To facilitate preservation and increase teas flavors, tea leaves will be roasted with temperatures used to change the properties of tea leaves and reduce moisture and grassy taste.
Based on roasting time and extent, this method can be divided into light roast tea (unfermented tea), medium roast tea (Semi -fermented tea) and heavy roast tea (fermented tea). Raw tea emphasizes the enjoyment of "tea fragrance". Fermented tea emphasizes the enjoyment of "tea flavors". Tea leaves closer to raw tea show their fresh fragrance much more with more original taste released. On the contrary, fermented tea is more mellow and foam-resistant.



Roasting extents affect the internal quality of tea leaves. Heavier roast makes caffeine and tea tannin polyphenols more volatile with less irritating effect resultantly. For those people who can't sleep after drinking tea, they need to drink more fermented tea with stronger roasting degree. If required for refreshing tea which contains more caffeine, drinkers can intake unfermented tea with lighter roasting degree.