The tea baking was considered the highlight of our 2013 World Tea Expo. For this Amber Oolong cupping session, Master Huang prepared three samples of tea for us to cup. These 3 teas were actually all the same tea but processed with different baking methods; light fire baking, mid fire baking and high fire baking. Our tea friends were first to inspect the dry leaf of each sample, and tell the difference. They then would be asked to cup each sample to confirm whether their observations were correct.
Tea baking is such an important factor to certain teas, especially Oolong, because some teas require additional baking in order to stabilize their aroma and flavor, some teas from certain cultain cultivars will be improved dramatically with dimensional development in aroma and flavor if fired up properly. In Oolong tea manufacturing, baking is a very unique craftsmanship that takes years of experience to practice and and to master in. Learn Amber Oolong, must start from the basic of tea baking and gradually to know what and why you prefer one amber oolong over another.
This session informed us about how these three different firing methods of baking can change the same type of tea. However there are more than these 3 baking methods, and are actually plenty of ways to change same type of tea. That is why in the world of Amber Oolong - it opens up a good opportunity for our tea friends - you can learn tea baking and create your own Signature Baked Oolong with limited edition! How about that?
We are thinking to launch a Skill Building Workshop - to offer a hands on study on the basics of tea baking. Hopefully it will come in time for World Tea Expo 2014.
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