How to re-roast oolongs?

by **javi_sanchez** » Dec 16th, '12, 17:35

Re: How to re-roast oolongs?

by javi_sanchez » Dec 16th, '12, 17:35

Floating leaves has a two posts on how to do this at home:
http://www.floatingleavestea.com/index. ... dce5d89e59

I just tried the first method for a few grams and it worked pretty well. However the first method if time consuming and requires concentration. I will definitely be experimenting with this in the following weeks.

by **jayinhk** » Dec 17th, '12, 02:50

Re: How to re-roast oolongs?

by jayinhk » Dec 17th, '12, 02:50

Tried pan roasting the SX today and it did improve it and bring some of the character back, but I think I gave it a little too much heat. It now tastes like wild Hungarian honey--very strange. Either way, it is better and dryer than it was before I stuck it in the stainless pot.

by **Risdt** » Jan 5th, '13, 11:10

Re: How to re-roast oolongs?

by Risdt » Jan 5th, '13, 11:10

I've been experimenting with roasting a couple of time so far. I had about 30g of a low quality Ali Shan that I didn't enjoy that much, so I started roasting these. I've tried many different things, like roasting it quickly on a very high heat but till now I've achieved best resulting by placing it in a cooking pot with a lid and slowy roasting it for a couple of hours. Every 1-2 hours I give the pot a stir and remove the lid to inspect the aromas and looks of the tea. My last batch I roasted over a 4 day span, slightly achieving a higher roast. It's not as good as a masterly charcoal roasted oolong but it's a lot of fun experimenting with different levels of roasting. Give it a shot!