How to bake Tieguanyin, how to see if Tieguanyin is baked at high temperature

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Hello dear, see if Tieguanyin is roasted at high temperature: distinguish from the dry tea: the real charcoal-roasted Tieguanyin tea, its tea surface will not be as oily and bright as waxing, it looks a little gray and misty is not very eye-catching, 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 light roasted or heavily roasted, its color with Hu Qi soup is 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.

You can find out if Tieguanyin is roasted at high temperature: (1) distinguish from the finished tea; The real charcoal-roasted Tieguanyin tea is a tea that cannot be as oily as wax, and it looks a little gray and misty, which is not very eye-catching, but the connotation of tea rhyme, throat rhyme, soaking water, and stamina is enough. (2) distinguish from the aroma; After the real charcoal roasted Tieguanyin tea is brewed, the fragrance of the tea is heavy when it smells, and the shirt shed vaguely contains a deep and restrained charcoal incense, and the aroma of the tea is left in the mouth after drinking, and it feels a little sweet. Electric roasted tea has a good aroma when brewed, but has a lighter taste when drunk.

Some people say that the aroma of electric roasted tea is like a flash in the pan, and the aroma of charcoal roasted tea is like playing Tai Chi, and the stamina is endless.

The main technical links during the roasting period are: the control of furnace temperature and roasting time and the mastery of tea turning time.

Tea roasting is always good for simmering and long roasting, and the principle of mastering is that the higher the tea, the more it needs to be simmered and low-temperature long-roasted, while the temperature of low-grade tea and tea head and tea branch furnace can be appropriately higher. Generally speaking, roasting high-grade tea, the temperature of the roasting cage is 84 100, Anxi Tieguanyin, low-grade tea is 110 120, tea heads, tea branches are 110 130, and the time can be slightly shorter than that of high-end tea.

When the clay stove is just lit up, the furnace temperature is high and the smell is miscellaneous, which is often used to roast tea heads and low-grade tea, and the mid-term furnace temperature is low and stable, and it is often used to roast high-grade tea. Because the fire temperature is too high, the aromatic oil of tea volatilizes too much, the fixing effect is weakened, the aroma is reduced, and the heating effect is too aggressive, some soluble substances will be converted into insoluble substances, which will make the color of the tea dark and dull, the bottom of the leaf will die, the taste of the tea soup will become weak, and the heavy will produce burnt taste and lose fragrance. According to relevant information, phenylalanine and sugar are heated at a temperature of 70 for 12 hours, and there is an obvious fragrance of roses.

It is also reported that at a temperature of 70 to 75, oolong tea is very beneficial to the formation of a variety of aromatic aldehydes through 5 hours of long roasting. Practice also shows that the formation of honey aroma and other aromas of tea is often produced in the process of low-temperature long-roasting, and low-temperature roasting also promotes the gelatinization of sugar and produces the aroma of maltose.

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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.

Part 1: [Tool Materials].

Charcoal baking Tieguanyin in carbon baking requires preliminary preparation materials It seems that the materials are relatively simple: 1. Wood charcoal; 2. Grass ash (the first choice is the ash fired by Tiemangqi; 3. a large iron pot; 4. sawdust; 5. a roasting cage; 6. A shovel.

Part II. Production.

Make a fire: Temporarily cut some sawdust wood pieces, the thinner the better, and set them on the bottom of the pot to ignite. When making a fire, before beating the compacted charcoal, it is necessary to fan the whole pot of charcoal, so that the charcoal is burned thoroughly inside and out, fully burned (red and smokeless), and then pressed and patted to make the charcoal compact, the smaller the void, the slower the burning speed, to ensure durability.

After the pat is compacted and pressed evenly, a thin layer of grass ash is sprinkled, and the entire carbon surface is covered, with less contact with air, slow oxidation and combustion, and also plays the role of heat preservation and temperature regulation. After covering the ash, make sure that the stems and other grass fragments in the ash are completely burned and that no smoke comes out.

Start putting the roaster on the pot to preheat for a while, and the new roaster can be baked for a little longer to remove the odor. The old roaster should be cleaned and the new cage should be used together.

Hojicha: Choose tea leaves with relatively uniform grains for roasting, preferably traditional teas with a high degree of fermentation. The number of tea leaves can not be too much, a cage is generally 4-5 catties of net tea, the quantity is large and thick, and the roasting is uneven.

Nowadays, green tea is difficult to roast, and the real use of carbon roasting is the early four shakes of green pure traditional natural fermentation of tea leaves.

Put the tea into the roasting basket first, shake it vigorously in the roasting basket, so that the fine particles and broken leaves fall out through the sieve hole, and then gently stand on the brick, this link is very important, there can not be any tea fragments falling into the pot, the tea will immediately burn smoke, the smell of smoke will be absorbed by the tea and seriously affect the quality, put it down to be close to the cage to pay attention to smell for a few seconds, a slight smoke immediately put away the roasting basket, pick off the fragments and replay.

Place the tea leaves.

Charcoal on fire. It's about the same as the outer flame.

About 50 minutes.

The normal roasting time is about 6 hours (subject to the age and tenderness of the tea leaves), and you can see it every 1 hour.

Roast degree. (The tea leaves are yellowish-brown) and the tea soup is golden yellow.

High fire roasting time.

About 10-12 hours.

The tea leaves are reddish-brown in color, and the tea soup is golden red.

Of course, this also needs to be adjusted in combination with the local relative humidity.

It is recommended to use a roaster for baking. After all, an open flame is not good at controlling the temperature.

The heating is also uneven.

Easy to burn. If only the tea leaves are a little old.

with a roaster. The temperature is controlled at 90 degrees.

Baking. 1-2 hours is fine.

Put the tea on the charcoal fire It is about 50 minutes away from the outer flame The normal roasting time is about 6 hours (subject to the age and tenderness of the tea leaves) Look at the roasting degree every 1 hour. (The tea leaves are yellowish-brown) and the tea soup is golden yellow. The roasting time is about 10-12 hours.

The tea leaves are reddish-brown, the tea soup is golden red, and of course, this should be adjusted in combination with the local relative humidity. It is recommended to use a roaster for baking. After all, an open flame is not good at controlling the temperature.

It is also unevenly heated and easy to burn. If the tea leaves are a little old, use a roaster to control the temperature at 90 degrees and bake for 1-2 hours.

There are two baking methods for Tieguanyin old tea, first, electric roasting, electric roasting is the use of electric roasting oven specially roasted tea leaves, the temperature can be manually controlled and microcomputer control. According to the quality of tea and personal taste, the temperature is generally controlled at 80 °C 125 °C, when roasting in the early stage, the oven door should be opened 10 cm smaller, the time is 1 hour, so that the miscellaneous smell of the pure leaves of the tea is dispersed, and then close the oven door, and often check the taste of tea roasting until satisfied.

Second, charcoal roasting, charcoal roasting strong aroma type Tieguanyin old tea, longan charcoal roasting is good, acacia wood is second, other miscellaneous wood with high density, no peculiar smell good. The temperature of the charcoal roast should be controlled at 60 to 120 degrees, and it should be turned over frequently to avoid the temperature of the charcoal fire from too high and scorching the tea leaves. If tea lovers have a small amount of Tieguanyin old tea, you can type it to bake with a rice cooker, first of all, the rice cooker should be cleaned, and there is no peculiar smell, first open the rice cooker at a high temperature and wait for the temperature to reach one, turn off and press the keep warm button to bake, and clean the fiber until the baking is satisfied.