What is roasted tea?

"Roasted tea" is a bit of a broad term and can refer to a few different things:

1. Tea that has been roasted during processing:

* Black tea: Black tea is the most common type of "roasted" tea. The tea leaves are fully oxidized, which involves withering, rolling, and then roasting. Roasting helps to develop the tea's flavor and aroma, giving it a distinctive malty, smoky, or even slightly bitter taste.

2. Tea that is roasted after processing, like a "coffee roast":

* Roasted green tea: This is a less common type of tea where green tea leaves are roasted after they have been processed. This gives the tea a more roasted flavor, reminiscent of coffee or nuts, without the bitterness associated with black tea.

3. Teas that are traditionally roasted in a specific way:

* Genmaicha: This Japanese tea blend combines green tea with brown rice, which is roasted and then mixed with the green tea. The roasted rice adds a nutty flavor to the tea.

* Roasted Pu-erh tea: This is a type of fermented tea from China that is often roasted to enhance its flavor and aroma. The roasting process can vary, but it typically involves heating the tea leaves in a pan or oven.

4. Misunderstood terminology:

* "Roasted" tea is sometimes used to describe a tea that has a smoky flavor. This smoky flavor can be achieved through various methods, including drying the tea leaves over a fire or using smoke-infused tea leaves.

In summary:

"Roasted tea" can refer to tea that has been roasted during processing, tea that has been roasted after processing, or tea that is traditionally roasted in a specific way. The specific meaning of "roasted tea" will depend on the context.