Tea processing methods

Tea processing transforms freshly plucked leaves into the final tea product through several steps. First, leaves are withered to reduce moisture, making them pliable. Then, they are rolled to rupture cell walls, releasing enzymes. For black tea, leaves are fully oxidized, deepening flavor and color, then pan-fired or baked to halt oxidation. Green tea skips oxidation, instead steaming or pan-firing to preserve freshness. Oolong tea undergoes partial oxidation, balancing green and black qualities. Finally, teas are dried or fired to lock in flavors. These methods influence taste, aroma, and appearance, creating a variety of tea types from similar leaves.