Firing (Roasting)

焙火/烘焙

Post-production heat treatment to remove grassy notes, develop toasty/caramel flavors, and reduce moisture further. Distinguished from fixation by occurring after the primary processing is complete. Roasting levels range from light (preserving floral character) to heavy (creating deep caramel and chocolate notes). Traditional charcoal roasting over longan wood creates the signature flavor of Wuyi Rock (yancha) oolongs. Modern electric roasting offers precise control but lacks the smoky complexity of charcoal. Some teas are re-roasted annually.