Roast Level of Tea

The moisture, colloid and weight of the tea leaves, through the interaction of the throttle, temperature and time of the roasting equipment, find and control the enzymes to react to the desired colour, aroma and flavour. Tea roasting is a scientific technology. The tea master's "Ability to recognize tea" is the foundation of tea roasting; "Maillard reaction" is the theoretical basis of tea roasting.

Firstly, during the roasting process, the tea leaves are subjected to heat and the water is gradually evaporated. This process not only reduces the water content of the tea leaves but also concentrates the other ingredients in the tea leaves, which in turn affects the taste and aroma of the tea leaves. The evaporation process also triggers a series of chemical reactions in the tea leaves, leading to changes in the chemical composition of the tea leaves.

Secondly, during the roasting process, the volatile components of tea leaves are released, resulting in the formation of the characteristic aroma of tea leaves. These volatile components include aromatic substances and other compounds with special aroma in the tea leaves, which are released at high temperatures, giving the tea leaves their unique aroma and flavour. At the same time, the roasting process also affects the activity of the enzymes in the tea leaves. The high temperature inhibits the activity of the enzymes in the tea leaves, inactivating some of them and reducing the astringent flavour of the tea leaves. This process helps to enhance the flavour of the tea leaves, making them softer and smoother.

Tea roasting is usually carried out in specialised processing plants that are equipped with a variety of roasting equipment and techniques. Common roasting techniques include roasting and stir-frying. During the roasting process, the temperature and time of roasting need to be controlled to ensure the quality and flavour of the tea leaves.