What is the purpose of tea roasting?
Tea roasting is a process of processing tea leaves with the aim of improving the quality and taste of tea leaves while giving them a unique aroma and taste. In the process of tea roasting, a series of changes occur in the chemical composition of the tea by controlling conditions such as temperature and humidity, forming a unique aroma and taste.
First of all, tea roasting can promote the volatilization and oxidation of aromatic substances in tea, making tea have a richer aroma and better taste. During the roasting process, the water in the tea leaves gradually evaporates, while the chemicals in the tea undergo oxidation reactions at high temperatures to form a variety of aromatic substances, such as tea polyphenols, amino acids, sugars, etc. These substances interact with each other during the roasting process, giving the tea its unique aroma and taste.
Secondly, tea roasting can eliminate the grassy taste and bitter taste in the tea and improve the quality of the tea. Unroasted tea contains a certain amount of grassy and bitter ingredients, which will affect the quality and taste of the tea. During the roasting process, these components are gradually eliminated as the water evaporates, improving the quality and taste of the tea.
In addition, tea roasting can also promote the aging of tea leaves. During the roasting process, a series of changes occur in the chemicals in the tea leaves, forming a variety of new compounds that give the tea its unique aroma and taste. Over time, these compounds continue to change, giving the tea a more intense and unique flavor.
In conclusion, the purpose of tea roasting is to improve the quality and taste of the tea while giving it its unique aroma and taste. By controlling temperature, humidity and other conditions, the oxidation and volatilization of chemicals in tea are promoted, and the grass flavor and bitter and astringent components in tea are eliminated, so as to improve the quality and taste of tea. At the same time, a series of chemical changes during the roasting process also promote the aging of the tea leaves, making the tea taste more intense and unique.