I shared a list of teas that have floral flavors last week. This week, the focus is on those with roasted flavors. If you enjoy coffee, toast, and nuts, then these suggestions are for you! Roasting is a processing step where Maillard browning creates new flavors and aromas in addition to changing the color of the leaves. That can be done with a pan, convection oven, or charcoal roasting. Here are 5 teas that all naturally have roasted flavors.
Dragonwell
Dragonwell is a Chinese green tea known for having a deep nuttiness that is often described as a chestnut aroma. You’ll also find notes of orchids and fresh green vegetables. During processing, the leaves are pan-roasted to stop oxidation. During this step, the leaves are pressed against the sides of the pan to shape them into their distinctive flat blade-like silhouette. This is the green tea for people who don’t enjoy grassy flavors. It’s also very forgiving. Grandpa style is one of my favorite ways to enjoy this tea.
Hojicha
Hojicha is a Japanese green tea that is very deeply roasted. It can be made with gyokuro, sencha, or bancha material and includes a larger number of stems and twigs. The taste is sweet and nutty with hints of smokiness. Darker roast versions will be more earthy with notes of coffee. The popularity of matcha has given rise to powdered hojicha that can be used to make lattes. This tea is a great choice for enjoying later in the day because it is typically low in caffeine.
Da Hong Pao
Da Hong Pao was the first thing that came to mind when I was coming up with a list of teas with roasted flavors for this post. It is an oolong from the Wuyi Mountains of China. This tea is typically made with higher oxidation levels and extensive charcoal roasting. The taste is roasted and earthy with notes of tobacco and a distinctive minerality. Freshly roasted teas can be quite smoky, so they are usually rested for about 6 months to allow that aspect to dissipate.
Dong Ding
Dong Ding is a type of oolong from Lugu in Taiwan’s Nantou County that is traditionally charcoal roasted. The name is translated as ‘frozen summit’ and it is an homage to the mountain where it is grown. It has a complex taste with notes of roasted nuts, caramel, fruits, and florals. The roast level can range quite a bit, depending on the maker, so you may want to try a few different versions to see what you enjoy. Dong Ding is one of my comfort teas for the cold weather months.
Tie Guan Yin
Another tea with lovely roasted flavors is an oolong called Tie Guan Yin, aka Iron Goddess of Mercy. The name refers to both the cultivar it is made with and the style of tea making. It originates from Anxi County in Fujian, but is also made in Taiwan. Lighter roast styles have become more popular in recent years, but it is traditionally a heavily roasted tea. The taste is buttery and floral with notes of dark stone fruit and caramel.
What is your favorite tea with roasted flavors? Are there any that I should add to this list? Let me know in the comments below!
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Da Hong Pao and Dong Ding are my favorite teas to drink on rainy days! Hojicha is one of my favorite fall teas, but I also love it cold brewed in the summer.
Cold brewed Hojicha is so good!
Hey Nicole, loved this post! Roasted teas don’t get nearly enough attention, and this list really captures how diverse they can be. I totally agree about Hojicha — that nutty sweetness is unbeatable after dinner. And Dong Ding is such a cozy pick; I always get caramel and baked fruit vibes from it too.
I’m curious though — have you tried Shan Lin Xi with a medium roast? It kind of bridges the floral and roasted worlds in such an interesting way. Would love to see it on a future list!