|"Unusual-in a very good way."|
Roasted is another word for "baked" actually. After an oolong tea is oxidized and dried, it can be roasted for various lengths of time and various temperatures. Oolong tea is the most complicated to produce because there are so many variables: cultivar, oxidization time, drying time, and roasting time, if any.
By contrast, green tea is not oxidized at all, and black tea is fully oxidized. Green teas don't get roasted, with the exception of Japanese Hojicha. I've never heard of a roasted black tea. though there is a smoked Chinese version known as Lapsang Souchang, which to me, tastes like cigarette ashes, though many a fine palate treasure it.
All that to say that a roasted oolong tea takes a lot of love to make. And it shows in the flavor. I'll likely be ordering more of this version because my sample was too small to get the most out of it.
What I did get, though, was a toasted, nutty, delicate first infusion. The second brew was a kaleidoscope of peach and vanilla and flowers -and a bit of nuttiness.
Golden Leaf calls this a "heavily roasted" oolong, though they admit, it isn't typical. The difference, says their website, is rather than a long, hot bake, they give these leaves many quick roasts at a lower temperature. It was lighter in color than even most medium roasts, and the first infusion is deceptively delicate in flavor. The second batch is where the steamy aroma and complexity of flavor emerged.
I steep my teas for a long time, so I didn't get a third infusion, but I loved the two I did get. I rate it a 10.
— To purchase Golden Leaf Tea Charcoal Roasted Jade Oolong, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
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