Saying “I like light roast” does not mean a tea with the same label from another shop will taste the same. Light and deep can also be words a shop uses to distinguish products within its own range.
Start by comparing two teas from the same maker, then look at another shop. That order changes what you can learn from the descriptions.
Start with one shop’s light and deep roasts
Marukyu Koyamaen gives Gosho Kaori as an example of a lighter finish and Ogura Kaori as an example of a deeper finish. With these two, the words at least belong to the same maker’s account of its different products.
The company describes its lighter-roasted products in terms of the tea’s own clean character, and its more deeply roasted products in terms of a rich toasted aroma and a forceful roast character. Alongside words of degree such as light and deep are words about flavours retained and aromas developed. Reading those specific descriptions makes it easier to imagine which tea you would like to try.
The same word does not ensure the same standard across shops
Maruhachi Seichajo presents Kenjō Kaga Bōcha as lightly roasted, while Ippodo Tea describes its Kuki Hojicha as deeply roasted. Both explain a finished product, but they are not labels based on one shared chart of temperatures or times.
Taking “light roast” on its own therefore does not establish that a tea was made under the same conditions as another company’s light roast. Reading the product name, starting material and flavour description together is more useful when choosing.
Roasting does not increase every aroma component
Research on roasted tea by the National Agriculture and Food Research Organization (NARO) identifies compounds whose contribution to aroma increases during roasting, as well as others whose contribution decreases. The research concerns particular materials and conditions, but it shows why “the aroma gets stronger” is not the whole change.
If descriptions of lighter and deeper roasts use different aroma words, they may be conveying aromas retained or changed, not simply strength. Notice which words appear and which are no longer used, and the descriptions become more informative.
Take away three details, rather than one word
For a product that interests you, note its roast description, its ingredients and the maker’s flavour description. After drinking it, keep the words copied from the product description separate from the words for what you noticed yourself.