What is the special process of making oolong tea?

Baking, in the process of tea making by tea farmers, is after several times of rolling and hot baking, the shape of tea leaves is gradually tightened, the water is slowly dissipated, and then dried. Among them, the heat of baking fire is used to improve the aroma and taste of tea, remove the peculiar smell of flower green, reduce the astringency and make the tea soup fragrant and moist. For people who like to drink tea, what should tea do if it is wet, smelly and smelly? Discard tea? Is there a better treatment or prevention method? Give a suggestion, you might as well bake tea, which is a good way. In the second half of tea, the moisture, off-flavor and stinky cyanine flavor in tea leaves were not completely removed after tea farmers made tea, but the finished tea absorbed the moisture in the air, which made the tea leaves deteriorate and lost its aroma. This kind of tea will lose its taste within three months, even within one month. Re-baking can solve the above problems. It can be said that the main purpose of tea baking is to remove moisture, miscellaneous taste and smelly cyanine taste, increase storage space and prolong the shelf life of tea. In addition, it can also bake a special taste and unique aroma, and cooperate with everyone who loves tea to get their favorite flavor and taste of tea soup. 1. Learn about charcoal baking first. In the process of tea making by tea farmers, after several times of rolling and hot drying, the shape of tea gradually becomes compact, the water slowly dissipates, and then it is dried. Among them, the heat of baking fire is used to improve the aroma and taste of tea, remove the peculiar smell of flower green, reduce the astringency and make the tea soup fragrant and moist. In roasting, the roasting degree of tea seeds can be divided into three categories: light fire, medium fire and big fire. Generally speaking, light fire tea is raw tea, medium fire tea is semi-cooked tea or semi-cooked tea, and heavy fire tea is cooked tea. The so-called roasting degree refers to the number and time of roasting when making tea. If consumers want to change the taste or storage of tea soup after buying tea, they must bake it at least once, that is, the second half of tea baking. At present, there are several ways to bake tea, such as using tea baking machine, electric baking pan, etc. Charcoal baking is a remarkable baking technology. Its operation process includes lighting fire, burning, dusting, temperature control, etc. It is not only time-consuming and laborious, but also requires professionalism and experience. This is a very difficult tea baking method to control. If the operation fails, the quality of tea will deteriorate and the finished product will smell of smoke. However, charcoal roasting can obtain the advantage of special flavor and make tea stored for a long time, which still attracts many people. 2. The tea roaster said that the mystery of charcoal roasting attracted countless tea lovers, mainly because of its special tea fragrance and long storage time. Its tea fragrance is rich, with ripe fruit fragrance and strong tea fragrance. If it is left for a long time, it will have the bean flavor of early steamed tofu, and the ginseng flavor of by going up one flight of stairs will last for at least 30 years. The formation of these tea scents depends on the baking skills of tea artists. But what should we pay attention to when baking? Liang, curator of Pinglin Tea Museum, thinks that "knowing tea is an important step before baking, and you must have considerable ability to distinguish and evaluate the overall structure of tea before baking", which means that the choice of raw tea is very important. Without good materials, a clever woman can't cook without rice. Zhan Xunhua of Jiuhutang said: "The most important thing in selecting coarse tea is to walk fast when it withers, and roasters should know how to walk well. The relationship between raw tea and baked tea is like wood and paint. If the painting is good, it will be beautiful, but if the wood rots in it, the shortcomings will be seen soon. The quality of tea is poor, and the way to improve the quality is baking. Chen Deliang, a tea friend, thinks that buying raw tea for baking is less wasteful and easier to handle. From the perspective of charcoal baking technology, each tea baking teacher's practice is different, only from the number, time and technology of baking tea to compare. In terms of the quantity of fried tea, Li, who has served as the head of the promotion unit of Shimen Township Farmers Association for more than ten years and is now the head of Bading Charcoal Fried Tea Research Center, said that the fried tea is just about six or seven kilograms, which is relatively easy to control. Charcoal roasting is the use of charcoal burning to generate heat energy, which will have a needle-like puncture effect. There is a way to bake tea deep into the leaves and penetrate into the stems, which can volatilize the smell of stinky cyanine. Zhan Xunhua of Jiuhutang thinks that charcoal roasting is generally three or five kilograms, and the change of tea will be more uniform. He described charcoal baking as a small amount of baking, tailored; Baking machines are mass-produced. Electric baking can't be as precise and changeable as charcoal baking, because electric baking tastes different from top to bottom. Maybe the tea below is ok, but the tea above is not. In terms of baking time, Li thinks that light baking takes about 45 to 55 minutes, medium baking takes about 90 minutes, and heavy baking takes about 2 to 3 hours. And the baking time needs to be repeated several times. Because everyone's baking habits are different, baking time can be used as a reference for those who are interested in baking tea. In the process of baking tea, if the aroma of teabags loses its flavor, special attention should be paid to it when baking tea. The aroma should be displayed, the temperature should not be too high, and the tea fragrance will be burnt. If baked properly, the tea soup should be mainly light golden yellow, and I believe the quality of teabags will be higher. In addition, when baking tea with charcoal, in order to make up for the negligence of tea farmers in the process of making tea, we must smell its taste, observe its tea color and adjust it when baking tea. Generally, it is only baked at a fixed time and temperature, and sometimes the characteristics of tea can't be grasped. Li Jian suggested that it is important to use the air outlet in the electric oven. When baking tea, it is best to inhale the smell of the air outlet through the air inlet. The solution is to pull the air outlet out of the window with the mouth facing down, so that the odor and moisture can be completely removed when drying tea. In the way of baking tea in the electric roasting cage, he suggested raising the bottom of the electric roasting cage (the best way is to lay three bricks around it). Because the electric roasting cage is too close to the ground, the water on the ground will be directly absorbed by the tea leaves. If the brick is lifted, water can be discharged through the gap. The bamboo cage is covered with cotton cloth, leaving about15cm as the air outlet. Put a small electric fan about 2 meters away from the electric roasting cage and rotate with the breeze. The gap under the electric baking cage will also remove water (but the tea leaves can be laid flat without digging), which must be paid attention to when baking tea. If we can master the technology and skills, it is not difficult to remove the bitter taste of tea and turn it into fragrant, mellow, thick and rhythmic tea with special fragrance. Zhan Xunhua believes that the difficulty of charcoal roasting is that the burning surface is covered with ashes, and the heat radiated by rising hot air will not be radiated if it meets ceramic tiles. Some people can't bake tea well because they stick tiles outside the oven and make iron plates inside, so charcoal can't play a role, so he suggests using a traditional brick oven, which is better with refractory bricks. Other matters needing attention in charcoal roasting: In terms of charcoal roasting times, Zhan Xunhua said that it can be roasted several times. One is baked like watercolor, the other is colored, and the color is still insufficient. When painting for the second time, you can decorate for the first time, so that the tea leaves can be better displayed after several baking. In the thinking of baking tea, if the tea leaves are baked into one part, they can also be baked into three parts, because the same tea leaves will have different textures and changes, and the tea roaster should try his best to interpret them, just like arranging flowers, maybe three or four, but if one can be established, it will be one. The same tea is baked at different times, as long as the taste is balanced. Secondly, in the choice of charcoal baking fuel, it can be roughly divided into: "smoked charcoal", such as acacia charcoal and Vietnamese imported charcoal, which are not suitable for baking tea because of the strong smoke after fire; "Longan Charcoal" is smokeless, which is the most suitable material for charcoal roasting in Taiwan Province Province at present. Litchi mango charcoal is better than acacia charcoal because it has a special taste when burned. "Anhui pine charcoal" is smokeless and has a special fragrance, but because it is difficult to find and expensive, longan charcoal is still the most suitable fuel for charcoal roasting. The rest, like baking tea, should pay attention to the changes of tea leaves. Carbonated tea depends entirely on the sense of smell, so when baking tea, the tea leaves should be turned over, so that the odor produced by insufficient fermentation in the tea making process can be removed by charcoal baking. If the charcoal roasting process is fine, it can become another special fragrance, which is also a noteworthy place when roasting tea. Tips for purchasing charcoal roasted tea: charcoal roasted tea is the highest technology of roasting tea, and the tea soup has a unique and unforgettable taste. However, some teas do not need baking, such as Longjing, "Biluochun", Bai Hao oolong tea, black tea and scented tea. If roasted, their fragrance will be lost, so this kind of tea does not need to be roasted. Generally, all the teas that can be baked are green teas, such as Baozhong Tea, Frozen Top Oolong Tea and Muka Tieguanyin. This kind of tea needs baking. Some suggestions on tea selection are provided for reference when purchasing charcoal roasted tea. In the identification of tea residue: charcoal roasted tea leaves, after soaking, if they are soft, it means that the charcoal roasting process is good. The elasticity of electric roasted tea residue will be less, the charcoal roasted tea is easy to handle, the tea residue is tough, and it is not easy to break when pulled. On the color of soup: the color of electric roasted tea soup is turbid, and the charcoal roasted tea soup will be very bright, like a layer of tea oil. In taste: electric baking is very fragrant when brewing, but it tastes tasteless, while charcoal-baked tea doesn't smell fragrant. After drinking, the aroma of tea will remain in your mouth. It can be said that the aroma of electric roasted tea is like a flash in the pan, while charcoal roasted tea is like Tai Chi Chuan, with endless stamina. From the dryness point of view: once the charcoal roasted tea leaves are crushed, the quality is better, that is to say, there is no water inside. If the dough is not crushed when kneading, it means there is water in it. As for when to drink charcoal tea, Chen Deliang, a good friend, said that drinking half-baked charcoal tea all day would make people's stomachs unbearable. Most people should have a full meal and don't drink too much. Try not to eat candied fruit, which will affect the taste of tea soup. Tea leaves will smell like fire after baking, so it is best to leave them for more than a week or two after buying them back. When the smell of fire is eliminated, the aroma will turn back. Don't drink it in a hurry. Leave it for two or three weeks. The more you drink it, the better it will taste. He also suggested that when buying charcoal roasted tea, if you don't know how to buy it, you can ask what color the tea soup is. Or whether it is sweet in the throat or sweet in the mouth, you can buy the charcoal roasted tea you want.