Charcoal Bai Hao Yin Zhen

2022 Spring Tea Handmade Charcoal Baked Taimu Mountain Bai Hao Yin Zhen, limited to 4kg~(The article is relatively long, lnstagram text is limited, I will write the remaining articles on my website "www.txs-tea.com" and I will introduce the charcoal roasted white tea in detail The craftsmanship, interested tea lovers can read the collection.)
Fuding, Fujian, China, is known as the "Hometown of Chinese White Tea" for a long time.
Fuding Taimu Mountain is the birthplace of Fuding white tea and the core production area. It has high altitude, abundant rain, and is surrounded by clouds and mist all year round. It is very suitable for the growth of tea trees. Traditional charcoal roasting and the peak of white tea making skills must have tea friends who are curious, what? Is it Charcoal Baked Bai Hao Yin Zhen ?
When it comes to charcoal roasting, we have to talk about the production process of white tea first. Simply put, the process of white tea mainly has two steps: withering and drying. Charcoal roasting is one of the ways of drying white tea, but it is the essence of the traditional white tea skills. What is charcoal roasting silver needles? Literally understood, the charcoal-baked silver needle is the silver needle of Baihao that has been roasted by charcoal fire. And not all teas are worthy of charcoal roasting. The cost of charcoal roasting is very high. Only the best quality tea raw materials are worth charcoal roasting, and only charcoal roasting can better dig out the deep taste and aroma of silver needles. Some tea lovers may think that charcoal roasting is just a matter of burning charcoal and putting tea roasting on it. It is a simple matter, and there is nothing to emphasize, so people rarely hear about charcoal roasted white tea. But is this really the case? It can only be said that they do not know how good charcoal-roasted white tea is. They know too little about white tea, and they have far underestimated the difficulty of charcoal roasting. The experience requirements are extremely high, and it requires unimaginable energy for the tea maker. If you are not careful, you will make bad tea. The charcoal used to make white tea is not just any charcoal fire. After burning through, there is a sentence in Lu Yu's "The Classic of Tea": "The charcoal was once burnt, and it was so greasy, and it was not used for anointed wood and corrupt utensils." It can be seen that pine, cypress, maple and other oil-rich trees The fired charcoal is not suitable for roasting white tea, as it will absorb the peculiar smell produced by the burning of these charcoal fires. Generally, the charcoal used for roasting white tea is made of mountain yin wood, fruit charcoal and old charcoal; hard charcoal The wood is in the middle; the wood on the Shanyang surface is the lower, and the new charcoal and pine charcoal are the lower; the synthetic charcoal is used with caution, and the charcoal baking not only has requirements on the fire source, but also has restrictions on the weather during charcoal baking. Charcoal roasting is only suitable for sunny days. It is especially taboo to roast roasted tea in rainy days and Nanfeng Tian roasted tea. In rainy days and Nanfeng days, the air is humid and mixed with various odors. Charcoal and white tea have strong adsorption properties. When making tea, the possibility of tea absorbing odor is greatly increased, which will seriously affect the purity of the tea. The charcoal fire used for charcoal roasting is not just lit to let the charcoal burn naturally. Instead, let the charcoal burn first until the charcoal fire is stable and no more smoke is produced, but at this time the charcoal fire cannot be used directly for roasted tea, and the charcoal fire must be covered with grass and wood ash, and this ash is also very particular. , it must be dry and clean, dirty cover ash will affect the taste of tea; old ash should be used, the dry air of new ash is too heavy; In order to suppress the firepower, keep the heat, and ensure that the charcoal fire releases heat as stably as possible, it is an extremely important method of temperature control. The temperature is controlled at around 40-50°C. If the temperature is high, it will produce a ripe aroma, which will make the white tea lose its original freshness, and may even cause the silver needle and peony to lose the most important fragrance and honey charm of high-grade white tea. If the temperature is too high or the tea leaves are kept at a high temperature for a long time If the tea leaves are heated, the quality of the leaves will be burnt, and the white tea will lose its original naturalness, which will give the tea a high fire or smoke smell. There are dead leaves and black buds, so the tea maker should always stay beside the tea. From time to time, an experienced tea maker will put the back of his hand close to the roasting cage to feel the temperature in the roasting cage to ensure that the tea leaves are not damaged. The roasting of white tea is not about the Put the white tea on the roasting cage and wait until the moisture in the dried tea is roasted to a certain extent. In the process of roasting tea, it is also necessary to turn over roasting. When turning and roasting, you cannot directly touch the white tea with your hands, and you must turn it evenly. Turn the bottom of the sieve to the surface of the sieve, and turn the surface of the sieve to the bottom of the sieve. In fact, turning the tea will damage the tea, which is invisible. It increases the cost of charcoal roasting, so the roasting should be done at one time as much as possible, which requires extremely high skills and flexibility of the tea maker. In fact, it is a last resort, in order to let each tea leaf be heated evenly, and prevent the single-side roasting for too long and burn it. Speaking of this, everyone should be able to feel the difficulty of charcoal roasting! The above points are just a microcosm of the difficulty of charcoal roasting. The tediousness of charcoal roasting is far more than that. The external environment, weather, utensils, tea products, time, temperature and humidity, etc. must be just right. A white tea process that is difficult for tea masters to control. Improper handling of every detail in the charcoal roasting process will lead to a plummeting white tea variety, so a good charcoal roasted tea is very rare.
(2022 Charcoal Baked Bai Hao Yin Zhen) is produced in Taimu Mountain, Fuding. The tea soup is soft, clear and bright, and the fine tea leaves float in it. The aroma is calm, the water is fragrant, and the charm is full. In addition to drinking it, it can be stored for a long time.
Brewing Guide
Tea container: Gaiwan (150ml)
Amount of tea: 5g
Water: purified water, mountain spring water
Water temperature: 95-100℃
Brewing: pour the tea after the warmer, the first brew is 95 ℃ water temperature, and the soup is left for 20 seconds. The second and third brews are brewed in the same way. The fourth bubble is brewed in a circle, and the soup is left for 30 seconds. The fifth bubble is brewed in the same way. After six bubbles, the boiling water is brewed at a fixed point, and the soup is left for 40 seconds.