When it comes to Tieguanyin tea, many tea people must not forget the charcoal roasted Tieguanyin tea that has a trace of charcoal fragrance in the spleen, the soup is golden, the taste is mellow, the soup is smooth, and the more you drink, the more you have throat rhyme, and the more you drink, the more you drink the charcoal roasted Tieguanyin tea.
However, it is a pity that this truly traditional charcoal-roasted Tieguanyin tea is extremely rare nowadays, and it is replaced by electric roasted Tieguanyin tea that is commonly roasted by electricity in the mechanized era.
Why do you feel that it is difficult to drink the real ancient charcoal-roasted Tieguanyin tea? Where can I buy real charcoal-roasted Tieguanyin tea?
Charcoal-roasted Tieguanyin tea is made on the basis of the traditional semi-fermented Tieguanyin tea, which is charcoal again for about 5-10 hours (hence the name). The carbon roasting temperature must be mastered just right, the temperature should not be too high, 50-60 degrees is the best.
The tea leaves of charcoal-roasted Tieguanyin are special in sweetness, have a unique taste, and are refreshing to the throat after tasting, with a deep and restrained charcoal fire fragrance. It is worth mentioning that after the charcoal roasted Tieguanyin is brewed, its brown soup is dark yellow, and there will be a special glutinous rice fragrance in the mouth after drinking, which is completely different from the fragrant Tieguanyin of the clear soup and green water that you usually see. The ancient method of charcoal roasting is more time-consuming and laborious, with high requirements for raw materials, comprehensive technical requirements, great difficulty, and low yield rate.
The real ancient method of charcoal roasting Tieguanyin uses charcoal to provide firepower, which needs to meet the characteristics of smokeless, can be burned more fully, easy to obtain, and low cost, and it is best to use charcoal on the roasting pit for long-term use. Just like the kiln site where porcelain is fired, the older the history, the better, and the more uniform the firepower.
But now in southern Fujian, a little bit of history has long disappeared, and because of environmental protection policies, it is now impossible to go up the mountain to chop wood and burn charcoal.
Charcoal roasting Tieguanyin belongs to the traditional craft production system, and a high-quality charcoal baking Tieguanyin must have two elements:
1. Only when there are high-grade Tieguanyin raw materials can there be high-grade roasting Guanyin
Raw materials require traditional fermentation process, low-grade raw materials or unsuitable raw materials, how to roast to no avail, the current market popular light fermentation Guanyin does not meet the requirements, forced roasting will lead to bland and tasteless tea soup.
2. It is necessary to have a high level of fine baking talents
The production of carbon roasting Tieguanyin generally requires the tea master to have more than ten years of roasting experience and a high technical level; If the tea master does not have enough experience, it is very easy to roast the tea leaves. It is precisely because charcoal baking Tieguanyin is difficult to make that it can be regarded as the top variety in Tieguanyin.
Mellow and smooth carbon roasted Tieguanyin, strong fragrance is not irritating, warm the stomach, lower blood pressure, blood lipids, weight loss, very suitable for friends who have more entertainment, unreasonable diet structure, gastrointestinal problems, and feel that their bodies are fat.
The production process of baking Tieguanyin
1. Raw materials
Charcoal roasted tea can only choose the traditional Zhengwei Tieguanyin in spring and autumn. The raw material used to roast the strong fragrance type Tieguanyin is the Mao Jing tea that has been selected, and the Mao Jing tea can be sold separately as the fragrant Tieguanyin, and it is advisable to choose the positive flavor Tieguanyin, and the fragrance Tieguanyin with a good degree of fermentation.
The good tea of the season can bake a good aroma type Tieguanyin. If it is not a good raw material, no matter how you bake, you will not have those charms, and you will not be able to make a high-quality strong fragrance Tieguanyin. It is very important to choose the fragrant Tieguanyin with Guanyin rhyme and good floral fragrance as raw materials in the season.
2. Production
Charcoal roasting Tieguanyin needs to prepare selected longan and other fruit charcoal for baking in the early stage of charcoal roasting, and other materials look relatively simple: grass ash, large iron pot, wood chips, baking cage, shovel.
Live fire
Temporarily cut some sawdust wood blocks, the thinner the better, and set them on fire at the bottom of the pot. When making a fire, before beating the compacted charcoal, the whole pot of charcoal should be fanned with a fan, 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.
3. Sprinkle tea
After pat and press evenly, sprinkle a thin layer of grass ash, about 0.5-0.8CM, the entire charcoal surface is covered, less contact with air, slow oxidation and combustion, and also play 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.
4. Preheating
Start to put the roaster on the pot to preheat for a while, the new roaster can be baked for a longer time to remove the odor, and the old roaster should be cleaned cleanly.
5. 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 the roasting is uneven. Slow roasting is done to achieve the perfect balance between aroma and taste.
6. Sift tea
Put the tea into the roasting basket first, shake it vigorously in the roasting cage, so that the fine particles and broken leaves fall out through the sieve hole, and then gently put it on the brick, this link is very important, there can be no 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 smell of smoke immediately put away the roasting cage, pick off the fragments and replay.
Disadvantages of charcoal roasting: The yield is low, and it is difficult to guarantee even if the roaster has first-class technology. The advantage is that it can produce top products, and only charcoal roasting can be called top products.