Roasted oolong shares similarities with green oolong in terms of processing, but the key difference lies in the degree of roast. Roasted oolongs are exposed to heat for a longer time, resulting in a tea with a richer, fuller body and flavors that often feature nutty and citrus notes. These teas are perfect for cold winter days, as they not only warm the body but also uplift the mind.

As with green oolong, the elevation where the tea is grown plays a crucial role in shaping the tea’s flavor. Other important factors include the season of harvest, processing method, and the degree of roast. Heavier roasted teas typically produce darker, more robust flavors, but not all oolongs benefit from a heavy roast. The roast level must complement the tea’s level of oxidation to create the best flavor profile.