> I've thought of roasting tea at home, especially as I've got half a pound
of
> stale gunpowder green that wasn't very good in the first place. Anyone
other
> equipment/procedure recommendations? I was going to use either a
> toaster-oven or a heavy frying pan, as some use for home-roasting green
> coffee beans.

Inspired as usual by this group, I just cooked up an ounce or so of the
gunpowder, a disappointing tea from a fairly famous local vendor that has
been sitting around (airtight) for a year or so. I used a small
stainless-steel pan, preheated on an electric stove to burn off any
residues. Poured in the tea, stirred almost constantly to keep things even.
A white vapor was emitted continuously during the two minutes or so that I
cooked it; perhaps that was mostly caffeine. (I let a little condense on a
cold spoon and tasted it, but couldn't be sure.)

Smell was wonderful. The resulting leaf smelled a little smoky - nothing
like a Lapsang - and made a brownish brew. Much better than the original on
all four steeps: less astringent, and not much less green-tea flavor
(perhaps because there hadn't been much to start).

Now I'd like to try a highly fermented but low-roasted oolong. Might be a
good way to get a fresher tea experience at moderate cost. Any
recommendations?

-DM