How roasted and oxidase is this Yancha?

[Maxwell2079]

How roasted and oxidase is this Yancha?

by Maxwell2079 » Oct 30th, '11, 01:34

Hi everybody.

Could anybody tell how roasted and oxidase is this tea by the pictures (sorry I know they are not very good)?

Is it on the medium side or high one?

If it is on the medium side, could you show some pictures of wet/dry leaves from a high roasted and oxidase Dahongpao?

DHP wet leaves

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P1050289.JPG (176.94 KiB) Viewed 627 times

P1050379.JPG (125.73 KiB) Viewed 627 times

Thanks !

[edkrueger]

Re: How roasted and oxidase is this Yancha?

by edkrueger » Oct 30th, '11, 14:50

The roast is medium-light for yancha. I think its harder to tell oxidization from photos, but it appears –based on the amount of reddish color on the edges of the leaves– to be medium. It looks also like it might be a blend of more and less oxidized leaves, because some leaves are pretty green.

[Maxwell2079]

Re: How roasted and oxidase is this Yancha?

by Maxwell2079 » Oct 30th, '11, 22:01

Thanks for your reply edkrueger!!!

By any chance do you have a picture of a heavy oxidase DHP? Wet leaves?

If not, could you tell me if they are completely brown or black? Or it could have green leaves as well?

[brandon]

Re: How roasted and oxidase is this Yancha?

by brandon » Nov 3rd, '11, 19:24

Every maker has his own special touch...
This is the joy of yan cha - endless possibilities.

[Maxwell2079]

Re: How roasted and oxidase is this Yancha?

by Maxwell2079 » Nov 5th, '11, 01:32

Hi Brandon!

Thank you for showing the pictures.

I guess your tea is higher roasted and oxidase than mine right? Since there are no green leaves.
Is that Da hong pao too? Did you like it?

May I ask where did you buy it?