The Art of Tea Roasting : What It Is and Why We Do It

Most Oolong is roasted in one way or another, even when you can’t taste a toasty flavor. However, this step was traditionally carried out by large wholesale outfits before export or small independent shops that buy directly from farmers. It is the final step that not only determines long term viability of the leaf but actually defines the taste profile.

Since I first tasted the work of a master roaster, I have had a strong conviction that this skill was the key difference between making a tasty drink and a piece of art in oolong tea. During this presentation I will share about what roasting actually does to the leaf as well as my personal journey studying the artform.