A Second Re-Roasting, A Special Tea: Reviving My 2014 Aged Xia Xing Chun

Hello fellow tea enthusiasts! My re-roasting journey continues, and this time, it's a particularly special one. I'm sharing my experience re-roasting a 2014 Aged Xia Xing Chun Oolong, a tea that holds a unique place in my heart and represents a fascinating intersection of Taiwanese tea heritage and Anhui's distinct tea cultivation practices.

A Tea with a Story: My 2014 Xia Xing Chun

This Xia Xing Chun isn't just any tea. It carries a personal story, a memory of my second trip to China, where I ventured directly to a farmer to source this exceptional oolong. What made it even more special was its Ceres certification (organic cert.), overseen by a Taiwanese owner who brought a unique approach to tea farming in Anhui. Sadly, I lost contact with the owner after they moved back to Taiwan, and the fate of the farm and its owner remains a mystery. This adds a poignant layer to the tea, making each sip a reflection on the ephemeral nature of time and connections.

This particular Xia Xing Chun, though grown and processed in the style of Dong Fang Mei Ren in mainland China, possesses a distinct flavor profile. It's a testament to the unique terroir of Anhui and the meticulous craftsmanship of its maker.

The Tea's Before State: Fragrant, yet Fading

Before re-roasting, the tea boasted a deep, fermented fruity aroma – absolutely nothing wrong with its fragrance! However, the brewed liquor was a bit weak, lacking the crispness and vibrancy of a newer tea. The goal of this re-roasting was to revitalize the tea's character, boosting its strength and adding a touch of roasted complexity while preserving its captivating aroma.

The Re-Roasting Plan: Gentle Enhancement

For this re-roasting, I aimed for a light roast that would enhance the tea's existing qualities without overpowering its delicate nature. As always, I used my trusty home oven, spreading approximately 500 grams of tea leaves 2-3 cm thick on a baking sheet. Here's the temperature schedule:

• 80°C for 30 min: Gently awakened the leaves and began to evaporate any residual moisture.
• 100°C for 30 min: Further reduced moisture and started to build vibrancy in the leaves.
• 110°C for 30 min: Continued to deepen the tea's character and enhance its texture.
• 120°C for 30 min: The final touch, adding a subtle layer of roasted complexity without overpowering the tea's inherent flavors.

Post-Roast Impressions: A Successful Revival

The re-roasting was a success! The Xia Xing Chun has been revitalized, its liquor now possessing a renewed strength and crispness. The light roast has added a delicate layer of complexity, complementing the existing deep, fruity lychee aroma. The tea now offers a more balanced and satisfying experience, with a lingering sweetness that speaks to its quality and age.

Try It and Share the Story

This re-roasted 2014 Xia Xing Chun is a truly special tea, and I'm excited to offer it soon. I encourage you to try a small sample and experience its unique story and revitalized character. I believe tea is best enjoyed when shared, so please let me know your thoughts and impressions – I'd love to hear about your experience with this exceptional oolong. https://teacanvas.com/2014-aged-xia-xing-chun-oolong-tea/