tag:blogger.com,1999:blog-4967775190974226615.post5072466664012799711..comments2019-10-11T11:18:59.855-07:00Comments on Cup Of: Stale Teas – Baked, not RoastedRichhttp://www.blogger.com/profile/12758040731026166149noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4967775190974226615.post-39370571785291483132010-03-10T13:30:46.727-08:002010-03-10T13:30:46.727-08:00Over a year ago, Will started a tea forum for tea ...Over a year ago, Will started a tea forum for tea lovers that has been successful at staving off the inane drivel found on many other forums. www.teadrunk.org. Good place to inquire about/build/collaborate on tea-related projects.<br /><br />I really should read more Chinese blogs and books. My interest is narrow-focused on two particular types of oolongs. Unsurprisingly, my Chinese tea books areRichhttps://www.blogger.com/profile/12758040731026166149noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-18490921244412768232010-03-10T07:00:05.389-08:002010-03-10T07:00:05.389-08:00Ok, I see. It's just too hard to decide which ...Ok, I see. It's just too hard to decide which word to use :D<br /><br />When thinking more of it, I feel bake doesn't sound perfect either. Any food stuff baked, seem to always have moist in it, not as dry and crisp as tea leaves.<br /><br />If it's small amount of tea heat dried just before drinking, like what people did in ancient time, then it's different from processing largeGingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-31743942347918034222010-03-07T08:17:45.961-08:002010-03-07T08:17:45.961-08:00hi,
maybe we should not start with the cultural-f...hi,<br /><br />maybe we should not start with the cultural-fetched translations (baked/roasted refer to things taht make sense in our culinary references), but with the chinese terms corresponding to processes applied.<br /><br />of course, baked/roasted can only work as metaphors here, because... we are on a different universe and references have shifted.<br /><br />So, if I may ask, as you Willflohttps://www.blogger.com/profile/01316268745250100800noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-61581344058386748042010-03-05T22:48:52.904-08:002010-03-05T22:48:52.904-08:00Hey Maitre Tea, sorry, haven't seen an earlier...Hey Maitre Tea, sorry, haven't seen an earlier post from you. <br /><br />Interesting stories about pu'er that I've been reading about. I saw on one of the blogs that I follow that leaving musty pu'er out in the open to air helps a lot. So much to learn about pu'er, it's definitely quite an interesting tea. Just such a shame that the really old, good stuff is so Richhttps://www.blogger.com/profile/12758040731026166149noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-1567892096657399152010-03-05T21:27:22.338-08:002010-03-05T21:27:22.338-08:00I could have sworn I left a post earlier this morn...I could have sworn I left a post earlier this morning...but for some reason it's not there:<br /><br />anyway, I recall reading on the puerh LJ about somebody roasting puerh with some success, though I don't know if the experiment involved wet stored stuff.Maitre_Teahttps://www.blogger.com/profile/09949659223396025930noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-20901852078946991482010-03-05T16:51:39.785-08:002010-03-05T16:51:39.785-08:00There is definitely a lot of room for inaccuracy w...There is definitely a lot of room for inaccuracy when translating between english and chinese and vice versa. To this day, I still see people argue over whether Shui Xian is Water Sprite, Narcissus, both or neither. Ha.<br /><br />There is a cantonese word using 局 as the base but (I believe) with the radical for fire added that is a more accurate word for baking. Like you mentioned, "hongRichhttps://www.blogger.com/profile/12758040731026166149noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-91361560559937970662010-03-05T16:20:24.935-08:002010-03-05T16:20:24.935-08:00Isn't a small amount of oil often used, for gr...Isn't a small amount of oil often used, for green tea, at least?Willhttps://www.blogger.com/profile/07246418566389009505noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-57027580648320229032010-03-05T16:19:22.096-08:002010-03-05T16:19:22.096-08:00Not much! I'll send you an email offline prett...Not much! I'll send you an email offline pretty soon.<br /><br />Baking just doesn't sound right to me, maybe because these days it's usually associated with specific types of cooking. But all of these things are really hard to describe - it's more of an "I know it when I see it" kind of thing. I think there was a better description of the difference between baking or Willhttps://www.blogger.com/profile/07246418566389009505noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-82424662887872650292010-03-05T15:46:41.961-08:002010-03-05T15:46:41.961-08:00Gingko, yup, I think the processing for green tea ...Gingko, yup, I think the processing for green tea is more akin to the type of dry-roasting that the wiki talks about, although "chao" is more accurately described by pan-fried. If you've watched teamakers work on longjing before, they used their hands (gloved, cloth-covered, or bare) to heat the leaves upon the heated wok. Pan-fried or even dry-roasted, but probably not baked (Richhttps://www.blogger.com/profile/12758040731026166149noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-75676572145929004542010-03-05T15:27:24.944-08:002010-03-05T15:27:24.944-08:00Now you said it, I wonder why it was called roast ...Now you said it, I wonder why it was called roast from the beginning. And after seeing Will's comment, I feel the stir-fry method (chao qing) for green tea (such as long jing) is more like roasting coffee or seeds, while the method to make hong qing green tea (like huang shan mao feng) is more like baking. I have been calling hong qing "roast", and now wonder if I should change it Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-37803988434688322292010-03-05T11:13:12.156-08:002010-03-05T11:13:12.156-08:00Yo Will, what's new?
Point taken: I can agree...Yo Will, what's new?<br /><br />Point taken: I can agree that whether or not a flame touches the leaves isn't relevant to the term. I am more apt to say that dry roasting, as I understand the definition that is given in wiki, isn't quite accurate, either. With regards to oolongs, and specifically to Muzha Tieguanyin, charcoal roasted Taiwan oolongs and Dong Ding, the tea leaves do Richhttps://www.blogger.com/profile/12758040731026166149noreply@blogger.comtag:blogger.com,1999:blog-4967775190974226615.post-696169196874202362010-03-05T10:34:45.218-08:002010-03-05T10:34:45.218-08:00Roasting has nothing to do with whether direct fla...Roasting has nothing to do with whether direct flame is used, and in fact, in most cases, it's not. Coming up with a definition for roasting vs. baking is harder than you'd think (see Chowhound thread below).<br /><br />Given that roasting is the term typically used in English for applying dry heat to coffee or seeds, I think roasting (or dry-roasting) is roughly the appropriate term to Willhttps://www.blogger.com/profile/07246418566389009505noreply@blogger.com