Re: Roasted but green oolongs?

On Jul 28, 2:54 pm, westwo...@xxxxxxxxx wrote:
On Jul 28, 5:24 pm, magicleaf <maur...@xxxxxxx> wrote:



I have visited a few factorys in china and there is a huge variation
in qulaity of different oolongs. Depending on what oxidation levels
the factory want to achieve will definately widen the variety
available and the taste . the Factory I saw had a wooden fire and a
round tumbler where the leaves are tumbled many times over a certain
heat. They are then taken out and put back in again for more
tumbling , after that they are rolled or twisted and then tumbled
again sometimes without heat and this can be done7 to 15 times. The
second issue is quality. There are many levels of qulaity and I have
found that there has been batches of tea that are mixed with different
batches, blended. Do you see different colors of very light leaf and
very dark leaf. The dark leaf is more oxidized the light greener leaf
is less and this will definately account for grassy taste if there is
green looking leaf there.
Maurice

www.tea-junction.com

Maurice,

That is not roasting, but using heat to soften the leaves, and then
when the leaves are rolled into desired shapes, to dry them to about a
0.6% moisture level...

Danny

Just add to Danny bit, it looks like Maurice is talking about the
roasting/rolling stage.

As Danny pointed out, the main purpose of this stage is shaping,
squeezing the juice out and let the tea absorbs it back again, some
drying, with the accompanying chemical reactions.

The main oxidation process actually takes place before this in the
withering/brusing stage (which is then followed by shaqing where high
heat is applied for short amount of time to kill the leaf enzymes and
greatly slow down the oxidation process.

Julian
http://www.amazing-green-tea.com


.

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