Oolong gone stale. What to do?

Owes its flavors to oxidation levels between green & black tea.

Oolong gone stale. What to do?

Postby tsverrir » Sep 19th, '08, 06:09

Hi you all.

I have a (once) wonderful Wu Ling oolong from Taiwan that seems to have gone stale. I've been keeping it in a canister that's not completely airtight (won't do that again :cry: ) for about 2-3 months.

Is there some way to save this tea? I've heard that roasting can bring back some of the flavor. Can you roast a tea with you normal pots or pans?

Sverrir

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Re: Oolong gone stale. What to do?

Postby olivierco » Sep 19th, '08, 06:12

tsverrir wrote:Is there some way to save this tea? I've heard that roasting can bring back some of the flavor. Can you roast a tea with you normal pots or pans?


I know it works well with sencha.

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Postby Proinsias » Sep 19th, '08, 11:53

I've found this method quite handy for sprucing up stale oolong just before it hits the gaiwan:

http://tea-obsession.blogspot.com/2008/ ... -fire.html

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Postby tsverrir » Sep 19th, '08, 12:36

Proinsias wrote:I've found this method quite handy for sprucing up stale oolong just before it hits the gaiwan:

http://tea-obsession.blogspot.com/2008/ ... -fire.html


This just revived the tea (drinking it now). Thanks for the link.

S.

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Postby Chip » Sep 19th, '08, 13:16

How did it turn out?

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Postby kymidwife » Sep 19th, '08, 13:22

In my own totally non-traditional and convenience-minded way, I lightly roasted some stale-ish light-roasted TKY in my toaster oven on the lowest baking setting for about 10 minutes. I made a pouch out of aluminum foil so the tea wouldn't get directly exposed to the heating element. Gave it a nice medium-roasted flavor and definitely revived tea I would otherwise have not enjoyed much. With this method, it would be very easy to go to high roast so I had to watch it really closely.

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Postby tsverrir » Sep 19th, '08, 13:26

Chip wrote:How did it turn out?


I might have overdone it a little, it's a very light oolong. But this totally brought back the sweet flowery taste that I missed. Although I liked the extra roasted taste I probably will do it a bit shorter next time.

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Postby wyardley » Sep 19th, '08, 13:29

If you have a rice cooker, that's one way I've heard a lot of people suggest.

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