Oolong tea processing

Oolong tea processing involves several steps that balance oxidation and halt it at a desired level. Fresh tea leaves are first withered to reduce moisture, then shaken or tossed to bruise the leaves, encouraging oxidation. The leaves are then partially oxidized, with the process carefully monitored to develop flavor complexity. After reaching the preferred oxidation level, the tea is pan-fired or roasted to stop oxidation and dry the leaves. Finally, the leaves are rolled or twisted to shape them. This process results in a tea that combines both green and black tea characteristics, offering a nuanced, aromatic flavor profile.