, the fire is just right, can set off special characteristics of the fragrance.
Tea roasting is always better with “steaming slow”. The principle is that the higher the tea, the more it needs to be simmered at low temperature and long-baked, while the low-grade tea and tea head furnace temperature can be suitably higher. When the charcoal stove is just firing, the furnace temperature is high and the smell is raw. It is often used to bake tea heads and low-grade tea. The medium temperature is low and stable, and it is commonly used to bake high-grade tea. The fire temperature is too high, and the tea aromatic oil volatilizes too much. The fixation effect is weakened, the aroma is lowered, and the heating effect is too strong. Some soluble substances are converted into insoluble substances, and the color of the tea leaves is dull, the taste of the tea is light, and the smell is fragrant. Practice also shows that the formation of honey scent and some other aromas of tea often occur in the low-temperature long-bake process, and the low-temperature baking also promotes the coking of sugar and produces the aroma of maltose.
Fire taste can cover up many of the advantages and disadvantages of rock tea, so the best the better the condition is to have a fire-beating and no fire and fire. The same type of rock tea raw material is used to purify the roasting fire. When the roasting degree is lower, the appearance is yellowish green, the higher the aroma is, the more refreshing the taste is, the tea soup is yellowish, sometimes with sputum (after the fire is clear), the bottom of the leaf bright. The higher the degree of roasting, the more fragrant and long-lasting the aroma, the more mellow the taste, the orange-red color of the soup, and the darker the bottom of the leaf.
Classification of charcoal baking tea
Generally, the fire attack of rock tea is divided into light fire, medium fire and full fire according to the degree and degree of baking.
Light fire tea—-can also be called raw tea, fragrant (fragrance), mild taste (lower throat), baking 1~2 times.
Medium fire tea—-can also be called half-boiled tea, fragrant (floating incense), sweet (throat rhyme) roasting 2~4 times.
Foot fire tea—-can also be called cooked tea, fragrant (smooth and fragrant), sweet (the best throat), baking 5~8 times.