Roasted, malty and chocolaty aromas – warm, deep and wonderful for winding down. Mehr erfahren
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Roasted, malty and chocolaty aromas – warm, deep and wonderful for winding down.
Warm aromas through roasting and oxidation
Roasting gives tea nutty, smooth notes. Examples include the Japanese Hojicha, reminiscent of walnut and cocoa, the Genmaicha with roasted rice, the lightly roasted Asamushi Premium Sencha and the oolongs Dong Ding and Harendong Medium.
More strongly oxidized teas turn malty and chocolaty: the Himalayan Imperial Black, the Glenburn Assam Golden Tips, the Taiwan Assamica #8 and the Taiwan Red Oolong.
Frequently asked questions
Why is tea roasted?
Roasting makes the aroma rounder and smoother and brings out nutty, caramelly notes. Read more in Roasting tea – what makes roasted tea so special? (in German)
Does roasted tea have less caffeine?
In the case of hojicha, yes – roasting makes it lose a large part of its caffeine. You'll find the classification for each tea on the product page.