After hours of roasting the leaves didn't look too different, so I assumed they wouldn't taste too different either. I was wrong. The Bi Lo Chun has taken on an entirely new character. Surprisingly, there is almost no roasted taste at all. Instead, there is quite a bit of seaweed-ish richness that actually reminds me of a sencha. This starts to wane after the first infusion and it is replaced with a nuttiness that is characteristic of Bi Lo Chun, but was missing in this tea pre-roasting. Imen says that the tea will continue to change for a week or so, so I'll check back soon. I have the faint feeling that I've violated some taboo by roasting Bi Lo Chun, but I enjoy the post-roasted version much more than its pre-roasted counterpart.
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3 comments:
Roasting tea in a crockpot truly is the intersection of my dearest interests. Also, I'd just like to say how nice it is to see everyone posting so much lately - especially the ladies of T&F! Say, that sounds like a good calendar.
I'm off to CA tomorrow and will be documenting things I eat vigorously, but probably not posting about them until next week. Blog you then!
You need to store the tea in sealed metal container for it to evolve in the next few weeks and months. Just a little reminder. :)
Already done!
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