/11/04


Hi,

Another question here about oolong teas that I'm hoping someone can answer:

Is the roasting of oolong related to oxidation level?

For example, especially with China Ti Guan Yin, some packages/vendors note
"medium roast", "dark roast", etc.
I was always under the impression that Ti Guan Yin was a lightly oxidized
oolong. So, I'm wondering where a "dark roast" fits in - is it more oxidized
that other Ti Guan Yins?

Thanks for any clarification.

Winston

Winston, you and I both could use some more clarification here. It appears
to me that if a tea is more heavily roasted, but not very highly oxidized,
it will appear quite dark as dry leaf, but become much greener in the water.
The taste will also be different. Oxidation and roasting are totally
different processes, in some sense diametrically opposed, I think, since
roasting should stop oxidation, and lead to taste differences. *Exactly*
what they are eludes me sometimes. That's why I too need a bit of
clarification.

Michael