Baking

Last time we mentioned that one of  major factors to influence Chinese tea is baking.
Here is the chart of Baking degree. I don't want to change the colors of tea because it  generally represents the color of these kinds of tea appropriately. So please pay more attention to the percentage in the chart.

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Green tea             綠茶              0%

Bao Zhong tea     包種茶           0%

Oolong tea          烏龍茶      0~80%

Tie Guan Yin       鐵觀音      0~80%

Oriental Beauty  東方美人         0%

Black tea              紅茶              0%

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It is clear that baking degrees of Oolong tea and Tie Guan Yin are similar and the the range is huge. While tea farmers made Oolong tea and Tie Guan Yin, they would choose different baking degrees for different groups of tea based on their experience (this section is professional). Same as fermentation degrees.



heavy baked oolong tea





Fermentation will change the fragrance of tea from grassy smell, to flowery smell, then fruity smell last generally. However, baking will give tea leaves an obvious smell and taste of baking, and the smell and taste of baking would replace the original ones generally, depending on the degree of baking. The most easy way to figure out what kind of Oolong tea you would like is to drink them at the same time, and you will know what I am talking about baking.

Anyway, please go get some cups of tea to drink, then we could have something to discuss.
Have a nice day!!

Brian