I do understand it is done in small quantities. Almost like someones
private stash. Also premium leaves are used. I am very sensitive too
overcooked anything. It just a tea I couldnt drink too much of on an
empty stomach. Its like cooked vegetables what you start out with and
end up with taste wise are two different things. What are the
repetitions to produce OB. I assumed it was one oxidation drying/
roasting step.

Jim

On Oct 24, 5:58 am, Brother Anthony > wrote:
> 'Re-roasting' might refer to the very common Taiwanese practice of
> taking a batch of aready more or less fully dried tea and placing it
> in a basket over a very low heat (from an electric coil) for several
> hours from time to time (every few weeks or months). The heat is
> around 50-60 degrees. It is a particularly important operation in
> developing the flavor of Oriental Beauty, but it can be and is used to
> intensify the taste of almost any kind of tea. The tea is loose, not
> packed, of course. The process is known as 烘焙 hongbei. I say it is
> 'Taiwanese' because that is where I have seen it, I assume it is is
> equally common in mainland China. The electric stoves are now quite
> popular in Korea, too, both among tea makers for enhancing the taste
> of Korean green tea and among tea-dealers to give a boost to the taste
> of imported Oolongs before they are packed. No headaches anywhere in
> sight, so far as I know, though.
>
> Br A