Processing oolong tea - once a closely guarded secret

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Some say oolong tea is the king of all teas because it is produced by the most complicated processes in the world. For hundreds of years, this process was kept secret by tea makers in China, and even getting a glimpse into the intricate inner workings was virtually impossible for outsiders.

Nowadays, even though most of the steps are public knowledge, aspiring imitators still find it hard to master the all of the skills needed to make truly great oolong tea.

Generally speaking, there are 7 major steps in processing Wu Yi oolong tea.

1. Picking: Fresh oolong tea leaves are picked 3 – 4 times a year, depending on the local climate conditions. Leaves picked during early spring are generally considered to have the highest quality. Only a properly trained tea picker knows how to gather the leaves in a way that maximizes their potential.
2. Drying: After picked, oolong tea leaves are immediately transferred onto large wooden plates to be dried. Most leaves are dried both indoors and outdoors to balance the effects of heating and cooling.
3. Bruising: This is the most important step of the process. Bruising determines, to a very large extent, the quality and taste of your oolong tea. A variety of techniques are used to bruise the leaves, including shaking and tumbling. Bruising is usually repeated many times to achieve an ideal level of oxidation.
4. Kill-Green: Kill-green is a literal translation of the Chinese phrase for “stopping the oxidation.” Oxidation started by bruising the tea leaves is stopped once they start to take on a red color, while the middle part is still green. This step is usually done by frying the leaves in a pan for a very short time.
5. Shaping: During this step, oolong tea leaves are rolled and rubbed into the right shape. Oolong tea produced in Fujian province often comes out long and curly.
6. Drying: If bruising “releases” the taste of oolong tea leaves, the second round of drying strengthens what has been released. Both high and low heat are used to completely remove moisture from the leaves and finalize their chemical profiles. For some types of aged oolong tea, this step will be repeated on a yearly basis.
7. Sorting: Tea leaves are sorted before they are transferred for packaging. This step is almost always done by hand, and skilled inspectors pick out inferior leaves.

Slow down the fast pace of life and enjoy a moment of peace by drinking amazing oolong tea from Wu Yi mountain. Let this tribute tea for Chinese emperors bring wonder to your world.