How to process tea to have a fragrance?

Tea aroma is an important quality characteristic of tea, and high-quality Tieguanyin, Narcissus, Frozen Oolong, etc. have natural floral fragrance; High-quality black teas tend to have sweet and fruity aromas; The aroma of flower tea varies according to the fragrant flowers, including jasmine, white orchid, tortoiseshell, pearl orchid, osmanthus, rose, etc.

Except for flower tea, the aroma of other tea leaves is inherent in tea leaves. The aroma components in tea are known to be:

There are as many as 2 or 300 kinds, and different fragrance types are due to the different composition of aroma substances. A fragrance type is not a reflection of one aroma substance, but is often composed of several aroma substances and dozens of other trace aroma substances. Some tea aromas are produced in the process of tea making, and some are formed by a series of changes in the original aroma substances during processing.

The aroma of tea has a lot to do with tea tenderness, variety, season, cultivation ecological conditions and manufacturing technology. The delicate tea aroma is rich in substances, so the aroma of most famous and high-quality teas is often higher, and the coarse old tea is often coarse and green. The aroma of oolong tea is closely related to the variety, Tieguanyin, Gui, Dahongpao, Narcissus, Jin Xuan, etc. are all excellent varieties of oolong tea, and each has its own characteristics.

Different seasons, the type of tea aroma is also different, spring tea tends to have a more prominent fragrance, and autumn tea often has a floral fragrance. The aroma of tea leaves with good ecological conditions is often strong in the high mountain tea gardens at higher altitudes, and the aroma of tea leaves with poor soil nutrient conditions in the lowland tea gardens is low.

The aroma of tea leaves is volatilized through tea processing, and the freshly picked tea leaves have no aroma, only a strong grass atmosphere. In the process of tea processing, this substance with a grassy smell continues to volatilize, and most of it is lost, while the aromatic substance can be retained more due to its high boiling point, forming a fragrant high-quality tea.

Green tea of normal quality has a light or ripe chestnut aroma, and tea leaves with a high fire temperature have a sweet or caramel aroma, but if the fire temperature is too high, it will produce a smoky and burnt taste. Sun-dried tea leaves often have an unpleasant "sun-dried smell".

Normal quality black tea has a ripe apple or orange aroma, and some have a floral aroma. Once the tea-making technology is not mastered properly, abnormal aromas will also appear. For example, black tea with insufficient fermentation has serious grass gas; If the drying temperature is too high, it is easy to produce smoke and burnt odor.

The aroma of flower tea has both tea and floral aromas. The aroma of jasmine tea is formed by the absorption of more than 20 aroma substances of jasmine by tea leaves. Tea is a loose porous body, easy to absorb foreign volatile substances, using this characteristic, can make flower tea, but also make tea easy to absorb the odor of the surrounding environment, so it is very important to avoid absorbing odor during tea storage.

As long as the tea leaves are fried, the organic matter contained in the leaves will naturally produce different green flavors.

The process of hand-roasting tea leaves to adjust the fragrance is stewing, that is, low-temperature and long-term baking, and then improving the aroma of tea.

Through low-temperature long-term baking and fire seasoning, the aroma and taste are further improved, and the effect of ripening the aroma, enhancing the color of the soup and improving the degree of foam resistance is achieved. The process of simmering takes about 7 hours, and the dynamic temperature of each period and the mastery of the heat are all judged by the baking master's feel and the impact on the temperature feeling. In steaming, it is extremely important to observe the changes of tea, and in the case of "eating enough fire", the tea will show a unique treasure color on the surface, which requires experience.

Use warming measures for Titian. The specific methods are different due to the different shapes of dry tea, and there are mainly the following three types.

1.The fragrance of flat tea and single bud tea.

Tea leaves such as Longjing tea in flat tea, Shunhuang Yulong and snow water cloud green in single bud tea are best fried by hand with Longjing electric wok after refrigeration. The stir-fry temperature should be when the tea temperature rises to 65 (slightly hot), if it is lower than 60, the fragrance effect is not good, and if it is higher than 70, it is easy to produce the old fire taste. It can also be heated and stir-fried with a multi-function machine or a strip arranger or baked with a blow-on 901 or 951 famous tea dryer.

When baking with a dryer, it is advisable to grasp the temperature of the air inlet at 110 and the time is 5 8min. It should be noted that these two types of tea cannot be stir-fried with a bottle dryer, and the color of the dry tea after boiling and stir-frying will affect the economic value.

2.The fragrance of Maofeng tea.

For example, Huangshan Maofeng, Lanxi Maofeng, Biluochun and other teas, the surface of dry tea is covered with hairy hair. This type of tea can only be roasted with a famous tea dryer. The hot air temperature is about 105, the thickness of the re-baking stall tea is 6 8cm, and the time is about 10min.

3.The fragrance of beaded tea.

For example, Quangang Huibai, Yongxi Huoqing and other teas are best to be re-fried in the 50-type quhao machine to enhance the fragrance, fry for about 30min, and when the tea temperature rises to about 65, it can be out of the pot. It can also be used to roll fry in a small and medium-sized bottle dryer or reheat with a famous tea stir-fry dryer, which can achieve the effect of fragrance.

Here's how to roast tea by hand:

Ingredients: tender tea leaves, pots, newspapers.

Steps: 1. First of all, clean up the picked tea leaves, and clean up the small insects and debris hiding inside.

2. Then wash the pot, then put the pot on the fire and pour the tea leaves.

3. Then turn on low heat and stir-fry by hand constantly. Move a little faster, otherwise the tea will burn. It is more flexible to stir-fry by hand, and disposable gloves cannot be worn, so be sure to wash your hands before stir-frying tea.

4. After stir-frying for more than ten minutes, rub it with your hands while stir-frying, so that the leaves can be better curled.

5. Then stir-fry for 40 minutes, and the tea leaves can be out of the pot.

6. When out of the pot, put it in a container with newspaper pads.

Roasted tea leaves generally have a fragrance for 20 minutes. The steps to roast tea are as follows:

1. Tea selection.

We first have to select the tea with a strong variety of fragrance, take it out of the cold storage, place it indoors for 6-8 hours, open the packaging bag, screen out the fragments, dry pieces and other unqualified tea leaves and discard, leave the qualified tea leaves on the dustpan for about 20-32 hours.

2. Steamed tea to cool.

After we have spread the tea leaves for a long time, we need to put the dustpan into the steaming room, and when the pressure is 1-2MPa and the temperature is stable between 68-75 degrees Celsius, the tea leaves are steamed for about 4-6 minutes, and then placed in the room to cool to room temperature.

3. Control the temperature of the glitter pot.

In the process of tea roasting and aromatizing, the most important step is to make the tea leaves glow in a pan. For the first time, we need to control the temperature between 62-65 degrees Celsius for 8-10 minutes, and the second time for 66-68 degrees Celsius, the time is about 4-6 minutes.

The processing of tea mainly has the following links:

Before roasting tea, it is necessary to select the fresh tea picked to remove weeds, old leaves, tea, tea stems, etc., and at the same time clean the stove to ensure that the fried fresh tea is clean and tidy, and also improve the quality of dry tea. According to the size of the stove, weigh an appropriate amount of fresh tea and put it in, and the amount of fresh tea generally accounts for two-thirds of the entire pot body.

Well. Finale.

After the pot is slightly reddened over a fierce fire, pour in fresh tea for finishing. When finishing, keep stir-frying the tea leaves in the pot with gloves, and turn them up from the bottom each time to avoid the burning of the tea leaves at the bottom. After 5 to 8 minutes of finishing, the hands can knead the fresh tea into a ball, and the finishing is completed.

Kneading session. At this point, the control of the heat will change to slow fire. Knead the tea leaves in the pot in the way of washing clothes, and control the strength when kneading in a heavy and stable manner. The tea leaves that have been kneaded into a ball need to be shaken apart, then stir-fried, and then kneaded. This session lasts about 10 minutes.

Doing the type link. The control of the heat is still to be fired over a slow fire, and the tea leaves in the pot are gently rubbed and made in a clockwise direction. Don't be impatient, don't shake the tea leaves. This session lasts 8-10 minutes.

Drying. After the tea is set, the heat needs to be controlled at low heat. Because the tea leaves dry quickly, once the fire is fierce, all the tea leaves have to be charred and yellow.

Slowly turn the tea leaves in the pot in a clockwise direction with a certain amount of turning. The force should be small, otherwise it is easy to crush the tea leaves. This session lasts 10 minutes.

Out of the pot link. When the tea leaves are dried until they are not green and crispy, they can be taken out of the pot. After it comes out of the pot, it is placed indoors and can be sealed and stored when it drops to a natural temperature. Store in a dry and ventilated place away from moisture.

If you want to make the fried tea more fragrant, you need to pay special attention: the tea drying process should not be roasted at a low temperature. The tea leaves made by roasting at low temperature and long time are dark in color, yellow in soup, and dull in fragrance, which can only be used to produce tea.

However, there are exceptions, yellow tea is suitable for long-roasting at low temperatures. However, in the process of making green tea, especially high-quality green tea, the drying time should not be too long, and it needs to be roasted quickly with a strong fire, which can remove the grass gas in the tea and increase the aroma of the tea.

If you want to process the fragrance of tea, you can try the above links, I hope mine is helpful to you!

Summary. Hello, happy to answer your <>

The method of bringing out the aroma of tea is as follows: the method of roasting in a microwave oven or slowly stir-frying in a pot can not only be used for the fragrance of refrigerated tea, but also has a very good effect on the fragrance of tea leaves with a green smell. Tea roaster for fragrance.

How to bring out the aroma of tea.

Hello, I'm glad to answer your <>

The method of proposing the aroma of tea is as follows: the method of roasting in a microwave oven or slowly stir-frying in a grinding pot can not only be used to improve the flavor of refrigerated tea, but also has a good effect on the fragrance of tea leaves with a green smell. Tea roaster for fragrance.

Kiss Hello to your expansion is as follows: The efficacy and function of tea are as follows: refreshing, anti-oxidant, fighting with urine, and protecting teeth.

Tea contains a large amount of marketing caffeine, which has the effect of refreshing the mind, can stimulate the central nervous system, relieve fatigue, and improve the work efficiency of the file. Tea is also rich in tea polyphenols, which can play an antioxidant role, reduce the damage of ultraviolet radiation to **, and accelerate skin metabolism.

Summary. To extract the aroma of tea leaves, the following methods can be employed:1

Selection of fresh tea: Selecting fresh, dry and odorless tea leaves for processing can ensure the quality and aroma of tea. 2.

Drying of tea: The tea leaves are placed in a ventilated and dry place to dry, so that the moisture in the tea leaves is reduced, which is conducive to extracting the fragrance of the tea. 3.

Tea roasting: Placing tea leaves in the oven or dryer and using low-temperature and long-term roasting methods can make the aroma components in the tea more fully released. 4.

Brewing of tea: Brew tea leaves with boiling water to fully release the aroma components in the tea, which can make the fragrance of tea more intense.

To extract the aroma of the tea, the following methods can be used: orange to 1Fresh tea round only judging the selection:

Choosing fresh, dry, and odorless tea leaves for processing can ensure the quality and aroma of the tea. 2.Drying of tea leaves:

The tea leaves are placed in a ventilated and dry place to dry, so that the moisture in the tea leaves is reduced, which is conducive to extracting the fragrance of the tea leaves. 3.Roasting of tea leaves:

Placing the tea leaves in the oven or dryer and using the low-temperature, long-term roasting method can make the aroma components in the tea more fully released. 4.Brewing of tea leaves:

Brew the tea leaves with boiling water to fully release the flavor components in the tea leaves, which can make the fragrance of the tea more intense.

It should be noted that different tea species and processing techniques will have different methods for extracting tea aroma. Therefore, when extracting the aroma of tea, it is necessary to carry out specific operations according to the types and characteristics of tea, so as to ensure that the fragrance of the tea leaves that are buried in the late is more pure and rich.

1. Tea tree varieties. Theoretically, fresh leaves can be made into any kind of tea. However, the chemical characteristics of amino acid content, enzymatic properties, aromatic cluster substances and other chemical characteristics among tea varieties are different, resulting in differences in the adaptability of tea resources, so that the aroma components in different fresh leaves and the tea made by them have certain differences in aroma.

Variety incense is unique and is a characteristic that distinguishes it from other varieties. It shows that the tea types suitable for the production of this variety of tea, such as Dahongpao, Tieguanyin, etc., are the most suitable for making green tea. For example, narcissus has the flavor of orchid, palm leaves, and the fruity cinnamon flavor of cinnamon.

2. Cultivation technology. First of all, the altitude of tea planting will lead to significant differences in aroma characteristics. Many famous teas come from high altitudes, such as Huangshan Maofeng, Lushan Yunwu, Wuyi Rock Tea, etc.

Secondly, the influence of the season is obvious, such as spring, summer, and autumn tea aromas are different. In addition, the management measures of the cultivation department, such as whether to apply fertilizer, organic fertilizer or chemical fertilizer, as well as the amount and type of fertilizer, etc., directly affect the aroma of tea.

3. How did the fragrance of tea come into ambush? What are the flavors of tea?

4. Production process. The six major types of tea are made in different processes. In the process of green tea greening and drying, a large amount of grass substances in fresh leaves are volatilized into low-boiling point and fragrant substances, which are dried at high temperature with roasting aroma and chestnut aroma.

Black tea is withered and fermented, and the aromatic substances in the fresh leaves are transformed or volatilized in large quantities through enzymatic oxidation and isomerization, and at the same time, some high-boiling point floral and fruity aromatic substances are generated through the drying process, so that the aroma is sweet. The white tea is not fried or kneaded, the focus is to control the withering, to retain the original ecology of the tea to the greatest extent, fragrant and sweet, quiet and mellow.

5. Growth environment. The rock peaks of Wuyi Mountain are towering, Xiuba Qiwei, Jiuqu Creek lingers in the meantime, the mountain returns to the stream and folds, and the natural aura of Wuyi rock tea is cultivated. Different growth environments have different effects on the formation of tea aroma, also known as mountain flavor.

A piece of tea cannot determine whether the aroma of the origin is high-quality and noble, but once the fresh leaves are picked, it enters the road of quality forging the day after tomorrow. I hope that every piece of tea can be carefully treated in the hands of tea makers and tea makers, so as to maximize its aroma potential and complete the sublimation of quality before being sent to the tea taster.