That said, the heating of tea subsequent to the heating that stops
oxidation is believed to extend the shelf life of tea. It can also
tend to mask some of the underlying deficiencies in the flavor and
aroma of a tea by introducing new flavor/aroma elements. Which is to
say, if the underlying tea isn't too good or fresh, some vendors may
be inclined to roast it a lot as a kind of salvage operation.

/Lew

For which they should be hanged upside down by the hm... spheres.

Sasha.