Much like roasting coffee, roasting tea by hand gives it an extra sweet and toasty flavor. Teas like other perishable items can go stale over time and lose flavor. Tea can also absorb the odors that surround them if stored improperly. If a tea started with a good flavor and has gone flat, a short lower temperature roast can bring it back to life. This is called refreshing the tea.
* make your tea alive again or even changing or playing with the flavor.
* prepare for the tea for storage.
* get ride or reduce moisture.
It consits of three parts, the refreshener, the funnel and the stand. Pour the leaves into the refreshener through the funnel and sake the leaves in it over a burner. Use a candle or tealight to heat the refreshener. Made of heat resistant ceramic, this roaster withstands high temperature and direct contact with the heat source. The high walled shape of the roaster prevents spilling as you agitate the tea during roasting. The handle is hollow with an open end to pour the finished tea out of the roaster.
Instructions for use:
A typical oolong roast profile will start with a low temperature which gradually increases. If you have experience home roasting coffee, my advice is to relax and be patient. Roasting tea takes much longer than coffee. Because every tea is different, it is better to learn to focus on color and smell.
1. Preheat the hand tea roaster to a desired temperature. Although each tea will vary depending upon its age and oxidation level, a basic refresh recipe is to roast the tea in the oven at 200 F for 20 minutes.
2. Add tea. Use the funnel included to avoid spilling. Pour tea all at once and start agitating right away.
3. Agitate. Start agitating as soon as you add tea to the roaster by swirling the roaster in a circular motion to avoid burning. Also, you can experiment with flipping and shaking. The goal is to roast evenly.
4. Empty. When a sweet, toasty smell arises from the hand roaster, you pour the tea out from the handle. It should look darker than when you started, and in some cases brown to dark brown. Too much roasting will make it smell and taste burned and smoky and you will find some black pieces. When it is done, use the funnel again to help you transfer the leaves into your teapot.
The smell of roasting oolong tea is amazing. Pull samples during the roast and brew. You’ll learn quickly how roasty you like your tea and if you under-roast something, you can always roast it longer later.