Medium roasting imparts a rich and robust taste and aroma to the tea leaves.
During the medium roasting process, tea leaves undergo moderate heating, and enzymatic activity within the tea leaves is partially inhibited. The decrease in enzymatic activity affects the transformation of chemical components within the tea leaves, resulting in tea liquor with bright yellow and light brown colours.
In the process, a significant amount of moisture within the tea leaves evaporates, making the leaves drier. Additionally, some volatile components within the tea are released, creating a rich aroma that gives the tea leaves an intense flavour. The aroma is reminiscent of toasted bread or roasted chestnuts, with nutty and sugary notes.
Compared to light and heavy roasting, the difference in medium roasting lies mainly in the temperature and time of roasting. The temperature and time of medium roasting fall between those of light and heavy roasting, allowing for a balanced transformation of chemical components within the tea leaves. While the aroma of medium-roasted tea may have hints of roasting, the tea liquor still offers a crisp tea flavour and a smooth sensation upon swallowing. Examples include Tieguanyin tea from northern Taiwan and Songboling oolong tea.
