Tea to｜Drying process: the critical step to lock and sublimate the black tea’s craftsmanship aroma
1.Drying method: gentle catalyzing, blooming multiple fragrances
The drying method is a common way of drying black tea. Under the gentle flick of hot air, the water in the tea leaves is dispersed in an orderly manner. Slow drying at low temperature can effectively retain the volatile aroma components, such as rose and orchid fragrance, which often appear during the drying process.
In terms of temperature profile, the temperature at the beginning stage is mostly controlled at 80 – 90℃ to let the water evaporate slowly and avoid the loss of aroma. Subsequently warmed to 90 – 100 ℃, to promote the transformation of aroma material generation, through the Melad reaction to produce roasted, sweet, etc., to enrich the aroma level. Qimen black tea on the drying method, the perfect presentation of “Qimen Xiang” that like flowers, like fruit, like honey composite aroma.
2.Stir-fry dry method: blazing heat to stimulate and condense the mellow flavor
Stir-fry dry method is warm and unrestrained. The tea leaves are put into the hot pot, and the high temperature instantly inhibits the enzyme activity and terminates the fermentation. At the same time, a large number of high-boiling-point aroma components are generated, giving black tea caramelized aroma, ripe fruit flavor and other rich and mellow aroma qualities.
Temperature control is the key, the starting temperature is 120 – 130 ℃, quickly stimulate the aroma substances. As the frying progresses, the temperature is adjusted to 100 – 110℃ to stabilize the aroma. After dry stir-frying, the unique flavor of cinnamon soup and the aroma of pine smoke are evocative, and the aroma of fire power brought by the high temperature of the wall of the pot enhances the mellow feeling of the tea soup, but it requires the precise operation of experienced tea makers to prevent the tea leaves from scorching.
3.Sun-drying method: natural sculpture, retaining the original aroma of simplicity
Sun-drying is the ancient and natural way. The ultraviolet and infrared rays of the sunlight are involved in the transformation of the tea’s aroma. The process is slow and the tea retains its natural freshness and rustic aroma of grass and wood.
Although it is not possible to control the temperature accurately, on a sunny day, the surface temperature of the tea leaves is about 30 – 40℃. Some of Yunnan’s traditional black teas are sun-dried and have a distinctive wilderness aroma, which is naturally linked to the local terroir and has a distinctive flavor.
4.Freeze-drying method: the ultimate in care and refinement.
Freeze-drying method utilizes low temperature to freeze the water in the tea leaves, and then removes it by sublimation to make it directly into gaseous state. This method can maximize the retention of heat-sensitive aroma components and nutrients in tea.
At very low temperatures, the internal structure and aroma components of tea leaves can be completely preserved, and the aroma of the black tea produced is delicate and pure, which can accurately restore the original fresh aroma flavor of tea, especially suitable for high-end black tea varieties with very high requirements for aroma quality, but the method is more costly, which restricts the large-scale application.
5.Vacuum drying method: highly efficient purification, gathering rich tea flavor
Vacuum drying method is drying under low air pressure environment. Due to the lower air pressure, the boiling point of water decreases, and it can quickly dry the tea leaves at a lower temperature.
This method reduces the destruction of aroma components by high temperature and makes the tea aroma more intense and pure. Through precise control of vacuum and temperature, it can effectively promote the concentration and stabilization of aroma substances, which helps to enhance the concentration and durability of black tea aroma, and is commonly used in the production of black tea products with specific requirements on aroma.
Summary
Different drying methods have their own characteristics. The mildness of drying, the warmth of stir-frying, the naturalness of sun-drying, the delicacy of freeze-drying, and the high efficiency of vacuum-drying all play an important role in shaping the aroma of black tea. Tea makers need to choose the drying method skillfully according to the characteristics of black tea varieties and the target aroma, and adjust the parameters accurately, in order to create black tea with different aromas and excellent quality, and to satisfy the diversified drinking needs of consumers.