Processing
Dry-firing finished tea over hours or days to deepen flavour — most associated with Wuyi and Dong Ding oolongs.
Heavy roasting (zhong huo) caramelises sugars and develops cocoa, woodfire and dried-fruit notes. Light roasting keeps things floral. Roasted oolongs can be re-roasted years later to refresh them — a uniquely revival-friendly tea.
Related terms
From the Journal
Not green, not black — oolong is the in-between family that rewards craft. The science (and art) of partial oxidation, explained.
by Sameera
From high-mountain Dong Ding to the global juggernaut of boba — Taiwan punches far above its weight in tea culture.
by Sameera
Why six trees on a Chinese cliff produce a tea valued by weight above platinum, gold, and most precious stones.
by Sameera
The Tea List dispatch
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