Method Of Roasting Tea

Tea Roasting is also known as Tea Cooking. The tea used in roasting is a steamed Oolong tea disk. Hold the tea disk by a pair of bamboo tongs and bake above a fire to remove the moisture, making it easier to grind. Bake the tea disk over medium fire, rotating frequently. If the tea leaves were baked dry, bake until it is no longer steaming. If it was sun-dried, bake until tender. After baking, place the tea in a paper bag immediately to avoid moisture. After it is cooled, grind it into granular tea dust. Do not grind into powder. Brush the tea dust into the pan. Cover the pan and shake it lightly. Heat the water over charcoal first before roasting the tea. Do not use fuel that will produce scent or smoke. The quality of the water is very important in roasting tea. Spring water is the best. River water second and well water is the worst. Pour the water into the pot and begin boiling. Small bubbles begin to appear and you can hear light bubbling sounds. This is known as the “first boil." Spoon a little salt into the tea. When the water bubbles continuously, it is known as the "second boil." Scoop a ladle of the heated water aside and use a pair of bamboo chopsticks to stir the water. Use the tea scoop to add the tea dust into the whirlpool and continue cooking. The water from the "second boil" is just right for roasting tea.
Let the tea in the pot continue to boil and bubble. This is known as the "third boil." Pour the ladle of water from the second boil into the tea and you will see the essence of the tea-steamed foam and froth. Place the pot on the coaster and ladle the tea into the bowls. Distribute the foam evenly. Lu Yu believed only the water from the second boil gives the perfect taste of roasted tea. Thick steam, thin foam and light froth are the essence of the tea. Usually, the first three bowls of the tea taste better than the last two. The taste of a good roasted tea is bitter at the first sip and sweet when swallowed.
Due to Lu Yu's efforts, roasted tea became very popular. Steamed Oolong tea was also made into loose tea leaves, coarse tea leaves and powdered tea leaves. Apart from adding salt, some people added garlic, ginger, dates, orange peels or peppermint.

Lu Yu Roasting Tea

The Tang Dynasty usually brewed tea from steamed Oolong tea disks. They focused on the technique of roasting tea. Lu Yu, the Tea Sage, was a master in roasting tea. It was said that during the time of Daizong Emperor. Reverend Zhiji of Longgai Tempel in Jingling (today's Tianmen city of Hubei) was once invited to the palace. The emperor ordered his best tea roaster to roast the best quality tea for the reverend. After the first sip, the reverend set down his tea bowl and did not take another sip. When asked, the reverend answered. "1 only drink tea that is roasted by my disciple, Lu Yu. Other teas taste bland to me." The emperor wanted to meet Lu Yu. Zhiji said, “He is away searching for the best teas and best waters in the world." So, the emperor sent people to search for Lu Yu. When he finally met him, the emperor ordered him to roast a cup of tea for him. Lu Yu roasted a cup of tea and offered it to the emperor. The tea was clear and light green with a delicate fragrance. He took a sip, and the sweetness of the tea filled his mouth. He nodded his head in approval. He agreed only Lu Yu could roast such good tea.