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<h1 class="pgc-h-arrow-right" data-track="4" > (1) tea set preparation</h1>
The Yi people of Chuxiong have the habit of drinking roasted tea during the winter solstice festival, and people's customs such as tea making and drinking tea are mostly related to fire ponds. Folk roasted can tea in Chuxiong is also known as "canned tea", "hundred trembling tea", "small pot tea" and so on.
The traditional Yi roasted can tea has a series of tea set preparations before making, mainly including tea, charcoal fire, crock pots, tea cup tea as raw materials for making roasted can tea, and its production is also exquisite. "Chuxiong Prefecture tea planting, production has a long history, in Chuxiong Shuangbai, Nanhua and other high-altitude areas of the Ailao Mountains, growing 3 tea series and 6 varieties of tea, Chuxiong Prefecture is listed as a roasted green tea production area, the production of 'Qingfeng Spring Green', 'Qingfeng Spring Tip' 'Nanhua Small Village Yinhao' was designated as Yunnan famous tea."
The tea leaves of the roasted cans of tea are mainly the tea leaves produced by themselves in the Chuxiong region. The Yi people of Chuxiong mostly live in mountainous areas, near the Ailao Mountains, where the tea leaves produced are bright green in color and of high quality, which are suitable as raw materials for making roasted canned tea. Therefore, when making roasted can tea, locals will choose tea leaves with relatively good quality such as origin, color, and quality to use, which will improve the quality of roasted can tea. In the territory of Chuxiong City, there are many wild ancient tea trees, which also provide raw materials for making roasted pot tea.
The crock pot used for roasting tea is mainly a clay pot, the size is like a fist, its appearance is a black circular open shape, the crock pot has a handle for people to lift on both sides, and some are a kind of pottery with a bulging abdomen similar to a kettle, the top has a water outlet, and there is a grip on the outside of the pot, as for the appearance and shape of the crock pot, it is basically the same, mainly convenient for people to hold when roasting tea.
Tea stirrer, raw materials are mostly made of bamboo, the overall look is relatively fine, its two ends have knots, convenient for people to hold, the role of the tea stirrer is mainly to stir the tea soup when roasting canned tea, constant temperature, anti-boiling, in the process of making roasted canned tea plays a role that cannot be ignored.
The charcoal fire used for roasting tea cans comes in many forms, common are smokeless carbon, electric ceramic stoves and braziers, etc., and the preparation of other roasting pot tea utensils such as strainers, tea tongs, tea cups, etc., are auxiliary tools in the process of roasting canned tea. In recent years, with the development of production, the Yi tea roasting utensils have become more diversified and modern. In the process of field investigation, the author found that some residents of Tiesuo Township, Dayao County, Chuxiong Prefecture, have used modern finished tea leaves to brew tea, and the appearance of the tea set used is more beautiful, and the taste of the tea product is more delicate.
<h1 class="pgc-h-arrow-right" data-track="83" > (2) The steps of making canned tea</h1>
When the Yi people in Chuxiong Prefecture roast tea on the winter solstice, the new crock pot should be placed in advance for a period of time, commonly known as "raising jars", so as to avoid the miscellaneous smell of the vessel itself when roasting the can of tea, and maintain the fragrance of the original tea leaves. When you start roasting tea, first put the crock pot on a charcoal fire to bake, until there are no water droplets inside the crock pot and the overall heat of the tank, the appearance of the crock pot will reveal red, wait for the crock pot to cool down slightly, and then slowly put in the tea leaves. The baking crock pot should generally be carried out twice, so that the crock pot can be heated evenly, which is conducive to roasting tea leaves. When placing the tea leaves, gently shake them while putting them in until the tea leaves are slightly yellow and crispy in color, and you can smell the smell of burnt incense. This removes the bitter taste of the tea leaves, and the roasted tea leaves are neither burnt nor mushy, and the taste is the best.
The skill of the fire pond process is to master the fire. Because the length of time of roasting tea will affect the effect of roasting tea: if the roasting time is too short, the tea cannot be roasted thoroughly, and the caramel smell cannot be obtained when flushed later, which will affect the taste; if the roasting time is too long, it will also affect the drinking effect. The correct step is to put the tea leaves into the tea pot and constantly shake and flip until you can smell the caramel smell, and then put in a handful of salt that has been charcoal roasted, let the salt dilute the tea leaves, so that the two are fused together, in addition to putting in salt, you can also put honey, walnut powder, ginger, brown sugar, sesame seeds, rice paste, etc. in the roasted pot tea, which will taste more fragrant and appropriate. After that, immediately into the crock pot into the boiling water, when the jar makes a "grunting" sound, the tea will carry the tea foam in the can mouth continue to rise and fall; so that repeatedly rushed in several times, so that the tea soup does not overflow the can mouth; when the tea leaves precipitate into the bottom of the tank, after filtering, the finished product of the roasted can of tea is made.
Because the heating time of the crock pot is relatively long, you can take the tea while heating and wait, and in the whole process of making roasted can tea, the skill of "shaking" is emphasized. Shaking can make the tea evenly heated, and when taking the tea, it can also make the tea soup poured into the tea cup more rich and fragrant. The modern Chuxiong Yi roasted tea technology is more advanced, the intelligent roasted tea technology facilitates people's lives, and the emergence of timed and quantitative new roasted tea products has activated the market and brought production opportunities.
<h1 class="pgc-h-arrow-right" data-track="84" > (3) tea tasting</h1>
Roasted cans of tea each time into the tea cup should not be too much, to half a cup is appropriate, when tasting tea, you need to take a small sip to taste slowly, do not swallow a large mouthful. Because drinking too fast will not feel the aroma and charm of the roasted canned tea, and the function of the roasted canned tea can not be well played.
Chuxiong's Yi family tea, the best is the first time to brew tea with boiling water, the first cup of brewed tea is amber, the taste is extremely mellow, its taste is slightly bitter, bitter with astringency, the tea soup that has been baked with salt before is more salty, but the medicinal value of the first cup is very high; then brewed tea, the taste of tea gradually fades, and gradually has a sweet and fragrant taste, compared with the first brew of roasted can tea, the second bubble taste is thick and appropriate. Of course, the more you flush later, the taste becomes weaker and weaker.
The process of tasting roasted tea drinks also reflects the concept of the Chuxiong Yi people's goodness to "remember bitterness and think sweetly", which is similar to some of the concepts of the Bai "three teas". Tea tasting is more expensive than the number of guests, people in front of the burning charcoal fire while roasting and drinking, drinking while roasting, home chat, etc., is also a process of self-cultivation. "Drinking roasted tea is a very time-consuming, and it can be said to be the best portrayal of the traditional slow-paced life in the countryside of Yunnan."
Roasted tea is generally limited to three flushes, and will be re-roasted if necessary after drinking, of course, there are cases where it is discarded after brewing once. In addition to the clear air of grass and trees, its most respected feature is the strong tea aroma at the entrance and the incomparable sweetness of other tea drinks. Therefore, the process of tasting tea is also a wonderful experience. With the acceleration of people's pace of life, the ancient custom of Chuxiong roasting pot tea has gradually evolved into a way for people to pursue a healthy and healthy life, which is the manifestation of the modern concept of "slow life".
(Angen team excerpted from Wang Qianqian: Chuxiong Yi customs of roasting canned tea in modern life)
The Angen team, more than 20 agricultural experts in various fields, provide mature soil restoration integration programs, ecological remediation integration solutions, pesticide residue solutions and ecological agriculture socialization services.