jpo1933 wrote: Sounds like some Amazing tea. Had no idea you could roast a tea for so long/so many times.
That is a traditional high roast level for balled oolong!
i'm always pleased that he's pursuing tradition and authenticity for dongding oolong. despite many repeated roasts, the temperatures are optimized carefully and never very high (which is usually a sign of impatience of cutting corners) that the leaves after all the roasting, remains green to dark green, never dull to blackish!
perhaps if you guys have the chance to drop by taichung you, he can go through the different parameters that are important and considered in roasting! like the speciation must be the ruanzhi cultivar, the position of the stem, to be wrapped inside or left outside etc, the roasting set up how it combines "yang fire" and "yin fire" etc..
he has also done up some rare experiments like gentle charcoal roasting of highmountain lishan tea.. thats was rapidly snapped up