lovely day in Houston! So lovely that I have to point my finger on Global Warming: “hey, it’s you, bringing such a nice Spring Weather to us in the Winter time!”
I had planned to choose some oolongs to age (as for pu-erhs, yes I’ve had hundreds of kilos!). The 2006 Hong Shui Oolong seems to be a very good candidate: it’s medium-high oxidized, light roasted (this I have to fix myself as shown later), the tea is full of juice with a good consistency and great clarity in liquor quality. As for roasting, before I can seal the tea into jars, I have to increase the roasting so (1) the tea quality is stable enough, (2) the mellowness will increase and improve over time.
To do the roasting, I use the Mini Roaster to do the first experiment. Once I am confident with the way to handle the roasting, I will use the large tea roaster (can handle 10lb at a time, at least) to finish all teas.
So, I started the mini roaster at 10:30AM, set dial to 80 and pre-warm for 5 mins. Then, changed the dial to 60.
Places about 4 oz of Hong Shui onto the metal mesh and spread evenly. Let the roaster ran on “60″ and we left home for brunch at 10:45AM.
Came back around 12:00PM. The house was full of the aroma of oolong! I checked the condition of the teas; they looked OK. So I let the roaster ran another hour.
From 1:00PM to 3:00PM, the roaster was off to let the teas cooled naturally to room temperature. Then, turned on the roaster on dial “60″. Roasted for another 2 hours.
5:30pm, turned off the roaster and let the teas cooled to room temperature. Once cooled, I tried a brew of the Hong Shui…
GREAT! I could detect the roasted feeling, a little sharp still, but it was natural as the teas had not been quenched/cooled enough. The original fruity and sweet aroma became more mature. The roasted feeling added a bit more depth to the body. No burnt smell so it is good.
Tomorrow I will do another 4~6 hours roasting job, and the tea will have even more significant difference. Will see how it come up after tomorrow to determine if I will do a third-day roasting.
Jan 08, 2007 - Finished 5-hour roasting in the evening (”60″ X 2 hours, “80″ X 1 hour, “60″ X 2 hour). The roasted tea aroma filled up our house; I could smell the aroma in the second floor. After the 2nd-day roasting, the teas had a sweet and “rice-y” aroma. Will let them quench to tomorrow morning and do the brewing comparison to the original Hong Shui.
2008-01-15 22:31:42
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