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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

炭焙铁观音属于什么茶 炭焙铁观音的制作工艺

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Issuing time:2022-02-12 11:40

炭烧铁观音属于乌龙茶


炭焙铁观音属于乌龙茶,是在传统半发酵的铁观音茶基础上,木炭再次进行约5~7小时的炭焙时间(故而得名),火候必须掌握恰到好处,温度不太高,50-60度是最好的,因为传统的炭火烧铁观音茶必须有人照顾炉注意防止对茶叶本身的质量过多的影响。



而乌龙茶身为中国茶的代表品种颇多其名贵的有武夷岩茶、台湾乌龙茶、罗汉沉香、东方美人等。其中就包含了——铁观音。


炭焙铁观音就是当今消费者的最佳选择。明亮的琥珀色茶汤,灯光下比葡萄红更迷人;汤色褐红明亮,香气浓郁,滋味甘润生津;茶性温凉,炭焙铁观音属茶中极品。



炭焙铁观音的制作工艺


1、原料


炭焙茶只能选取春秋两季传统正味铁观音。用来烘焙浓香型铁观音的原料是拣过梗的毛净茶,毛净茶已经可以作为清香型铁观音单独出售,宜选取正味铁观音,且发酵程度较好的清香型铁观音。


当季的好茶更能烘焙出好的浓香型铁观音。如果不是好的原料,再怎么烘焙,也没有那些韵味,无法做出上等的浓香型铁观音。选取当季有观音韵、花香好的清香型铁观音做原料颇为重要。



2、制作


炭焙铁观音在炭焙需要前期准备精选桂圆等果木炭用来烘焙,其他材料看上去也比较简单:草灰、大铁锅、木屑、焙笼、铁锹。


生火


临时削一些木屑木块,越薄越好,架在锅底点燃。生火时,在拍打压实木炭之前要用扇子扇一下整锅炭,使木炭里外烧得通透,充分烧透(红透,无烟),然后打压拍实,使木炭紧凑,空隙越小燃烧速度越慢,保证持久性。



3、撒茶


拍实打压均匀后,洒薄薄的一层草灰,约0.5-0.8CM,整个炭面全部盖住,接触空气少,氧化燃烧慢,还起到保温和调节温度的作用。盖灰后要确定灰里的梗和其它草碎完全燃烧,没有任何烟冒出。


4、预热


焙笼开始放到锅上预热一段时间,新焙笼可以烘久一点去除异味,旧焙笼则注意清洗干净。


5、焙茶


选择颗粒比较均匀的茶叶进行烘焙,最好是发酵度较高的传统茶。茶叶数量不能太多,一笼一般在4-5斤净茶,数量多厚度大,烘焙不均匀。慢烘细焙是为了使茶叶达到香气与口感的完美平衡。



6、


筛茶


先把茶叶放入焙笼,在焙笼内用力甩动,使细小的颗粒和碎叶透过筛孔掉出,然后轻轻地架在砖头上,这个环节很重要,不能有任何茶碎片掉到锅内,茶叶掉入会马上燃烧起烟,烟焦味会被茶叶吸收严重影响质量,放下去后要靠近笼内注意闻几秒钟,稍有烟味立刻收起焙笼,挑掉碎片后重放。


炭焙缺点:成品率低,即使焙制者技术一流,也很难保证。优点是,可以出顶级品,而且也只有炭焙才能称得上顶级品。


为什么炭焙难度大:


(1)木炭加温,随着时间延长,温度会越来越高,焙制者必须懂得在正确的时间为木炭覆灰、覆灰的数量也要不多不少(少则温度过高、多则温度过低)。


(2)为了监控这个过程,焙制者必须不间断地看守焙笼,每个批次的焙制时间都在5~10小时;好动的年轻人都无法忍受。


(3)选择哪一种木炭很重要,这全凭经验。如果没有足够的经验,炭焙法极容易将茶叶焙焦。


炭焙铁观音茶最好使用专门的焙坑,坑里装满木炭,火力能够持久均匀;由于闽南地区过去的老焙坑都被挖掉,早期用大铁锅装木炭焙制,它的缺点火力快速消耗,后续火力又不足,较难焙制上等品。

Burning Tieguanyin belongs to oolong tea.


Roasted Tieguanyin tea belongs to oolong tea, which is based on the traditional semi-fermented Tieguanyin tea, and the charcoal is roasted for about 5~7 hours (hence the name). The temperature must be properly controlled, and the temperature is not too high, and 50-60 degrees is the best, because the traditional charcoal-burned Tieguanyin tea must be taken care of by someone to prevent excessive influence on the quality of the tea itself.



Oolong tea, as a representative variety of Chinese tea, has many precious varieties, such as Wuyi Rock Tea, Taiwan Province Oolong Tea, Lohan Aquilaria Resinatum, Oriental Beauty and so on. It includes Tieguanyin.


Grilled Tieguanyin is the best choice for today's consumers. Bright amber tea soup, more charming than grape red under the light; The soup is brown, red and bright, with rich aroma and sweet taste. Tea is warm and cool, and charcoal baked Tieguanyin is the best tea in the world.



Manufacturing technology of baked Tieguanyin


1. raw materials


Only the traditional Tieguanyin in spring and autumn can be selected for charcoal roasted tea. The raw material for baking Luzhou-flavor Tieguanyin is Maojing tea with stalks picked. Maojing tea can already be sold separately as fragrant Tieguanyin, and it is advisable to choose fragrant Tieguanyin with good fermentation degree.


Good tea in the season can bake good strong-flavor Tieguanyin. If it is not a good raw material, no matter how it is baked, there is no charm, and it is impossible to make the first-class Luzhou-flavor Tieguanyin. It is very important to choose the fragrant Tieguanyin with Guanyin rhyme and good floral fragrance as raw material in the season.



2. Production


Charcoal-baked Tieguanyin needs to be prepared in the early stage to select longan and other fruit charcoal for baking. Other materials also look simple: grass ash, large iron pot, sawdust, baking cage and shovel.


make a fire


Cut some wood chips temporarily, the thinner the better, and set them at the bottom of the pot to light. When starting a fire, fan the whole pot of charcoal with a fan before tapping and compacting the charcoal, so that the charcoal can be thoroughly burned inside and outside, and fully burned (red and smokeless). Then, it is pressed and compacted to make the charcoal compact, and the smaller the gap, the slower the burning speed, thus ensuring the durability.



3. Sprinkle tea


After pressing evenly, sprinkle a thin layer of plant ash, about 0.5-0.8CM, to cover the whole carbon surface, with less contact with air and slow oxidation and combustion, and also play the role of heat preservation and temperature regulation. After covering the ash, make sure that the stalks and other grass fragments in the ash are completely burned without any smoke.


4. Preheating


The roasting cage is put on the pot to preheat for a period of time. The new roasting cage can be baked for a longer time to remove the peculiar smell, while the old roasting cage should be cleaned.


5. Bake tea


Choose tea with even particles for baking, preferably traditional tea with high fermentation degree. The quantity of tea should not be too much. A cage of pure tea is generally 4-5 kg. The quantity is large, the thickness is large and the baking is uneven. Slow-baking and fine-baking is to achieve the perfect balance between aroma and taste of tea.



6、


Sieve tea


First, put the tea into the baking cage, and shake it vigorously in the baking cage to make the tiny particles and broken leaves fall out through the sieve holes, and then gently put them on the bricks. This link is very important. No tea fragments can fall into the pot. When the tea leaves fall into the pot, it will burn and smoke immediately, and the burnt smell will be absorbed by the tea leaves, which will seriously affect the quality. After putting it down, pay attention to the smell in the cage for a few seconds, immediately put away the baking cage with a slight smell of smoke, and play back after picking out the fragments.


Disadvantages of carbon baking: the finished product rate is low, and it is difficult to guarantee even if the bakers are first-class in technology. The advantage is that top-grade products can be produced, and only charcoal baking can be called top-grade products.


Why is it difficult to bake charcoal:


(1) charcoal heating, with the extension of time, the temperature will become higher and higher, and the bakers must know how to coat the charcoal with ash at the right time, and the number of ash coating is neither more nor less (at least the temperature is too high, and at most the temperature is too low).


(2) In order to monitor this process, the roaster must keep watch on the roasting cage continuously, and the roasting time of each batch is 5 ~ 10 hours; Active young people can't stand it.


(3) It is very important to choose which kind of charcoal, which depends on experience. If you don't have enough experience, it's very easy to scorch tea by charcoal roasting.


It is best to use a special baking pit for baking charcoal tea. The pit is full of charcoal, and the firepower can last for a long time. Because the old baking pits in Minnan area have been dug up in the past, and charcoal was baked in large iron pots in the early stage, its shortcomings were rapid consumption of fire power and insufficient follow-up fire power, which made it difficult to bake first-class products.


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