Core Tea Processing Steps

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1. Plucking
   Tea leaves are carefully hand- or machine-plucked, typically selecting just the top two leaves and a bud for the highest quality.

2. Withering
   Leaves are spread out to wilt and lose moisture, making them more pliable and preparing them for further processing. This can last several hours depending on climate and desired outcome.

3. Rolling / Bruising
   Leaves are rolled or gently bruised to break the cell walls, release essential oils, and initiate oxidation (for teas like black and oolong). This step shapes the leaves and influences aroma and flavor.

4. Oxidation 
   This is the critical step that defines the tea type:

   • Green tea: Minimal or no oxidation (halted quickly).

   • White tea: Light natural oxidation.

   • Oolong tea: Partial oxidation.

   • Black tea: Full oxidation (leaves turn dark brown/black).

   • Pu-erh: Undergoes microbial fermentation and aging.

5. Fixation (For Green Tea)
   For green teas, oxidation is halted by heating—either through steaming (Japanese style) or pan-firing (Chinese style). This preserves the green color and grassy, vegetal notes.

6. Drying
   Leaves are dried to lock in flavor, reduce moisture content, and ensure shelf stability. Methods include sun-drying, baking, or using hot air dryers.

7. Sorting & Grading
   Final teas are sorted by leaf size and shape, and graded accordingly (e.g., whole leaf, broken leaf, fannings, dust).

 

 Summary by Tea Type

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White: Plucked → Withered → Dried

Purple: Plucked → Withered → Steamed or Pan-Fired → Rolled → Dried

Green: Plucked → Withered → Steamed/Pan-Fired → Dried

Oolong: Plucked → Withered → Bruised → Partially Oxidized → Dried

Black: Plucked → Withered → Rolled → Fully Oxidized → Dried

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