After tea leaves are processed into rough tea (maocha), an additional roasting step is sometimes applied to improve preservation and enhance flavor. The principle of tea roasting uses heat to induce chemical changes in the leaves, reducing moisture and grassy notes while transforming the overall flavor profile.
Depending on the roast level, teas can be categorized as unroasted (raw/green tea), lightly to medium-roasted (semi-roasted), and heavily roasted (fully roasted). Generally speaking, the closer a tea is to raw, the more floral and fresh it is, allowing the true original flavor of the tea to shine through. Conversely, heavier roasts offer a richer, more mellow taste and withstand more steepings.
In earlier days, traditional semi-spherical Pouchong teas (commonly known as Oolong) were typically medium to heavily roasted, mainly to aid preservation and maintain a consistent flavor profile. In recent years, high-mountain teas and lightly fragrant Pouchong have gained popularity, with most crafted as light roasts. High-mountain teas grown at elevations above 1,600 meters are often left unroasted to best preserve their characteristic “mountain breath” flavor.
As for teas from lower-altitude regions, medium and light roasting methods are widely used, including Dong Ding, Pouchong, and Oriental Beauty. Although the tea market generally leans toward unroasted styles, heavy roasts still hold a dedicated following, which is why Lugu and Zhushan continue to produce heavily roasted teas.
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Tea
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Roast Level |
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Taiwan Longjing Tea
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0 |
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Taiwan Biluochun
|
0 |
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Pouchong Tea
|
Light |
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High Mountain Tea
|
None to Light |
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Oolong Tea
|
Light to Heavy |
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Tieguanyin
|
Light to Heavy |
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Oriental Beauty
|
Light to Heavy |
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Honey Black Tea
|
Light to Heavy |
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SunMoon Lake Black Tea
|
Light to Heavy |