Four Seasons Oolong, Roasted (from Taiwan)

In this Taiwanese oolong there are three rounds of drying after the leaves are rolled, which take about three hours. This step is then followed by baking.  Four Seasons Oolong is an example of a lighter touch in the baking (light fire), smooth and sweet with a complex flavor that lingers and invites repeated tasting.  The second and third infusions are usually considered to be the optimum cups of baked Oolongs, when the fragrance and flavor reach their peak. Use 1 teaspoon (3g) dry leaves for every 6 ounces of spring water heated to 170-185°F, infusing for 4 minutes.