Processing technology of Wuyi rock tea

The production technology of Wuyi Rock Tea belongs to oolong tea production, which is different from that of Taiwan Province Oolong Tea, which pursues fresh light fermentation and light roasting, and Anxi Oolong Tea pursues deep fermentation and low roasting, and adopts deep fermentation and heavy roasting.

Shang Qing (withered)

Let the bitter water of tea run away, and achieve the purpose of highlighting the aroma and taste. Usually, people call this process withering or turning green. In the process of green making, there are running water, shaking green, equal green, alternating fermentation and other processes, which are complicated many times. The purpose of shaking green is to promote leaf edge friction and make water loss faster. Equal green is the process of losing water, which plays a role in fermentation under the action of temperature and humidity, promotes the transformation of phenolic substances in tea, and achieves the purpose of aroma and alcohol.

It is necessary to determine the shaking times, shaking speed, shaking time, waiting time, etc. According to the transformation factors of tea green and how to shake it according to the weather and humidity. After turning green, put the tea leaves together. The purpose of this is to further make the tea taste mellow. This time is relatively short.

Dried

Tea factories use firewood to heat, which is more fragrant than burning oil and gas. Found that smoke is fragrant.

The drying process seems simple, and temperature control is the key. In fact, we should pay attention to how much temperature to bake tea to a few percent dry. It seems to be formed by hot rubbing. In fact, the remaining tea juice is squeezed out in the process of kneading, forming "frost" on the surface of tea, which is also the main source of taste of dried tea.

Baking fire

Wuyi rock tea belongs to semi-fermented tea, and a special production process-baking fire is added in the processing process. Traditional rock tea has great firepower. If you drink it immediately after baking, you will feel very dry unless you get angry, so it will be more mellow if you store it for a while. Moreover, the roasted tea can not only stabilize and improve the quality of tea, but also be preserved for a long time.