Owes its flavors to oxidation levels between green & black tea.
jasonowalker wrote:There are opinions on ageing oolong, and there is actually some published research on the topic.
I posted on a LinkedIn forum a scientific study that analyzed the components and changes that take place in aged Taiwan oolong. Generally, the re-firing or re-roasting process converted alcohol and acid chains, and created nitrogen compounds. The study didn't rule out the impact of time, but found that the roasting/firing created more measurable change in aroma/flavor.
As such, you could do a little experiment. If you have a ceramic crockpot, or maybe a metal rice cooker, put your teas in for 30 - 60 mins at the "Keep Warm," or lowest heat setting. See if you notice any improvement in your dancong.
Roasting will certainly create more change, but the question is whether it's the change that you want. Roasting will change a tea in a rather different way than aging. In this case, however, I doubt that either roasting or aging will create the change that the OP was looking for.
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