baked Oolong 焙火烏龍茶
Baked Oolonng, we also called “Amber oolong" that is made by using a traditional processing method to roast tea over charcoal baker or baking machine. This kind of tea is made by baking finished Oolong teas in small batches in a charcoal baker or baking machine. There are three classifications of amber oolong depending on the length of time: lightly-baked, medium-baked, heavily-baked. This tea has its unique appearance of tea liquor with amber color. The type of this tea is with nutty scent and smoky flavor. Amber oolong is beneficial for digestion, especially for greasy or fatty goods.
Charcoal lightly-baked Oolong :
Fermentation degree: 15%~20%
Baking classifications : lightly-baked
Charcoal heavily-baked Oolong
Fermentation degree: 15%~20%
Baking classifications : heavily-baked
Dong Ding Oolong
Fermentation degree: 15%~20%
Baking classifications : medium-baked (machine roasting)
Ti Kuan Yin
Fermentation degree: 30%~40%
Baking classifications : heavily-baked
Charcoal lightly-baked Oolong :
Fermentation degree: 15%~20%
Baking classifications : lightly-baked
Charcoal heavily-baked Oolong
Fermentation degree: 15%~20%
Baking classifications : heavily-baked
Dong Ding Oolong
Fermentation degree: 15%~20%
Baking classifications : medium-baked (machine roasting)
Ti Kuan Yin
Fermentation degree: 30%~40%
Baking classifications : heavily-baked