The first time I met Pu'er roasted tea was a few years ago, when I first made tea.
See an article written by a tea person on the Internet: Tea roasted by a Lahu girl. I don't have any special memories of roasted tea, but I was impressed by the beautiful girl.
Later, I went to the second sister's house, in the old courtyard, and drank tea baked by Uncle Zhao.
Drink casually, lazily, and fail to find anything special a few times.
Until this year, I drank two large cups, and the sense of permeability that was refreshing instantly captured the sense of taste.
It turns out that roasted tea has such a deep penetration and charm.
Looking back and thinking about it, I used to drink roasted tea, not that the tea was bad, but I never seriously drank two sips.
At that time, Teacher Wei, who went with me, praised the roasted tea as delicious, and I was still strange.
This year, I tasted the charm of roasted tea.
In the future, I will go to the old courtyard again, and every time I feel blind in my heart, I hope to drink a cup of tea baked by Uncle Zhao.
Drink roasted tea again, consult Uncle Zhao, and understand:
A good brew of roasted tea is the perfect collision of water, fire, utensils and tea.
A good brew of roasted tea requires heat, temperature, roasted tea, and water injection, all of which are tightly coordinated.
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01 A good portion of Pu'er raw tea powder
Uncle Zhao's tea is a rare and good tea of the Icelandic family.
There is the origin and inheritance of "Icelandic taste".
(About the origin and inheritance of Icelandic taste: Related to roasted tea, it is also inseparable from the protection of Zhao Bang,) and then write an article to share.) ）
People who have drunk Zhao Bang tea know: our tea, with orchid flavor, drinks as sweet as rock sugar orange.
This orchid fragrance is most pronounced in green and humidifiers.
The tea baked by Uncle Zhao is a treasure-grade product of Zhao Bang, comparable to the raw materials such as "Zhao Bang's First Cake".
In addition, when selecting raw raw materials for roasted tea, it is necessary to be old and tender and moderate, and it is best to have a small number of tea stems, and it is not advisable to choose tea leaves that are too tender.
The tea that I remember most deeply last time is last year's white dew tea, which also feels domineering, smooth and sweet, and has a sense of anhydride after drinking, which is very impactful.
02 A good copper pot for boiling water
Drinking tea, tea utensils can be the icing on the cake.
I have always thought that boiling water, burning it, even if there is so much exquisiteness.
Until making tea, reading a lot of tea books, and constantly learning from people, I found that boiling water is also very exquisite.
One boiling and two boiling, boiling water and boiling water, etc., are completely different, not to mention the difference brought about by tea utensils.
For roasted tea, a high-quality copper pot is essential.
03 A good clay pot for roasting tea
On the way from Lincang to Mengku, there is a place dedicated to clay pottery.
The clay pottery here is used to store tea and roast tea is very good.
For those who love roasted tea, an earthenware pot is essential.
04 The fire should be burned, the tea should be roasted, and the water should be boiled.
Before roasting tea, it is necessary to burn the fire first, and the fire is extremely strong.
Bring the copper pot to a boil with water.
At the same time, put the clay pot on the fire and bake it back and forth until the temperature is very high.
When it is hot, put the dry tea in and continue to bake it repeatedly.
Turn back and forth, heat evenly, until the dry tea is crisp and there is a thin layer of small bubbles in the skin, quickly pour boiling water into it. The water boiled and white bubbles like fish's eyes bubbled up
At this time, a pot of roasted tea is baked.
05 Drink roasted tea, pay attention to hot, drink large
Take advantage of the heat to pour out the tea soup, drink it without burning your mouth, go straight to your throat, and drink it all.
Smooth back, penetrating all over the body, after a burst of strength, the rock sugar rhyme gushes back and surges in the throat.
A good cup of tea gives people a memory, like a mountain, difficult to climb.
This insurmountable memory includes the warmth of the fire when roasting tea, the sweet aroma of tea rhyme when drinking tea, the sweet aftertaste after drinking tea, and the revelry of a group of people.
Life must be full of joy, do not make the golden bottle empty to the moon. If you have the opportunity, please drink a pot of roasted tea.
Roasted tea, in the history of Pu'er tea, has a material cultural heritage value.
Roasted tea is an indispensable part of the diet and health care of the people in the tea area.
Share here today, if you have any interesting things or questions about roasting tea, welcome to leave a message to share.
Cui Saixian, focusing on the exploration of "healthy tea drinking, tea health maintenance", comprehensively shared the tea making experience of first-line tea people such as Yunnan Dianhong, Pu'er tea, white tea, etc., and knew the knowledge of tea. While practicing and sharing, you are welcome to join and grow together.