Tieguanyin tea slice baking technology, the efficacy of Tieguanyin baking tea

Charcoal-roasted Tieguanyin is an oolong tea, which is made by adding 5-7 hours of charcoal roasting time on the basis of traditional Tieguanyin, and the essence has not changed. Charcoal-roasted Tieguanyin is suitable for drinking in autumn, and the charcoal-roasted Tieguanyin from the newly made stool hunger stove is not suitable for drinking, and the tea soup of charcoal-roasted Tieguanyin will become thick and smooth after being placed for half a year to a year, and this is the best drinking period.

Charcoal-roasted Tieguanyin is oolong tea.

Tieguanyin is a well-known tea, charcoal roasted Tieguanyin is made by adding a tea-making step on the basis of the traditional Tieguanyin tea, its essence has not changed, and the traditional Tieguanyin is the same as oolong tea, which is very suitable for drinking in autumn.

Charcoal roasting Tieguanyin introduced.

Charcoal roasting Tieguanyin adds 5-7 hours of charcoal roasting time on the basis of Tieguanyin, and the temperature needs to be controlled between 50-60 when carrying out charcoal roasting, so that the processed tea has the characteristics of strong fire fragrance and sweet aftertaste.

Charcoal roasting Tieguanyin drinking matters.

It should be noted that charcoal-roasted Tieguanyin can not be drunk immediately when it is just done, but it needs to be placed for more than half a month for the time of jujube, charcoal-roasted Tieguanyin is placed for three months after the tea soup becomes softer, more suitable for drinking, after half a year to a year after the tea soup is thick and smooth, the quality has been greatly improved, and it is the best drinking period.

There are a lot of packaging labels on the market for charcoal-roasted Tieguanyin tea, and there is really no way to distinguish the real one, here to teach you a few tricks, which can be distinguished from four directions: step method from the dry tea to distinguish: the real charcoal-roasted Tieguanyin tea, its tea surface is not as oily and bright as waxing, it looks a little gray and gray mist is not very inconspicuous, but the connotation of tea rhyme, throat rhyme, soaking water, full of stamina.

Distinguish from the aroma of the tea that is brewed: when you brew the real charcoal-roasted Tieguanyin tea, its tea aroma implies a deep and restrained charcoal incense, which feels a little sweet and sweet, rather than the general electric roasted (Ba Huo Xiang).

Distinguish from the tea soup: after the real charcoal-roasted Tieguanyin tea is opened, whether it is lightly roasted or heavily roasted, its soup color must be bright and clear regardless of orange and yellow, orange and red. And the charcoal fragrance contained in the tea soup must accompany you from the first brew to the end, which is truly consistent.

Distinguish from the tea residues: When you finish brewing the tea, don't throw the tea residues away, use a paper cup to put the tea residues on it.

Three or five days, check whether there is any sour, moldy and sticky things, if there is, then you must have bought the wrong one, if not, then you bought the right charcoal-roasted Tieguanyin tea.

Send you eight words, a bunch of nonsense, misleading people's children!

1. The anti-aging effect of Tieguanyin.

2. The anti-cancer effect of Tieguanyin.

3. The anti-arteriosclerotic effect of Tieguanyin.

Fourth, the prevention and treatment of diabetes in Tieguanyin.

Fifth, Tieguanyin's bodybuilding effect.

6. The prevention and treatment of dental caries in Tieguanyin.

7. Tieguanyin's bactericidal and antidiarrheal effect.

8. Tieguanyin's heat-clearing and fire-reducing effect.

9. Tieguanyin's refreshing and contemplative effect.

10. Tieguanyin's decanting effect on alcohol and smoke.

There are also five values among them:

Value 1: Detoxification, digestion and greasy.

Value 2: Beauty ** anti-aging.

Value 3: Make friends and be in a good mood.

Value 4: Prevent cancer and increase intelligence.

Value 5: Refresh and think.

I hope it helps, welcome to adopt!!

Roasted tea generally has no effect on the stomach.

To put it simply, raw green tea Tieguanyin is fried or baked directly after picking, and cooked tea Tieguanyin is fried or baked after fermentation.

1. Picking The best quality of fresh leaves picked at noon on a sunny day --- at 3 p.m. And the freshness of the tea should be moderate. To meet these two conditions, a tea season is actually only a few days, and if it rains, it will be all lost.

If you want to make high-grade Tieguanyin, there are strict picking standards. Generally, three leaves and one bud are selected, and the freshness and tenderness are moderate. The branches should be short and small, so that the water content of the branches will be less, and the production will form a high-end temperament.

2. After the green tea is picked, it should be cooled on the ground to dry the green. There are many forms of tanning, some of which are spread on a water screen and on a shelf; Some are paved directly on the ground; Some are spread on the ground with bamboo sieves. The purpose of drying the green is to evaporate part of the water of the leaves, promote the physical and chemical changes of the substances contained in the fresh leaves, and prepare for the shaking of the green.

3. Drying green = spread green and stand after the green leaves are sun-greened, the green leaves are sieved and put into the green room to stand, when the green leaves are sun-dried, part of the water will evaporate, and the green leaves will be sloppy and soft, and when the green is standing, the water of the leaf stalk and leaf veins will be added to the leaf surface at this time, and at this time, the leaf surface will be straightened up. 4. Shake the green when the green leaves are standing, according to the water changes of the green leaves, you can decide whether to shake the green. Pour the green leaves from the water sieve into a bamboo "green shaker" and prepare to shake the green leaves.

It is to use an electric motor to rotate the green shaker. The fresh leaves collide, scatter and rub in the green tube, most of the leaf margin cells are broken and cracked, the water diffusion and infiltration, the intercellular space is filled with water, the leaves are stiff, and the grass smell is volatile. What it does:

The leaf edge cell tissue is destroyed by the friction of the green shaker and the collision between leaves, so that tea polyphenols and other compounds are in contact with enzymes to promote the transformation of substances; At the same time, the water slowly evaporates and decreases. Shaking and spreading green are repeated and alternated. It is the most critical link in the formation of tea quality.

Shake green and spread green together called green, the standard of doing green is the so-called "green leaves and red edges". 5. The purpose of frying green is to use high temperature to quickly destroy the activity of enzymes and consolidate the quality that has been formed. 6. Wrap the finished tea leaves in a special cloth, and use the "speed charter machine" to tightly wrap the whole tea leaves into a ball.

Rolling: Knead the packed tea bag again to make shapes. The tea balls are rolled in a tight wrap in a kneading machine, and the leaves inside are squeezed to slowly form "granular", and the magic of going from leaf to granular is all here, of course, it has to go through many operations.

7. Drying = roasting.

After the tea is kneaded, it should be roasted, and the tea ball will be spread on a bamboo sieve and placed on an iron frame, and roasted in the oven. Kneading, kneading and roasting are repeated many times. until the shape is satisfactory.

It is best to bake and dry the finished product. The above is just a brief introduction to the production process of Tieguanyin, in fact, every link is very important. If something goes wrong in one link, it can't be a good tea.