The charcoal-roasted Phoenix Dan Cong must be roasted with charcoal fire, which truly reflects people's desire for nature. As for the efficacy of charcoal roasting Dan Cong and how to keep healthy, I'm afraid it's just wishful thinking. We only describe the charcoal-roasted Phoenix Dan Cong from the perspective of appreciation-the tea soup tastes unique and unforgettable.

Of course, no matter what kind of tea it is, the cost of charcoal roasting will be too high in terms of manpower, material resources, loss, yield and operability. Most of the tea on the market is not really charcoal-roasted tea, so we should distinguish the real charcoal-roasted tea from four aspects:

1. Appearance of charcoal roasted tea: The appearance of charcoal roasted tea is not as shiny as that of electric roasted tea. It should be a little gloomy and not easy to stand out, but the connotation of tea rhyme, throat rhyme, soaking in water and stamina is full.

2. Aroma of charcoal-roasted tea: After charcoal-roasted tea is brewed, it smells heavier and should have a deep and restrained charcoal aroma. After drinking, the aroma of tea stays in your mouth and feels a little sweet. Electric cake tea has a high aroma when brewed, but it tastes weak and lacks stamina.

3. Tea soup of charcoal roasted tea: After the charcoal roasted tea is boiled, the color of the soup, whether orange or red, must be bright and clear, like a layer of tea oil, and the charcoal fragrance contained in the tea soup must be consistent from the first bubble to the last bubble; The tea soup of electric roasted tea is turbid.

4. Tea residue of charcoal-roasted tea: After charcoal-roasted tea leaves are soaked, the tea residue is soft and tough, and it is not easy to break when pulled; The leaf residue of electric baked tea is generally inelastic and hard.