Whatsina... wrote:i was also unaware that reroasting a green gaoshan was a useful technique. home roasting sounds like a fun adventure regardless of the outcome.
here's hoping the end result is delicious. good luck and let us know what you do and how it goes!
I took a package of Taiwanese Tie Guan Yin that was not so great to begin with, and had been forgotten in the back of the cabinet. It was not bad, but had definitely lost whatever edge it had. I put it in a flattish bowl in a small convection oven set to 275 degrees, and roasted for a total of just over 20 minutes. During a good part of that time the oven was still heating up, but by the end of it the leaves were turning brown, and their temperature was above 200 degrees per the infrared thermometer (forgot to note the exact temp).
The first infusion is not as fine as the unknown Dong Ding I enjoyed last week, but still, quite tasty, and an improvement over the undistinguished prior incarnation.