The influence of tea roasting degree on tea taste is discussed here through a vertical comparison of a single tea varietal. It compares one type of tea under light, medium, and full roasting.

The specific effects of the roasting degree (high or low) in Wuyi Rock Tea on tea aroma, liquor mellowness, and the expression of 'rock rhythm' (Yan Yun) are as follows:

Light Roast Rock Tea: High aroma, with floral scents being superior. The liquor should carry the lid aroma. The expression of rock rhythm is relatively weak. Suitable for those new to Rock Tea.

Medium Roast Rock Tea: The aroma is subtle, with floral notes being prominent. The liquor is relatively mellow, thick, and lasting. The expression of rock rhythm is moderate. Preferred by beginners and regular tea drinkers.

High Roast (Full Roast) Rock Tea: Upon brewing, the roasted aroma is bold and striking. The tea's inherent aroma is subtle, with fruity notes being superior. The liquor is mellow and thick. The expression of rock rhythm is strong. Most loved by those with a certain fondness for Rock Tea.