There are many choices of charcoal used in charcoal roasting, so let's talk about the most advanced one, called longan charcoal roasting. Longan wood, as the name suggests, is the wood of the longan tree. The longan tree is a fairly hard tree, and it is a fruit tree, so it has a sweet, sweet flavor. Then, in terms of the properties of wood, longan wood belongs to yang wood, and it belongs to pure yang wood.

After the longan wood is cut off, it should be placed in a relatively dry place for a year. After one year, it can be put into the longan wood charcoal kiln, and the longan wood can be slowly turned into longan charcoal by the method of high temperature and sultry heat. This process It takes two months. During those two months, the temperature of the kiln had to be raised continuously for the first month, and the longan wood should not be burned directly in the kiln, otherwise it would be burned to ashes. It is through the principle of high temperature boring kiln, the longan wood is slowly carbonized, and finally it will become longan charcoal. So in the first month of this "boring kiln", the temperature of the kiln fire was constantly raised, so how did it rise? It is also the same as burning wood, and the burning is also longan wood, and this kind of longan yang wood is used to continuously increase the temperature of the charcoal kiln.

After a month of burning, the entire furnace mouth should be covered with soil, so that the high temperature inside will pass through the high-density heat preservation kiln for another month. Two months before and after, the longan wood will be completely carbonized and become longan charcoal.

Longan wood is originally masculine, so after such a fire, burning for a month and a month, under such a high temperature, it will add yang to yang, so it is a kind of pure yang fire. The tea roasted with longan charcoal belongs to the pure yang tea with strong yang energy. Therefore, this kind of tea roasted by longan charcoal, which we call the tea roasted by pure yang fire, has a kind of positive energy.

Moreover, when longan charcoal is used to bake tea leaves, it provides a negative ion far-infrared permeable heat source, which can penetrate into the inside of the tea leaves, making the tea leaves completely dry inside and outside, not easy to deteriorate, and can produce a unique aroma. And Lao Ye Liang's high mountain tea will absorb the full negative ion far infrared rays under the charcoal fire. In addition to adjusting the general slightly acidic constitution, it also absorbs pathogenic positive ions from the body due to the effect of negative ions and excretes them from the body. A layer of health protection net, this is the most precious part of longan charcoal roasted tea.

Then the high mountain tea roasted with longan charcoal has a feeling when you drink it, that is, you will feel comfortable throughout your body, and you will feel that the whole person is full of positive energy, vitality, and strength. This is the tea roasted with longan charcoal. That kind of real benefit. Moreover, as long as the tea is roasted with longan charcoal, after a certain period of time, the whole tea will turn into a very strong positive. This positive, especially for everyone in modern times, has great benefits.

Therefore, drinking alpine tea roasted with longan charcoal, whether it is alpine oolong tea or alpine black tea, is like drinking positive energy, and you will feel the positive energy brought by the fire of pure yang. Drinking this kind of good tea with positive energy can truly achieve the detoxification, power and happiness emphasized in "Shen Nong's Herbal Classic" and "Shen Nong's Food Classic".

Moreover, it is worth emphasizing that the longan charcoal roasting method used by the two masters is called "longan wood charcoal roasting". This is an ancient roasted tea method with complicated procedures and highly dependent on the experience and skills of tea makers, and it is widely used in Taiwan. almost lost. In the process of looking for tea, Liu Chongpei, the two bosses of the master, met a tea shop owner (Liu Chongpei called him Abo when he was a child) who had known his father in the early days of tea planting. Charcoal roasting" good work. After several requests for help, Abo was moved by Liu Chongpei's enthusiasm for preserving traditional tea-making techniques, and decided to teach him the ancient method of charcoal roasting.

When Liu Chongpei understood the beauty of longan charcoal and its slow fire from the bottom of his heart, and had a spiritual exchange with the charcoal fire, he finally broke through the charcoal roasting technology of tea and found the "source of technology". Therefore, whether it is old tea or other innovative researched and developed teas, Laoye two are all made from Alishan or Yushan in Taiwan.Organic or Natural Farming Alpine Tea, and they are all baked with the method of "longan wood charcoal baking", but Liu Chongpei, the two bosses of the master, made changes and innovations in the baking process, and then developedNumerous new tea varieties that surprise consumers. As for the process of "longan wood charcoal roasting", please refer to the following article:Charcoal roasting technology of Taiwan old tea which is almost lost.

In addition, the tea leaves roasted by Lao Yeliang with longan wood charcoal can be subdivided into: (1) semi-fermented "Alpine Oolong tea" defined in a broad sense; (2) orthodox semi-fermented "Taiwan Alpine Oolong tea"; (3) Fully fermented "Taiwan black tea", and the difference between the three is not only the degree of fermentation, but also the type of tea used in tea making.

Since "alpine oolong tea" and "Taiwan alpine oolong tea" are two concepts that are easily confused, we will use the fifth article of the series:Differences between "Alpine Oolong Tea" and "Taiwan Alpine Oolong Tea", to illustrate the difference between the two. It is also pointed out that Laoye Liang not only produces semi-fermented oolong tea, but also produces fermented "natural and organic black tea".

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