tag:blogger.com,1999:blog-7326672.post4782984533392107131..comments2024-03-16T17:58:04.652+08:00Comments on Tea Masters: Hung Shui Oolong de Yong Lung, printemps 2014TeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7326672.post-48614999953716818082014-07-19T22:35:43.432+08:002014-07-19T22:35:43.432+08:00Terry,
Actually, the roasting isn't that high....Terry,<br />Actually, the roasting isn't that high. It's higher than a regular high mountain Oolong, but not more than 25%. As for the roasting, it's roasted at a low temperature, but several times. In total, this amounts to a pretty strong roast, but one that wouldn't damage the leaves and take away their core freshness.TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-34354697280041882014-07-19T01:43:38.746+08:002014-07-19T01:43:38.746+08:00Thank you for the review. I was wondering about ca...Thank you for the review. I was wondering about calling it a hong shui, as I understand that is a highly oxidized (around 60%)low roasted oolongAnonymoushttps://www.blogger.com/profile/02618481318986198331noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-16064242067444603442014-07-18T02:29:33.201+08:002014-07-18T02:29:33.201+08:00So interesting, merci!So interesting, merci!EGhttps://www.blogger.com/profile/18421481012587626491noreply@blogger.com