I'm sipping a Wuyi rock tea right now and marveling at how different roasting levels transform these teas. A heavier roast on a Da Hong Pao gives charcoal and nut notes, which mellow after a few months to reveal stone-fruit and orchid aromas. By contrast, lightly roasted oolongs show more floral sweetness. Brewing at about 95 °C with short infusions lets you enjoy the evolution without bitterness. What Oolong are you all drinking today?Statistics: Posted by MuChineseTea — Aug 11th, '25, 06:38
