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铁观音纯雅礼和

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乌龙茶色香韵味
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炭烧铁观音属于乌龙茶 炭焙铁观音的制作工艺

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Issuing time:2021-09-12 12:58

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。




炭焙铁观音如何辨别


(1)从成茶上分辨;


真正的炭焙茶铁观音的成茶,外观不可能像上蜡一样油亮的,看起来有些灰灰雾雾的,不太起眼,但内涵的茶韵、喉韵、泡水、后劲足。


(2)从香气上分辨;


真正的炭焙茶泡开后,其茶香闻时香味沉,隐约含有一股深沉内敛的炭火香,喝完口中留有茶的香气,感觉有些甘甜。电焙茶在冲泡时香气好,喝时则味较淡。有人称,电焙茶香气如昙花一现,炭焙茶的香气如打太极拳,后劲连绵不绝。


(3)从茶汤中分辨;


真正的炭焙茶开汤后,不管是烘焙火候的轻重,汤色不论是橙黄、橙红,都必定是明亮清澈的,上面会很亮丽,像有一层茶油,且茶汤中所蕴含的炭香一定是从第一泡到最后均始终如一的。电焙的茶汤汤色则较混浊。




(4)从茶渣上分辨;


炭焙过的安溪铁观音茶叶泡过后,茶渣较软,有韧性,拉扯不易断,电焙茶的叶渣一般缺乏弹性,较硬。同时,先不要把茶渣丢掉,用一个杯把茶渣装起来,放上三四天后,再检查是否有发酵、发霉及糊状黏黏的东西,如果有的话则肯定不是炭焙茶,如果没有则是真的了。

英语翻译

Charcoal-fired Tieguanyin belongs to Oolong tea


Charcoal roasting Tieguanyin belongs to oolong tea. It is based on traditional semi-fermented Tieguanyin tea. Charcoal roasting time is about 5~7 hours again (hence the name). The heat must be controlled properly, and the temperature is not too high, 50-60 Degree is the best, because the traditional charcoal-fired Tieguanyin tea must be taken care of by someone to prevent excessive influence on the quality of the tea itself.




Oolong tea is a representative variety of Chinese tea, and its valuables include Wuyi Rock Tea, Taiwan Oolong Tea, Luohan Aloes, Oriental Beauty and so on. Among them is-Tieguanyin.


Charcoal-baked Tieguanyin is the best choice for today's consumers. The bright amber tea soup is more charming than grape red under the light; the soup is bright brown-red, the aroma is strong, and the taste is sweet and moisturizing; the tea is warm and cool, and the charcoal-roasted Tieguanyin is the best tea in the tea.




The production process of charcoal-baked Tieguanyin


1. Raw materials


Charcoal roasted tea can only be selected from the traditional Zhengwei Tieguanyin in spring and autumn. The raw material used to bake the luscious Tieguanyin is the stalked Maojing tea. Maojing tea can already be sold as a fresh-scented Tieguanyin. It is better to choose the fresh-scented Tieguanyin with a good ferment.


The good tea of the season can be better roasted to produce a good fragrant Tieguanyin. If it is not a good raw material, no matter how you bake it, it will not have those flavors, and it will not be able to make a fine-flavored Tieguanyin. It is very important to choose Tieguanyin with good fragrance of Guanyin rhyme and good floral fragrance of the season as raw materials.




2. Production


Charcoal baking Tieguanyin needs to prepare selected longan and other fruit charcoal for baking in the early stage of charcoal baking. The other materials seem to be relatively simple: grass ash, large iron pot, wood chips, baking cage, shovel.


Make a fire


Temporarily cut some sawdust wood pieces, the thinner the better, and put them on the bottom of the pot to ignite. When making a fire, fan the whole pot of charcoal with a fan before tapping the solid wood charcoal, so that the charcoal is burnt through and thoroughly (red and smokeless) inside and out, and then pressed and slapped firmly to make the charcoal compact and the gap smaller The slower the burning speed, the durability is guaranteed.




3. Sprinkle tea


After slapped and pressed evenly, sprinkle a thin layer of grass ash, about 0.5-0.8CM, covering the entire charcoal surface, with less air contact, slow oxidation and combustion, and also play a role in heat preservation and temperature adjustment. After covering the ash, make sure that the stalks and other grass fragments in the ash are completely burned without any smoke coming out.


4. Warm up


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, and the old roasting cage should be cleaned.


5. Roasted tea


Choose a tea with relatively uniform particles for baking, preferably a traditional tea with a higher degree of fermentation. The number of tea leaves should not be too much. A cage is generally 4-5 kilograms of pure tea. The quantity is thick and the baking is uneven. Slow roasting and fine roasting is to make the tea reach the perfect balance of aroma and taste.




6.


Sifting tea


Put the tea leaves into the roasting cage first, shake them vigorously in the roasting cage, so that the fine particles and broken leaves fall out through the sieve, and then gently put them on the bricks. This link is very important, and no tea fragments should fall off. When the tea leaves are in the pot, the tea leaves will burn and smoke immediately. The scorching smell will be absorbed by the tea, which will seriously affect the quality. Replay.


Disadvantages of charcoal roasting: the yield is low, even if the roaster has first-class technology, it is difficult to guarantee. The advantage is that it can produce top-quality products, and only charcoal roasting can be called top-quality products.




Why is charcoal baking so difficult:


(1) Charcoal heating, as time increases, the temperature will get higher and higher, the roaster must know that the charcoal is covered with ash at the right time, and the amount of ash should not be too much (or the temperature is too high, The temperature is too low).


(2) In order to monitor this process, the roaster must guard the roasting cage uninterruptedly. The roasting time for each batch is 5-10 hours; active young people cannot bear it.


(3) The choice of charcoal is very important, it all depends on experience. If you do not have enough experience, the charcoal roasting method is very easy to roast tea leaves.


Charcoal roasting tea is best to use a special roasting pit, the pit is filled with charcoal, and the firepower can be long-lasting and even; because the old roasting pits in southern Fujian have been dug out, the early roasting with charcoal in a large iron pot has the disadvantage of fast firepower Consumed, the follow-up firepower is insufficient, and it is difficult to bake superior products.




How to distinguish charcoal-baked Tieguanyin


(1) Distinguish from the finished tea;


The finished tea of real charcoal roasted tea cannot be as shiny as wax, it looks a little gray and misty, not very eye-catching, but the connotation of tea rhyme, throat rhyme, soaking in water, and stamina are sufficient.


(2) Distinguish from the aroma;


After the real charcoal roasted tea is brewed, the tea smell will have a deep fragrance, with a deep and restrained charcoal aroma. After drinking, the aroma of tea remains, and it feels a little sweet. Electric roasted tea has a good aroma when brewing, but a lighter taste when drinking. Some people say that the aroma of electric roasted tea is like a flash in the pan, while the aroma of charcoal roasted tea is like Tai Chi, with continuous stamina.


(3) Distinguish from the tea soup;


After the real charcoal roasted tea is in the soup, no matter the degree of baking, the color of the soup, whether it is orange or orange, must be bright and clear, and the top will be very bright, like a layer of tea oil, and the charcoal aroma contained in the tea soup must be It is consistent from the first bubble to the end. The color of electric roasted tea soup is turbid.




(4) Distinguish from the tea dregs;


After the charcoal-roasted tea leaves are brewed, the dregs are softer, tough, and not easy to break when pulled. The leaf dregs of electric roasted tea generally lack elasticity and are harder. At the same time, don’t throw away the tea dregs. Use a cup to pack the tea dregs. After three or four days, check for fermented, moldy, and sticky things. If there is, it’s definitely not charcoal roasted tea. If not, it is true.


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