Interpretation of several pyrotechnics in rock tea baking.

The roasting degree is influenced by roasting mode, roasting temperature, roasting time and the thickness of tea in roasting cage. It is a dynamic balance, and roasting will have different effects on tea according to different degrees. In order to make everyone understand better, according to the degree of baking, it is divided into: virtual fire, light fire, medium fire, full fire, high fire and sick fire. The explanation is as follows: lack of fire: dry tea is not powdered but flaky or granular after being crushed by hand, and the tea is mostly fragrant, mixed with green flavor or other miscellaneous flavor, which is more common in coarse tea that has only been roasted in water or tea that dare not be deeply roasted because of insufficient fermentation, and belongs to unqualified fire. Slight fire: Tea leaves are mostly floral, with a high aroma, which is more common in fragrant varieties such as Baijiguan, Huangguanyin and Lan Qi. The soup is mostly light yellow, with obvious green leaves and red edges at the bottom of the leaves, which is suitable for tea lovers who change from green tea and scented tea to rock tea. Medium fire: the characteristics of tea are mostly the combination of floral and fruity fragrance, which is found in traditional high-fragrance varieties such as cinnamon. The color of the soup is mostly orange, and the red edge of the green leaves is faintly visible at the bottom of the leaves (the red edge is no longer obvious), which is suitable for tea lovers who have drunk rock tea for a while. Foot fire: Tea is mostly fruity, which is commonly found in traditional fire-resistant varieties such as Dahongpao and Narcissus. Dry tea can be seen with obvious veins, commonly known as exposed bones. After brewing until the leaves are scattered, there are many protruding bubbles on the leaves, commonly known as toad skin or bubbles. The soup is mostly dark orange yellow or orange red, which is suitable for rock tea lovers of a certain age. High fire: most of the tea leaves are caramel-scented, and some of them have been carbonized (called "injured tea" in ancient times). Camellia, which is common in cinnamon, narcissus and other varieties, can't see the red edge of green leaves at the bottom of soup leaves. The color of the soup is mostly dark orange red or slightly black, which is suitable for tea lovers in certain areas such as Shantou. Disease fire: tea often has a burnt smell, and the fire temperature is too high, which can be seen when the fire is urgent. There are no green leaves and red edges at the bottom of the soup, and the soup color is mostly yellow and black. The tea soup is turbid, and the tea leaves will not disperse after being soaked for a long time. It is not suitable for drinking, and belongs to the tea that has failed in baking. Jiejieqing Tea Industry Network Operation Center (Dahongpao Joined)