Tagged: roast

Light and Roasted Oolong Bring Different Chemistry to the Kettle

Brewing temperature moved caffeine significantly only in oolong in one 2025 study, and roasted and unroasted oolong draw on different aroma chemistry.

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 and the roast each contribute, and why the received account of the locked glycoside pool 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.