The defining characteristic of charcoal-roasted oolong tea lies in its heavy fermentation process, followed by traditional wood-firing. The resulting tea leaves feature the floral and fruity notes brought by heavy fermentation, the rich aroma of the roast, and, most distinctively, the unique charcoal fire aroma from the wood used in the firing process. This fragrance has always been an unforgettable flavor for charcoal-roasted oolong lovers and remains its most prominent feature.
Today, most commercially roasted oolongs are produced using electric heat. While convenient, they lack the unique qualities of traditional charcoal-roasted oolongs. In the past, wood was used to heat and roast the tea, allowing the distinct characteristics of the wood to blend into the tea’s aroma and give the liquor greater depth and complexity. In earlier years, longan wood and acacia wood were predominantly used for charcoal roasting, with longan wood being the most premium. Charcoal-roasted oolong tea roasted over longan wood imparts a subtle longan fruit aroma to the leaves. Not only is the floral and fruity fragrance rich, mellow, and long-lasting through multiple steepings without being harsh, but the unique longan wood aroma also leaves a lasting impression on everyone who tries it.
Generally speaking, charcoal-roasted oolong tea offers a distinct charcoal flavor and a unique woody aroma that sets it apart from electrically roasted oolongs, which is its greatest hallmark. Furthermore, the charcoal-roasted flavor is richer and more layered. However, because authentic charcoal-roasting techniques are now less common and quality can vary, consumers should exercise special care when making a purchase.