Part 4: 🍃 Heat – When fire awakens the soul of tea leaves
▫️The aroma does not always come from flowers and leaves – there are layers of aroma that are born from… fire.
When tea is exposed to high temperatures, each aromatic molecule begins to “cook” – creating smoky, roasted aromas, sometimes a light nutty aroma, or the rich aroma of well-roasted herbs.
▫️ Temperature – The guide to creating maximum transformation
During the drying and roasting stage, tea undergoes a powerful “test”:
High heat helps water and moisture escape quickly, retaining a deep sweet aftertaste.
Maillard reactions occur, forming complex layers of aroma: from roasted beans, herbs, to light smoke.
There is a type of tea that turns dark brown after roasting – not only for drinking, but also to become a highlight in brewing, with a thick, strong and sharp taste.
▫️ Dong Dinh Oolong – A specialty with a unique fiery flavor
Dong Dinh tea is refined by Tri Viet with a high and stable temperature, creating a sharp, passionate but not harsh tea aroma. This tea can surprise you after just one sip – because of the way it “sinks” into the palate and then flares up like a spark.
▫️ Roasted Oolong – An ideal suggestion for grilled milk tea dishes
If you need a tea with a strong aroma, deep color, and a lingering taste, roasted Oolong is a worthy choice.
Tri Viet has developed this line specifically to serve the needs of mixing – especially suitable for grilled milk tea dishes, cheese cream tea, or cold brew dishes that require a strong base flavor.
▫️ With Tri Viet, each note is a layer of memory, and “heat” is where the most interesting transformations are kept.
If you ever loved the smell of roasted beans, the light smoke or the sweet burnt taste at the back of your tongue – perhaps the “heat” note is what you are looking for in a cup of tea.
Do you like tea with a light scent, or a deep, fiery scent?
Leave a comment so that Tra Tri Viet can send you some suitable tea samples, who knows, you might find your own “favorite scent”.
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