A high degree of Luzhou lambency roasted tea and repeatedly, dry tea incense fire obvious, but mult

Especially senior Wuyi tea and bergamot effect is more prominent.
A high degree of Luzhou lambency roasted tea and repeatedly, dry tea incense fire obvious, but multi-color gray, dark yellow to orange-red soup with bitter); lambency according to the needs of the consumer market, decided to bake extent. Look tea Hojicha refers to the decision in accordance with the early tea quality low baking temperature and duration, which includes tea quality water content, Cha engage in mining standards and tenderness, shape, tight knot degrees, aroma and taste of the level of shading and other factors.
Baking time depends on demand for tea in 4h-10h for the flexibility to choose.
Baking temperature should be short, the next day and then 80 2h 90 2h 100 sequential baking;

Fire power to promote Fujian oolong finished soup leaves mellow resistant foam nuances reveal critical processes;
In the baking process, lambency should be ground turned mixed to ensure that the same batch of uniform lambency quality of tea.
Microwave heating technology compared lambency to other drying techniques with heat evenly, time is short, high thermal efficiency, no environmental lambency temperature, automatic control and facilitate continuous lambency production advantages. It also has a sterilizing effect, thus tea processing has also been widely used.
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