What is the Wuyi rock tea "three fire"

Original | Yi Fangjun

The tea lovers who like rock tea know that Wuyi Rock Tea's "fire power" is unique in the world, and one of the few national intangible cultural heritages in the category of tea, and its technology has a history of more than 300 years so far.

Liang Zhangjui, governor of the two rivers in the Qing Dynasty, in the "return to the field of Zuoji" has been praised "Wuyi roasting method, the world".

Roasting is Wuyi rock tea up to more than 20 procedures in the last key link, like the last few kilometers of the Long March, just short of a foot, can be accomplished.

However, the world knows that Wuyi Rock Tea heavy fire power, do not know that this "technical work" behind the embodiment of the Wuyi tea people's patience and care, as well as for the love of tea, so that there is so much to talk about.

Generally speaking, Wuyi Rock Tea's "three fire" is basically after the gross tea period of "walking water roasting" and refining period using light fire, light fire, in the fire, foot fire, foot fire refining, before the achievement of fine products.

Wuyi rock tea production, the end of the kneading, you need to pass the first fire, also known as "walking water roasting". Tea leaves roughly six to seven percent dry when you can bake. The main purpose of this fire is to solidify the quality of the tea leaves formed in the previous processing sessions, including the stripe, aroma and so on. At this time, the appearance of the dried tea is basically brown with green, the soup color is yellowish, and the taste is clear and fragrant with green flavor.

After going through the water roasting of the dried tea, it is also necessary to bump fan to remove the tea powder, after drying and picking to remove the stalks and tea Park, and then enter the refining period of the re-roasting stage.

This stage is crucial to the formation of the final quality of Wuyi Rock Tea, focusing on "watching the green roasting fire", the purpose is to purify the aroma of the tea leaves, to enhance the internal taste.

Different varieties of tea, different pre-greening, go to the degree of water roasting, tea roasters personal experience level and style preferences, etc. will play an important role in the quality of the batch of Wuyi Rock Tea.

Some teas, the early green or go water roasting is not in place, then some masters may choose to make up for the roasting fire. Originally, the light fire can be, it is necessary to use the fire a little deeper, with the middle foot fire, in order to remove the green flavor, astringent flavor in the tea.

Some teas, it is suitable for light or medium fire, the temperature control in the seventy to eighty degrees, such as cinnamon, yellow Guanyin, such as the variety of aroma categories. This annealing, this kind of tea unique varieties of incense, or mountain farms incense can be revealed.

If you use a full fire, inexperience, poor control, the chances of scorching greatly increased.

Some tea, it is suitable for the fire, or even the fire, such as Dahongpao, Narcissus, such tea leaves thicker, the fire can be deeper, the fire can really bake to the tea bone to go, until the "white bone", up "toad skin". Roasted in place, it is not too easy to return to the green. This kind of rock tea tea dry black and brown, soup color deep red, ripe fragrance with caramel aroma.

Of course, as will cook people understand that with the rapid fire, fierce fire is not good soup, want to roast a pure aroma of nose, tongue has a sweet, mellow and fresh Wuyi rock tea must be the need for meticulous slow stewing type of roasting fire.

So, instead of saying how the fire of Wuyi rock tea is good, it is better to say how the master of Wuyi rock tea is heart.

I am Yifang Jun said tea, daily sharing of original tea article. Welcome tea friends to pay attention to the exchange, message forwarding.