How to make Oolongs last longer
I was at Tea Smith in London the other day and fell into a conversation with
a guy sitting next to me abut tea. one thing he mentioned was about how in China and Taiwan people lightly roast the oolong in a wok to take away the moisture that may be in the leaves. Does anyone know anything about this or has tried it? Or has tried this technique with the other teas?
I think – and correct me if I’m wrong – but some oolongs are roasted to get rid of the moisture, whilst some are merely dried? And that’s why some oolongs have a more roasty flavor.
(Not entirely sure if this is accurate, however.)
It is one of techniques to make oolong tea or even green tea in Chinese tradition. Surely, it can control the quality of tea, however, it requires more time, manpower and skills. I have tried it in China, Taiwan and Hong Kong. A very interesting way to make tea.
According to “Cha Jing”, The Classic of Tea (by Chinese writer Lu Yu between 760 CE and 780 CE during the Tang Dynasty), ancient Chinese has roosted the tea leaves in a wok.
I could be wrong but if he was talking about removing moisture to make oolongs last longer, then my guess is that he’s talking about re-roasting the tea. I do this to tea that has been sitting around too long. I have a high mountain TGY that, if I brew it straight out of the bag, tastes like grass clippings from my lawn mower. But if I re-roast it in a yixing gaiwan on my cast iron tea warmer it tastes like a nice high mountain tea should. I saw the technique on a tea blog, can’t remember the url. But Shiuwen at Floating Leaves shows the same thing on her blog:
http://floatingleavestea.blogspot.com/2012/02/tea-refresh-and-tea-roasting-at-home.html I’ve never tried her method with a piece of paper but I’ve seen something similar elsewhere.