Many ethnic minorities in our country have the habit of drinking canned tea, and there is also a custom related to canned tea in the mountains of Yunnan's Yunnan Province called "roasting tea xiangyi". It is said that in the countryside of eastern Yunnan, the level of roasting canned tea has a great relationship with the boy looking for a partner, if you can't bake a good can of tea at the beloved girl's house, then the old man may not agree with you in his heart. At that time, the girl married not to look at the car house, but the order of your tea roasting technology and pouring tea, which can be seen whether you are careful and understand etiquette.
Now come to learn how to bake cans of tea, maybe one day to go to Yunnan to meet the girl of your choice?
illustration of the steps of | roasting "canned tea in the mountains of Yunnan"
Preparation materials: clay pot, kettle, Pu'er Mao tea (raw), tea scale, fair cup, tea cup
(Clay pot: Small clay pot with a height of 8 cm and a diameter of 7 cm)
(Preparation Tool)
Step 1: Weigh out about 3g of tea leaves and set them aside to prepare
Step 2: Prepare a pot of hot water.
Step 3: Place the clay pot on the fire and bake it hot (the clay pot has poor heat transfer, this process takes about 2 minutes).
Step 4: Pour the pre-weighed tea leaves into clay pots.
Step 5: Roast the tea leaves, hold the jar in your hand and shake it gently to ensure that the tea is heated evenly and can prevent the paste from falling out. This step is very critical, to roast the charred aroma of the tea leaves without a mushy taste, so concentrate.
Step 6: After the burnt aroma of the tea leaves comes out, immediately pour the prepared hot water into the tank mouth 1cm.
Step 7: Until the tea boils, turn off the heat immediately.
Soup-colored golden cans of tea
From the bottom of the leaf, you can see the charred tea stems
Tasting Report:
(The soup color of the same tea from the normal brewing method)
(After roasting cans of tea soup color)
Recognizable to the naked eye, the normal brewing method soup is lighter in color, and after roasting, the soup color is golden brown. After roasting, the aroma is heavier, there is a strong burnt aroma, the taste is stronger, the sweetness is obvious, and a special burnt aroma can be felt in the mouth.
It's also nice to relax at home on the weekend and enjoy it. Unfortunately, we are in the city, always lack some atmosphere, if it is the old people in the mountains of eastern Yunnan, it must be around a pile of firewood, and a group of old friends drinking cans of tea, chatting about home, and then waiting for the firewood to burn out, the tea is drunk, and they return home.
This article comes from the tea language network (www.chayu.com), tea language channel business cooperation telephone: 400-799-3998