Exploring the Art of Roast: A Journey Through Wuyi Oolong’s 3 Fire Levels
Why does Tieguanyin delight with its soaring orchid fragrance, while Da Hong Pao comforts with warm honey and mineral depth? The answer goes beyond tea varietals—it lies in the fire.
On June 7, 2025, tea lovers are invited to Siru·Plum Studio in North York for a unique and immersive Wuyi Oolong Tea Comparison Tasting, where we’ll explore how roasting transforms the same tea leaf into dramatically different experiences.
🌿 Same Tea, Different Fire
In this session, we’ll focus on Wuyi Rougui (Cinnamon)—a classic rock oolong—presented in three roast levels:
Light Roast (90–100°C): Floral, airy, and bright. Preserves the leaf’s original character and natural sweetness.
Medium Roast (105–115°C): Balanced with toasty body and fruity undertones. A harmony of fragrance and fire.
Heavy Roast (120–130°C): Deep, rich, and warming. Notes of caramel, charcoal, and roasted nuts linger long on the palate.
Each roast level is crafted through a process of controlled temperature and time, revealing how subtle changes in technique can yield profound differences in aroma, taste, and mouthfeel.
🍃 Beyond Rougui: A Broader Perspective
The tasting menu also includes:
Tieguanyin (Light Roast): Bright, floral, and elegant
Da Hong Pao (Triple Roast – Light Medium): Smooth, mellow, and honeyed
Together, these selections help illustrate how roast levels shape not only flavor but the very identity of a tea.
🫖 Event Details
Date: June 7, 2025
Time: 2:00 PM – 4:30 PM
Location: 3818 Victoria Park Ave, North York, ON
Fee: $35 (includes all tastings and guided session)
Whether you’re a seasoned tea drinker or just beginning your journey, this session offers a rare opportunity to taste side-by-side comparisons and deepen your appreciation for oolong craftsmanship.
🔥 Come discover how “the same tea under different fire” tells a different story in every cup.
