What is charcoal coffee and how is it roasted?

Charcoal coffee, as used for Wuyishan Tongmuguan old bush black tea, means tea roasted over a charcoal fire rather than hot air. The Shui Xian variety's broad, thick leaves ferment longer, and charcoal roasting adds a dried-fruit sweetness and a long, durable infusion. Roasting runs at low temperature for an extended time so the leaves mature fully.

The production sequence runs fresh leaves, withering, rolling, enzymatic oxidation, fixation, drying, then charcoal roasting. Temperature control is demanding: too high scorches the leaves, too low has almost no effect, so the fire must be watched and adjusted throughout. Charcoal flame heat penetrates deep into the leaf, unlike hot-air roasting, which only heats the surface.

Wuyishan Tongmu Pass produces an old bush black tea that, thanks to the natural advantage of the Shui Xian variety's broad, thick leaves and traditional charcoal roasting, presents a unique dried-fruit sweetness and a long-lasting, durable infusion. This article breaks down the production logic and tasting techniques of Tongmu Shui Xian black tea step by step, from oxidation and fermentation levels to the principles of charcoal roasting and specific brewing steps. It also explains the substantial impact of high-temperature penetration on the tea liquor's flavor, and includes Front Street brand recommendations for Lapsang Souchong loose-leaf tea selection and brewing parameters, helping coffee enthusiasts understand the commonalities in tea-making craft.

Relatively high fermentation and oxidation levels Compared with Lapsang Souchong from places like Qimen, the Shui Xian variety's leaves are larger and thicker in texture, so Shui Xian fresh leaves lose less water during withering than other teas, and the subsequent fermentation lasts correspondingly longer.

Charcoal roasting brings out a distinct fruity aroma Beyond the conventional black tea process, both Tongmu Shui Xian and Lapsang Souchong undergo a stage of charcoal roasting.

The production process of Tongmu Shui Xian black tea Fresh leaves→Withering→Rolling→Enzymatic oxidation→Fixation→Drying→Charcoal roasting

The core purpose of charcoal roasting is to enhance the tea liquor's flavor. In practice, to encourage the tea leaves to fully mature, roasting is carried out at a relatively low temperature for an extended period.

The roasting stage also gives the tea its fruity aroma. After charcoal roasting, the tea releases a sweet, rich scent reminiscent of dried fruit.

Charcoal roasting is extremely demanding work. Too high a temperature will scorch the tea leaves, while too low a temperature will have almost no effect. Therefore, one must watch over it throughout the entire process and constantly adjust the fire temperature.

Some tea merchants switch to hot-air roasters to process the tea. But as long as you compare them by tasting, you will find that charcoal-roasted tea is a completely different matter.

A charcoal flame has very strong heat penetration, and the heat can reach directly into the interior of the tea leaves; hot air, by contrast, has poor heat penetration and can only heat the surface of the tea leaves, with the interior barely receiving any heat.

Thanks to the charcoal roasting process, the tea liquor enters the mouth clean and clear, with a full-bodied flavor that lingers in the oral cavity, and it can be brewed repeatedly many times.

How to brew Lapsang Souchong black tea Step 1: Prepare the tea Start by selecting high-quality tea. Loose-leaf tea is ideal because it retains whole leaves and has higher health value. Tea bags mostly contain broken leaves, tea dust, and powder that affects the flavor. The Lapsang Souchong loose-leaf tea recommended by Front Street is composed entirely of high-quality leaves with earthy and smoky flavors. Use 5 grams of Lapsang Souchong tea leaves per 8 ounces of water. Step 2: Boil the water Lapsang Souchong is best brewed with boiling water. Be sure to use filtered water or spring water to obtain the best flavor. Do not use tap water or distilled water to brew tea, as such water will hinder the full release of aroma. Set the teapot temperature to 212 degrees Fahrenheit, or boil water on the stove using a saucepan or kettle. After the water boils, pour it into the cup. Lapsang Souchong black tea can be enjoyed from an ordinary teacup or a traditional gaiwan. Step 3: Steep the tea leaves It is recommended to steep the tea leaves for 1 to 5 minutes. After the first minute, taste once every 30 seconds until you find the flavor you are satisfied with. Usually the best time to pour off Lapsang Souchong is at 2.5 minutes. Steeping too long will bring out more bitterness and a stronger taste. If the steeping time is too short, the flavor will be insufficient, and the balance between the earthy aroma and the smoky essence will also be lacking.

The above content is compiled by CoffeeHunters, a coffee news website.