TeaForum.org

In this month's "Opinion" I look at the history of "ball rolling" oolong tea. You can read the article here: https://tillermantea.net/2018/02/ball/

Interesting post! Thank you for doing the research and for sharing!

Yes very interesting article, and thank you for references, that’s very good to see. What you write makes a lot of sense regarding Japanese occupation, evolution of TRES, and later efficient exportation of rolled oolong.

I keep wondering with same leaf, same oxidation, same firing; rolled in a ball vs twisted long shape, how will flavors and steeping be affected... It would depend on the skill of the roaster, and I hypothesize rolled opening more slowly, over many steeps, will maintain more nuanced flavor spectrum over time.

Informative as always, keep em coming!

Nice post. I really enjoy reading posts like this, where there is proper research taking place.