The traditional baking method increases the unique wood-related carbon aroma and fire aroma of Dahongpao tea. This is probably related to the processing technology of Wuyi rock tea. If the heat is not well mastered and the fire is too full, it will easily lead to the burning of tea leaves, resulting in burnt taste and charcoal burning taste. Even if it is only rock tea with a medium fire, if it has just been roasted for a long time, the anger of the tea has not subsided, and it will have too much smoke smell. Only when the temperature is just right can the fragrant Dahongpao rock tea be baked.
The quality characteristics of Dahongpao are: compact appearance, fresh green and brown color, bright orange-yellow soup color after brewing, red and green leaves, and typical leaves have the aesthetic feeling of green leaves and red edges. The most prominent feature of Dahongpao's quality is its rich fragrance with orchid fragrance, high and lasting fragrance and obvious "rock rhyme". The traditional baking method increases the unique wood-related carbon aroma and fire aroma of Dahongpao tea.