Growing tea leaves is only part of the story. After the leaves are picked, many choices are made that affect the outcome: are the leaves allowed to oxidize, or heated to stay green? What shaping techniques are used? And, more recently, are the leaves roasted?
 
Roasting tea leaves opens up whole new flavor profiles.  Some famous teas are traditionally roasted, but may also be available unroasted.  How does this change the tea?  In this Session, we will taste roasted and unroasted varieties of similar teas, and even spend some time roasting our own!
 
Woodland Spring (unroasted Green Tea)
Cookie-cha (roasted Green Tea)
Guan Yin's Origin (unroasted Oolong)
Guan Yin's Clarity (roasted Oolong)