When it comes to Anhua black tea, many people like its unique pine smoke aroma, but most tea lovers may not know that in the traditional processing process of Anhua black tea, especially Tianjian tea, there is a mysterious magic tool - the seven-star stove.
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Understand the tea emperor - Anhua black tea hand to build bricks 2016 (400 grams) ¥329 purchase
The origin of the Seven Star Stove is very philosophical, it is said that it was built with the meaning of the Seven Stars of the Big Dipper, the concept is to "incorporate the sun, moon and stars into the stove, the heavens and the earth mountains and rivers into the tea leaves", and has become a unique drying process of Anhua black tea, which has been passed down to this day.
When Anhua black tea is dried with a seven-star stove, it is necessary to light pine wood at the mouth of the stove, so that the fire temperature is evenly penetrated into the seven-star hole, and then spread to the stove surface baking curtain.
The tea leaves baked by the seven-star stove have a black brown color and mellow taste, and have a unique flavor of high fire incense, pine flavor, natural mellow aroma and so on.
However, medical research has shown that because wood produces some carcinogens during combustion, which has caused people to worry about health, so methods such as charcoal roasting and electric roasting have been born, so which of these 3 drying methods has more advantages? Let's take a look at the experimental analysis done by researchers at Hunan Agricultural University
Sensory review
Let's start with the sensory review. These three treatment methods do not change much in the shape of the tea leaves, but there are some differences in color.
After the treatment of the seven-star stove, the color is brown, the charcoal roasting is not much different from the raw tea, and the electric roasting tea is slightly gray.
In terms of aroma, the ones treated by the seven-star stove have a smoke fragrance, the charcoal-baked ones have a stuffy taste, and the electric-baked ones are more pure in aroma.
In terms of taste, there is a pine smoke flavor after the treatment of the seven-star stove, the black tea that has been charcoal-baked has a fermentation taste, and the electric roasted tea is more pure; the leaf bottom is different in color, the color of the seven-star stove and the electric roasting tea is deepened, and the leaf quality of the seven-star stove treatment is slightly harder, and the raw materials are not much different from the charcoal-baked tea.
Analysis of contained substances
Tea polyphenols are the main flavor and functional components in tea, and can also form aromatic substances with nitrogen-containing compounds such as proteins, amino acids, and caffeine. It can be seen from the chart that in terms of tea polyphenol content, the content dried by the seven-star stove is the highest, followed by charcoal baking and electric baking.
In terms of amino acids, the content of Qixing stove tea and charcoal roasted tea has increased, with charcoal roasted tea having the highest content.
Look at soluble sugars again. Soluble sugar will be converted from polysaccharides to simple sugars during the drying process, and can also be converted into organic acids, or combined with amino acids, catechins, etc., to form the unique color and aroma of tea. Due to the influence of low temperature and damp heat, the content of soluble sugar in carbon-baked black tea is higher than that of Seven Star Stove and electric roasted tea.
The content of water leaching is the material basis of sensory evaluation of tea, and it is generally believed that within a certain range, the higher the content of tea water extract, the fuller and thicker the taste, and the richer the contained substances.
From the results, it can be seen that after different ways of drying, the highest content of water extract is Qixing stove tea, followed by electric drying, and finally charcoal drying.
In short, compared with the traditional seven-star stove drying tea sample, the polyphenol content of charcoal roasted tea is 0.95% lower, the amino acid content is 1.07% higher, the soluble sugar content is 1.16% higher, and the total amount of water extract is 0.96% lower;
Electro-dried tea has 0.95% lower polyphenol content, 0.95% lower amino acid content, 1.00% lower total water extract, and 0.99% lower soluble sugar content.
If only from the content of tea quality ingredients, the seven-star stove tea sample is richer than charcoal drying and electric drying, but the seven-star stove processed tea sample has a strong smoke flavor in flavor.
Moreover, modern flavor chemistry and medical research have shown that the seven-star stove needs to burn wood, and wood will produce more than ten toxic carcinogens, including polycyclic aromatic hydrocarbon compounds, during combustion. Although no professional has done tests related to Anhua black tea, if it is for health reasons, this aspect should be considered when buying Anhua black tea.