Traditional Chinese tea processing

Traditional Chinese tea processing involves several key steps that transform freshly picked tea leaves into the final product. After harvesting, leaves are withered to reduce moisture, then carefully pan-fired or steamed to stop oxidation. For green tea, leaves are minimally processed to preserve their natural flavor. Oolong and black teas undergo controlled oxidation, where leaves are allowed to partially or fully ferment, developing complex aromas. Finally, teas are shaped through rolling or shaping to enhance flavor infusion and then dried thoroughly. These processes highlight the tea's unique character, health benefits, and aroma, reflecting centuries-old craftsmanship.