Roasting
Roasting is heating finished, dry tea for hours at controlled temperatures to reduce moisture, deepen flavor and add toasty, caramel notes; it is central to many oolongs.
Definition
Roasting (烘焙, hongbei) is a heat treatment applied after a tea is made and dried. It is different from kill-green, which uses high heat on fresh leaf for minutes. Roasting uses lower, steady heat on dry leaf for hours, sometimes in several rounds separated by rest periods. It removes residual moisture, improves shelf life, softens grassy notes and builds aromas through Maillard and caramelization reactions. Roast level is a key style choice in oolong. Taiwanese high mountain oolong is usually lightly roasted or unroasted, keeping its floral, green character. Traditional Dong Ding and Wuyi rock teas such as Da Hong Pao get medium to heavy roasts, bringing out stone fruit, caramel, dark honey, cocoa and charcoal notes. Traditional-style Tieguanyin is roasted; modern green-style Tieguanyin is not. Roasting is done in electric ovens or roasting cabinets for most teas and over charcoal for prized traditional teas. Japan's hojicha is a separate case: green tea, often bancha or kukicha, is roasted quickly at high heat, around 200°C, until brown, which removes much of its astringency and gives a smooth, toasty cup.
In Depth
Fresh roast: newly roasted tea carries a sharp, dry, burnt edge, called huo qi (fire energy). Most sellers rest roasted oolong for weeks to months before sale so the edge settles. If a dark oolong tastes acrid and drying, it may simply be too fresh.
Brewing: roasted oolongs take near-boiling water, 95-100°C (203-212°F). In a gaiwan or small teapot, use 5-7 g per 100 ml and start at 10-20 seconds. Roasted teas often gain sweetness in later infusions.
Re-roasting: producers and some sellers re-roast stored oolong every few years to drive out absorbed moisture. Aged oolong is often a cycle of storage and periodic re-roasting. Home re-roasting in an oven is possible at low temperatures, around 100-120°C, but it is easy to overdo.
See Also
- Oolong Processing
- Wuyi Rock Tea