1. Home
  2. Tea Connoisseur's Forum
  3. Taiwan reroasting

Taiwan reroasting

My wifes brotherinlaw who moved to Taiwan several years ago bought some reroasted TGY and DongDing on a recent visit. He said it is all the rage now there. I previously had some reroasted gaoshan. The singularly distinctive tastes are replaced by more complex woodsy malty finishing flavors. It is not meant to be drank on an empty stomach. After several cups I feel a headache coming on before breakfast. I was pleased that my Bai Hao got the approval from his wife who is a Hakka descendent who grew up in the tea farming area of Northern Taiwan. I suspect it could be better and will know when some is shipped. I noticed all the packaging looked like shrink wrap with nitrogen. Even the street vendors can package tea this way. He wasnt aware of any nitrogen cannisters. I cant believe a vacuum pump could create this kind of seal. Their three year son understands Mandarin from his mother and English from his father. We played a game where I spoke Chinese and he would indicate by a laugh how bad it was. Everybody was laughing but me.

Jim

Reply to
Space Cowboy
Loading thread data ...

I'm not sure what you mean here. Is it aged tea or just tea that's been roasted more than is customary these days in Taiwan?

/Lew

Reply to
Lewis Perin

The tea is roasted again after a period of time usually after several months. This cycle repeats itself for some given number. So the frequency and the duration between roasts are determining factors. I know the TGY was roasted twice over a year. The dry and infused leaf was black with rich red color. I think it is an attempt to 'age' their teas. I mentioned in an early post I tasted a PouChong from

1968. The leaf is dry and infused black with deep red color infusion. It has a completely different taste profile.

Jim

Jim

Reply to
Space Cowboy

'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 ?? 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

Reply to
Brother Anthony

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

Reply to
Space Cowboy

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.