"Shen Nong's Materia Medica" said: "Shen Nong tasted all kinds of herbs, encountered seventy-two poisons every day, and got tea and solved it", and "Shen Nong Shi Jing" also pointed out: "Taking tea and tea for a long time makes people powerful and happy." , it can be seen that tea has detoxification, as well as powerful, energetic, happy and other properties.
The nature of tea itself is cooling, and it is recorded in the Compendium of Materia Medica that it is cooling. So for high mountain tea to be able to detoxify, be powerful and pleasing, and have a gentle taste, fermentation and charcoal roasting in the tea making process are very important. In other words, high mountain tea still needs to be fermented and roasted before it can become a good tea with good health and stable quality.
1. Fermentation degree and influence of high mountain tea
Fermentation is an important link in the production of high mountain tea. If the degree of fermentation is less than 50%, the tea is relatively cool; on the other hand, if the degree of fermentation is higher than 50%, the tea is relatively warm. For example, green tea has zero fermentation, so it is cold; while black tea is 100% fermented, it is also warm. As for Taiwan's alpine oolong tea, it is semi-fermented tea, which is between green tea and black tea.
The early Taiwanese Alpine Oolong tea is a semi-fermented tea, but its fermentation degree is relatively sufficient, the degree of fermentation is about 50%, so it is a mild and neutral tea. However, due to the changes of times and trends, modern alpine oolong tea pays attention to the fragrance of the mountains and the characteristics of the mountains. The tea should be golden, translucent and light green, so the fermentation degree is reduced to about 30%, so it is cold. sexual.
Because modern people stay in air-conditioned rooms for a long time and do not have much work, many people today, especially women, have a cold constitution. If you drink too much green tea or Taiwanese alpine oolong tea that is less than 50 percent fermented, your body may feel uncomfortable. However, if you drink more 100% fermented black tea, or have roasted Taiwanese alpine oolong tea, your body will not feel uncomfortable due to excessive cold.
2. Taiwanese alpine oolong tea can be cured by roasting
Alpine oolong tea in modern Taiwan maintains a fermentation degree of about 30%, so it is cold. For many modern office workers with a cold constitution (less labor and long-term stay in air-conditioned rooms), if they want to taste the fragrant Taiwanese alpine oolong tea, they can buy roasted Taiwanese alpine oolong tea.
Because Taiwan alpine oolong tea with a fermentation degree of about 30%, if properly roasted, can also achieve the purpose of removing its coldness, making alpine oolong tea more moist and refreshing. Even modern people with more cold constitutions, as long as they drink roasted Taiwanese alpine oolong tea, the body will not feel uncomfortable due to the excessive cold.
Today's alpine oolong tea in Taiwan usually takes the fragrance route, that is, the degree of fermentation is about 30%, and then with moderate baking, the attractive fragrance of alpine oolong tea can be retained, and at the same time, the tea leaves will not be too cold. sex, and affect the health of consumers. In other words, if modern people want to taste the fragrant Taiwanese alpine oolong tea without making the body too cold, choosing the moderately roasted Taiwanese alpine oolong tea is the best of both worlds.
3. Taiwanese alpine oolong tea also needs to be properly roasted to be stable in quality
Another important advantage of alpine oolong tea after roasting is to maintain the quality of the tea leaves. Unroasted tea has low stability, or very low stability. In the same garden, this year's spring tea, next year's spring tea, and the next year's spring tea are the same high mountain tea produced in this garden, but as long as it is not roasted, it is raw tea, and there will be a problem. , that is, the taste of tea leaves is different every year. For tea merchants doing business, unstable quality is a big no-no.
Because raw tea has not been baked, it must contain water. If it contains 5% or 6% water, these water will definitely work, causing the tea leaves to deteriorate easily. If this pack of alpine raw tea turns out to be very fragrant, even if it is kept in a vacuum state for three months or half a year, it will definitely lose its taste. Because the moisture inside will produce post-fermentation, the taste of tea will definitely change. If the original sealed bag of the tea is cut with scissors and exposed to air, the tea will change faster when it comes into contact with the air, and it will lose its taste in ten days and a half months.
Therefore, what we generally call alpine raw tea is unbaked alpine tea, or the degree of roasting is too shallow. It faces a problem, that is, it can only be an early adopter, but if it is to be used as a commodity that can be circulated, it Not suitable because the stability is too low. Furthermore, raw tea is relatively cold, so many modern people are not able to drink it. Therefore, the alpine oolong tea to be circulated on the market needs to be properly roasted to remove its coldness, and to achieve stable quality and not easy to deteriorate.
4. Alpine black tea can also improve the quality stability after proper roasting
In addition to Taiwan alpine oolong tea, Taiwan alpine black tea can also be roasted to maintain its quality stability. Although Taiwanese black tea is fully fermented, there is no problem of coldness, but through baking, it can still help Taiwanese alpine black tea achieve good quality stability. As for green tea, because it is a zero-fermented tea, it is cold, and it is not suitable for modern Taiwanese office workers with cold constitutions (less labor and long-term stay in air-conditioned rooms), so Lao Ye two do not produce alpine green tea. The two products are neutral oolong tea or warm black tea, and they are all processed by charcoal roasting.
In fact, there are many methods for tea roasting, including: electric roasting machine, electric roasting cage, far-infrared roasting tea machine, traditional charcoal roasting, etc., but the quality of tea roasted by charcoal roasting is still better than that of electric roasting machine. , electric roasting cage, and far-infrared roasting tea machine. The following is the third article, explaining why: "Charcoal roasting" is the best roasting method for Taiwanese high mountain tea.
