Tea lovers who like rock tea know that the "fire power" of Wuyi rock tea is unique in the world, and it is also one of the few national intangible cultural heritage in the tea category, and its skills have a history of more than 300 years.

Liang Zhangju, the governor of Liangjiang in the Qing Dynasty, once praised "Wuyi Baking Law, the World is the World" in "Returning to the Field".

Roasting is the last key link in the more than 20 processes of Wuyi rock tea, just like the last few kilometers of the Long March, it is almost a kick in the door, and it can be completed.

However, everyone in the world knows that Wuyi rock tea is heavy on fire, but they don't know that behind this "technical work" is the patience and carefulness of Wuyi tea people, as well as their love for tea, so that they can be so exquisite.

Generally speaking, the "three fire skills" of Wuyi rock tea are basically through the "water roasting" in the hair tea period and the quenching of light fire, medium light fire, medium foot fire and foot fire in the refining period to achieve high-quality products.

How do the "three fires" of rock tea run through its production process?

The first fire is the green tea stir-fried and then baked, the temperature is the most critical, it determines the quality of the tea.

The second fire is still the grasp of the temperature and heat, and the master can't be lazy yet, so he still has to stir like the previous one, and the purpose of this time is mainly to remove astringency and alcohol.

The third fire, also known as stew, is the process of slow simmering (roasting) over low heat, whether the taste of the tea is good, and whether it is resistant to brewing or not is all on the third course.

So these three fires, interlocking, none of them can be sloppy, let us thank the tea master for his hard work, the tea you drink is really hard-won!

Some teas are suitable for medium and foot fire, or even full fire, such as Da Hong Pao, Narcissus, and other tea leaves are relatively thick, so the fire can be deeper, and the fire can be really roasted into the tea bones until the "white bones are exposed" and the "toad skin" is raised. If the roast is in place, it will not be easy to return to green. This kind of rock tea tea is dry and black-brown, the soup color is dark red, and the ripe aroma has a caramel aroma.

Of course, just like people who know how to cook, they know that they can't make a good soup with a rapid fire or a fierce fire, and if you want to roast a Wuyi rock tea with pure aroma, sweet tongue, mellow and fresh, you must need a meticulous simmering and slow-simmering roast.

Therefore, it is not so much about how good the fire of Wuyi rock tea is, but how attentive the master of Wuyi rock tea is.