The most important process of making rock tea is the fermentation and baking process. Today I will take you to understand the baking process of rock tea and see how the tea makers use the roasting process to make the rock tea have a rich and high aroma, and a delicate and long aftertaste, achieving " "The fragrance of rock bones and flowers"!

About Rock Tea Baking

There are thirteen steps in the traditional rock tea making process. With the modernization of tea factories, the tea making process has been simplified into six major steps: withering, greening, frying, rolling, roughening and finishing.

The aroma of tea green tea is generally initially formed during withering. To stabilize the aroma of tea and enhance the tea flavor of tea products, we must rely on the baking process. Generally, the roasting of rock tea is roughly divided into three steps: Maohuo, Zuhuo and Chihuo.

[First course: Mao Huo]

First roasting dispels the green smell

Maohuo is the preliminary roasting of tea leaves. It is roasted at 120°C to 90°C from high to low temperature for about 15 minutes. The purpose is to dry out most of the water in tea leaves, volatilize the green flavor, and at the same time destroy the enzymes in the tea leaves. active. Maohuo is the first fire after the tea leaves are withered and greened. It is also the basic step in the roasting process and initially builds the aroma of the tea.

[Second Path: Foot Fire]

Re-baking strengthens the aroma

Full fire can be called double baking, and it is the most important fire skill in rock tea baking. The purpose of re-roasting is to stabilize the aroma. The tea greens are slowly roasted at a temperature of about 100°C for a long time, thereby stabilizing the aroma of the rock tea and enhancing the taste and body of the tea soup.

[Third way: Eat fire]

Refined tea aroma

The last fire in rock tea It is "eating fire". This roasting will increase the roasting aroma and flavor of the tea, and dry out the moisture of the tea, so that the excess moisture of the tea will not affect the shelf life. There are a total of three fires in the traditional tea making process. Some tea farmers will decide whether to perform the fire-making process based on the type and quality of the tea. Therefore, the fire-making process is the icing on the cake. Whether the tea can become a fine rock tea depends on the tea maker. Mastery of fire eating.

Rock tea roasting temperature

"Kancha roasted tea" is the key to making rock tea. In addition to the number of roasting times, different tea species use different roasting temperatures. Some species have smaller leaves and should not be exposed to too much heat. Therefore, they should be roasted at a low temperature and for a different time. It should be relatively short; narcissus leaves are larger and can withstand higher temperatures and longer periods of time.

The heavier the roasting, the better the quality?

Some tea drinkers mistakenly believe that good quality rock tea must have gone through a high roasting process to have a strong flavor, but this is not the case. Roasting temperature is not a factor that determines the quality of tea. On the contrary, for some rock teas with poor tea quality or tender tea leaves, tea makers will use high roasting temperatures to mask the bitterness or sourness.

In terms of roasting temperature, generally commercially available rock teas are medium or full roasted, with a high and fragrant taste but not bitterness, and a mellow, fresh and long aftertaste. Therefore, tea lovers should pay more attention when choosing rock tea. Try the tea first before buying. Don’t blindly choose rock tea with high fire power.

The above is a small encyclopedia about the roasting of rock tea. Our Wuyi rock tea is now on sale. Interested tea lovers can click here to inquire and receive a sample.

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