In Wuyi rock tea production, roasting is known as the "second life of tea." A great rock tea is thirty percent made in oxidation, seventy percent in roasting. Charcoal firing represents the essence of this traditional craft.
In Fupin Tea's roasting room, traditional charcoal roasting baskets are neatly arranged. The tea master must precisely control the temperature and duration based on the tea variety, garden origin, and oxidation level. Too hot, and the tea scorches; too cool, and the fragrance cannot be unlocked.
"Roasting tea is like living life — it cannot be rushed." says Master Axin, turning the leaves in the basket. A single batch often requires dozens of hours of gentle firing, during which the master must constantly check the fire and turn the leaves to ensure even heating.
Charcoal-roasted rock tea carries a deep, reserved aroma, with bright orange-yellow liquor and a mellow, smooth taste. Compared to electric roasting, charcoal-fired tea offers greater depth and longer-lasting sweetness. This is why Fupin Tea insists on traditional charcoal roasting — to preserve the authentic essence of rock tea.
The 2024 autumn harvest has completed initial roasting and is now undergoing a second, refined firing. Once finished, the tea's rock rhyme and floral fragrance will reach their peak.