DogMa > writes:

> Long post - if you respond please trim most of it.
>
> [...lots of interesting science...]
>
> Slow-roast is easy. Faster methods, like wok-frying, are in common
> use in the tea industry and reputed to be done by seasoned experts. I'm
> wondering how far the fast-heat approach has been pushed, and what
> beneficial results might be found. I plan to test a few more variables,
> though perhaps not until autumn. Anyone else care to report experience
> in this area?

I don't have a lot to report, but I do have something. When an oolong
or a red tea seems stale or flat, I roast it in a toaster oven at
around 250F until that nice fragrance starts to rise, then turn off
the heat, then wait for it to cool down before opening the oven. It
always seems to improve the tea.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html