Taiwanese Oolongs, Oxidation and Roasting Chart
Posted by Phillip Sauerbeck
While I was traveling in Taiwan last year I came across an interesting chart via Wang's Tea in Taipei that illustrated the relationship between Oxidation and Roasting, which can sometimes be confusing to those new to the tea world. I decided to create my own rendition.
Of course there are many other factors that can contribute to the unique flavors present in Taiwanese oolongs that are not included in this chart such as bruising, aging, rolling, twisting, cicadas, etc...