Tagged: roast

Why a Green Oolong and a Heavy Roast Never Want the Same Water

The brewing guide states the temperature bands by oxidation level. Here is the extraction chemistry, measured in real studies, that makes them true.

Oolong Aroma

More than 300 volatiles have been identified in oolong, and most of them were not in the fresh leaf. What the stress route, the locked glycoside pool, and the roast each contribute, and why the received account of the second one is contradicted by direct measurement.

Oolong Oxidation and Roast

The two axes that define an oolong. What enzymatic oxidation is and how it is arrested by kill-green, why oolong sits partly oxidized between green and black, and how roasting is a separate step applied afterward.