How to bake tea leaves to be the most fragrant? How to process tea to have a fragrance?

Roasted tea: After putting the tea into the pot, if the tea leaves are not damp when grabbing the tea, it is okay not to bake, if there is moisture, you can bake it several times. Roasted tea is not roasted in the oven, but roasted at water temperature, so that the crude aged tea, the musty smell disappears, there is a sense of freshness, the fragrance rises, and the taste quickly overflows.

The teapot used in the Chaozhou style should be well sealed, the air vent should be able to prevent water, and the joint can be wiped with water when roasting tea to prevent water from seeping into the water when flushing. )

Tea is often divided into green tea, black tea, and black tea, and the drying scheme is also different according to the classification. Black tea and black tea belong to fermented tea, and the drying process of green tea is relatively simple, and it needs to be picked, killed, rolled and dried

The drying process of green tea is generally dried first and then fried. Because the water content of the tea leaves after rolling is still very high, if it is fried directly, it will quickly form a lump in the pot of the dryer, and the tea juice is easy to stick to the wall of the pot. Therefore, the tea leaves are dried first to reduce the water content to meet the requirements of pot frying.

In order to maintain the tea polyphenols and caffeine in green tea, low-temperature drying is often used in drying, and the drying and dehumidification rate should reach less than 40%. After drying, cool to room temperature before frying.

Tea fragrance machine is one of the commonly used equipment in tea processing, its function is to bake the aroma of tea through high temperature, completely eliminate the grass gas in tea, and is the last process of tea processing.

Taking Mei tea, which is the most important green tea, as an example, the processing of fresh leaves can be divided into three processes: killing, rolling and drying.

Under the thermophysical and chemical action of these three processes, the contents of fresh leaves have changed, forming the unique color, aroma and taste of Mei tea. Since it is "Titian", let's be specific about the formation and development of the aroma.

The aroma in green tea mainly comes from the aromatic oils in the tea leaves. The products of the interconversion of polyphenolic compounds and amino acids, as well as some sugars, also have some effects. The largest amount of aromatic oil in fresh leaves is green leaf alcohol, accounting for about 60% of the total amount of aromatic oil, and this cis-type green leaf alcohol has a strong grass atmosphere.

The trans-type ones account for only a small proportion and have a clear fragrance. After the eyebrow tea is finished and roasted, a large amount of the cis-type is volatilized, or it turns to the inverse type, and the trans-type is also volatilized in large quantities, leaving only a trace amount. In this way, it gives a delicate and fragrant feeling after processing.

In the process of finishing Mei tea, the characteristics of aroma formation are "the aroma is revealed, and the green qi is eliminated". In the process of high-temperature finishing, components with low boiling points are volatile, and these are usually the main substances of green gas and undesirable odors. Whereas, ingredients with a high boiling point usually have a good aroma.

Under the thermophysical and chemical action of high temperature, fried green eyebrow tea forms a new special aroma.

One of the purposes of drying: to continue to change the contents on the basis of finishing and improve the internal quality. In the process of fresh leaf processing, the appropriate temperature often makes the tea have a sweet aroma, if the fire power is too high, there is a high fire, and if it exceeds a certain limit, it becomes burnt, which is the smell of caramelization products held by caramelized substances under high temperature conditions.

Proteins and amino acids will also form a special aroma at high temperatures, and the oxidative decarboxylation and deamation of amino acids will also become aromas.

If you want to use the baking method to make the tea fragrant, we must pay attention to the selection of tea, the steps of steaming tea, the technique and precautions of the pot. Tea leaves are selected from fragrant varieties of refrigerated tea, spread in the steam room, steamed at 68-75 degrees Celsius for 4-6 minutes, 65 degrees Celsius for 8-10 minutes and then again for 4-6 minutes.

How to bake tea to taste.

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. Steaming tea coolingAfter the tea leaves have been spread for a long time, we must put the dustpan into the steaming room, under the condition that the pressure is 1-2MPa and the temperature is stable between 68-75 degrees Celsius, the steps of steaming the tea leaves will last about 4-6 minutes, and then place it indoors to cool to room temperature after taking it out.

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.

4. Precautions.

When drying the tea leaves, the thickness is about 2-4 cm, and in the process of spreading and drying after steaming the tea, we should turn the tea leaves from time to time to help dissipate heat.

Some teas that need to be fermented, oolong tea needs to be stir-fried, for example, Pu'er, which we often drink, the aroma of tea after stir-frying is very strong in fermentation.

The temperature should not exceed 110 degrees, and the time needs to be determined according to the specific situation.

First, the temperature is high and low.

Temperature is the main factor that determines the quality of tea, when the temperature rises, the water in the tea gradually evaporates, and then the aroma is accompanied by the evaporation of water, most of the aroma components of the aromatic essential oils, the boiling point is above 150 degrees, so the baking temperature should be below 150 degrees, usually not more than 110 degrees is appropriate.

In general, coarser old tea leaves require a higher roasting temperature to mask the coarse flavor of coarse old tea leaves with caramel products; The temperature of delicate tea leaves should not be too high, and the principle of prolonging the time to make the taste of the tea soup become sweet and the fragrance can be properly carried forward.

Second, the length of baking time.

At the same temperature, the more tender tea has weak fire resistance, and the baking time should be shortened, while the coarser and older tea has stronger fire resistance, and the roasting time needs to be longer. If the degree of fermentation of crude tea is sufficient, the fire resistance is weak, and the time should be shortened, and vice versa; Tea leaves with a tight shape are highly resistant to fire and require a longer re-roasting time, and vice versa.

There are 4 main purposes of tea roasting:

1) Evaporate water and reduce the water content in the tea.

Extended shelf life.

Tea leaves are loose due to their own structure.

And many of the contained components have hydrophilic groups such as hydroxyl groups, so tea has strong hygroscopicity. After the moisture of the tea leaves reaches a certain level, mold begins to appear, and the tea leaves will gradually become moldy and deteriorate, and then lose their drinking value.

Roasting slows down the deterioration of tea quality and ensures quality during storage.

2) Change the quality, improve or adjust the aroma and taste of the tea and the tea soup.

Color. The first tea is often accompanied by stinky green taste, bitter taste and improper storage of the miscellaneous smell and stale taste, through a certain temperature of roasting, can make the taste of tea become pure, increase freshness, restore the aroma.

3) Enhance the fragrance and familiarity, which is used to make up for the defects in the production process, meet different tastes, and make a quality that meets the market demand.

4) Sterilization. Tea leaves contain microorganisms including molds, mushrooms, and yeasts.

Wait. Mold is a sign of mildew in tea leaves. Generally, it can kill mold above 160, so it can be removed by roasting.

In addition, tea leaves containing pesticide residues can also be degraded and volatilized by high temperature to reduce residues.

In addition, tea leaves containing pesticide residues can also be degraded and volatilized by high temperature to reduce residues.

Actually, not all teas need to be roasted, such as black tea. Because the fatty acids of black tea have been converted during the fermentation process, there is no fatty acid to acidify, so there is no need for roasting.

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 seeds, tea stalks, 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 the 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!

Tea leaves can be dried in the oven, generally black tea, Pu'er tea, and white tea are more suitable for the oven, while green tea, yellow tea, and black tea are not suitable for the oven. <>