Why roast tea? A masterful roast imparts complexity to already quality leaf. The general rule of thumb is that firing enhances taste rather than adding it. Amber Oolong is a friendly introduction into the world of roasted oolong. It is fired using charcoal made from the wood of the Longan tree, translated as “Dragon’s Eye fruit” to English because of its distinct shape and texture. This choice of wood is comparable to a barbeque enthusiast selecting fruit tree wood—apple, peach, cherry wood—for cuts. The smoke imparts a mild-mannered sweetness that never overpowers.
The dry leaf scent is reminiscent of bananas. The color of the liquor is pitch perfect amber red in color. Aroma is spicy and exciting, with a fragment of woodsy toastiness. Depending on the brewing temperature, expect smells of cloves, nutmeg, and toasted grains. The flavors are deep in the mouth, surprisingly full-bodied and creamy, with most notes tending toward fruitiness. If the goal of roasting tea is adding complexity, consider our Amber Oolong a qualified success; expect to be surprised.
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water(about half a cup).
For the first two steeps, 95°c water for no longer than 60 seconds will provide plenty of flavor. From the third steep onward it is fine to add up to thirty additional seconds per steep. This should provide between four and six re-steeps depending on the quality of the tea. For larger vessels (teapots of over 500ml) re-steep potential is usually lower