tag:blogger.com,1999:blog-1832037103409526842.post1290632029951366253..comments2024-02-02T23:59:30.189-08:00Comments on Black Dragon Tea Bar: 2008 Wenshan Baozhong Roasting ExperimentBretthttp://www.blogger.com/profile/07391009406909467410noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1832037103409526842.post-71708073986055232292012-06-01T17:34:34.153-07:002012-06-01T17:34:34.153-07:00Alex- In cases where floral aroma is added I find ...Alex- In cases where floral aroma is added I find your theory is correct, but in cases of naturally floral tea it's surprisingly quite random. I've experienced many occasions when airing-out and/or roasting will enhance the floral qualities of an oolong... especially when the tea has been stored poorly for a long while.Bretthttps://www.blogger.com/profile/07391009406909467410noreply@blogger.comtag:blogger.com,1999:blog-1832037103409526842.post-51534781289540445722012-05-30T12:43:49.730-07:002012-05-30T12:43:49.730-07:00I find it interesting that you note that this tea&...I find it interesting that you note that this tea's floral aroma came out after letting it air out, after roasting it. I think of floral qualities as more fleeting aromas, which tend to be lost to air more easily, and which are often destroyed by roasting. But this could be purely a false impression, because I don't have any experience roasting teas like you describe here...that's one reason it's particularly interesting for me to read about this process.Alex Zorachhttps://www.blogger.com/profile/08335878680429494039noreply@blogger.comtag:blogger.com,1999:blog-1832037103409526842.post-2556911652119046112012-05-14T11:33:12.281-07:002012-05-14T11:33:12.281-07:00Wow Eric... I thought I was roasting at a low temp...Wow Eric... I thought I was roasting at a low temp... but just 35°C? Now that really is low! <br /><br />Also, 60 minutes seems too short to me. My tea has now spent 9 hours in the roasting-basket and I'd consider it now to be "lightly roasted." <br /><br />I based these parameters that I used loosely on advice from a tea farming friend in Taiwan and an email from Josh Chamberlain (of J-Tea). <br /><br />Good advice to talk to Shiuwen too. I'll make a point to do that soon.Bretthttps://www.blogger.com/profile/07391009406909467410noreply@blogger.comtag:blogger.com,1999:blog-1832037103409526842.post-13365834447170279242012-05-12T05:45:07.982-07:002012-05-12T05:45:07.982-07:00I just did about 35C for 60min, rotating every 10 ...I just did about 35C for 60min, rotating every 10 to 15 min... came out pretty good, not as good as it should, but not bad at all !Eric G.https://www.blogger.com/profile/05232066185735813470noreply@blogger.comtag:blogger.com,1999:blog-1832037103409526842.post-67456859130123080552012-05-12T04:07:26.040-07:002012-05-12T04:07:26.040-07:00Perhaps roasted at a lower temp? Have you asked S...Perhaps roasted at a lower temp? Have you asked Shiuwen? She might be of some help. I too have found a bag of neglected baozong with a broken seal. But from 2010, not '08. It's still not very good. I just might try roasting it today in my roaster.Eric G.https://www.blogger.com/profile/05232066185735813470noreply@blogger.com