FREE GLOBAL SHIPPING ON ORDERS OVER $75.

Inaugural Organic Harvest: Oolong Tea Roasting Process - Part One

November 16, 2014

When properly done, the newly harvested tea leaves are allowed to "sit and stabilize" for at least a few days after their initial processing on the day of the harvest.  In this interim, the remaining minuscule amount of moisture in the leaf stem gets redistributed. For greener high mountain tea, aka "gaoshancha", the less oxidized leaves undergo a singular post processing roast in order to deplete all remaining moisture from the leaf.

Here, Andy and Mr. Lin carry out the first bag of tea for the initial roasting, several days after harvest:

For more traditional oolongs, the more heavily oxidized leaves are roasted repeatedly, which not only removes all water content, but also "toasts" the leaf to varying degrees, transforming the flavor and consistency of the brewed tea. This is a significant factor in the making of a traditional artisan oolong tea.

Mrs. Lin and Andy examine and talk about de-stemming the leaves after the first roast, as Mr. Lin fills the trays to be put in the oven. About 35 pounds of tea distributed on ten screen trays will be roasted for about 6 hours at approximately 100 degrees celcius for the initial roast.

And the first batch of leaves are in the oven! Thus begins the long slow roasting process that will be carefully attended to toward the end of each roasting to determine when a particular roasting session is "done". Then the leaves are let to cool, removed from the oven and stored again for several days to restabilize for the consequent roast - until the desired result is achieved. More updates to come on the roasting process and tasting of the leaves as they undergo their final curing process!





Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Tea Club: Gold Medal Award Dong Ding Jin Xuan Oolong Tea Tasting Notes
Eco-Cha Tea Club: Gold Medal Award Dong Ding Jin Xuan Oolong Tea Tasting Notes

April 03, 2018

With the first brew poured off, the leaves offer a distinctly roasted character with nutty, fruitwood fireside notes. After the second brew the aroma of the brewed leaves turns a bit fruity, with a warming spice sweetness reminiscent of pumpkin pie. The tea has a roasted flavor upfront, followed by a sweetness like grilled fresh corn. Then it moves into a more balanced, rich, complex character and smooth texture. The second visual assessment of competition teas is the purity of color and transparency of the brewed tea. It should be clear and luminescent.

View full article →

Eco-Cha Tea Club: Gold Medal Award Dong Ding Jin Xuan Oolong Tea
Eco-Cha Tea Club: Gold Medal Award Dong Ding Jin Xuan Oolong Tea

April 02, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club was entered into the winter 2017 Nantou County Tea Trade Association's Dong Ding Jin Xuan Tea Competition, and received the Gold Medal Award. This award ranks within the top 5% of all entries. This competition has been in existence for almost 25 years. It began with the development of Jin Xuan tea production in the early 1990's.

View full article →

Eco-Cha Teas cold brew tea bottle
Cold Brew Tea Bottle

March 21, 2018

Contrary to what the recent weather has indicated, spring IS on its way! And while all those pots of freshly brewed hot tea provided warmth and well-being through the winter, it's time to start getting out and about. But there's no need to leave your beloved tea at home. From now until March 31st, order $50 or more of tea and you'll get this free cold brew tea bottle (retail value $15.99) to take your tea along with you! Make your order $75 or more, you'll also get free global shipping!

View full article →