A quick overview in the production proces of Oolong tea

Because its unique production process, when brewed, oolong tea can yield a wide range of flavours, from floral and fruity to deeper, more robust notes, depending on the oxidation level and processing methods used. Here is the production process of Oolong tea unwinded. As big Oolong lovers we wanted to give you a simple breakdown of what actually happens in this proces.

Oolong tea is a tea that falls between green tea and black tea in terms of oxidation levels. The process of making oolong tea involves several steps, which contribute to its unique flavour and aroma. Here’s an overview of how oolong tea is made:

1. Choosing the Leaves: High-quality oolong tea begins with selecting the right leaves. The tea is typically made from the Camellia sinensis plant’s leaves, and the specific variety can influence the flavor profile.
2. Withering: Freshly picked tea leaves are spread out to wilt for a few hours. This process reduces moisture content and allows the leaves to become more pliable, preparing them for the next steps.
3. Bruising: After withering, the leaves are gently tossed or shaken to bruise the edges. This bruising initiates the oxidation process, leading to the development of flavor compounds. The degree of bruising can influence the tea’s character.
4. Oxidation: The bruised leaves are left to oxidize for a period (usually a few hours). The oxidation level can vary significantly, resulting in different styles of oolong tea. Some oolongs are lightly oxidized (10-30%), while others may be more heavily oxidized (30-70%).
5. Fixing: Once the desired oxidation level is reached, the leaves are heated to halt the oxidation process. This can be done through pan-firing or steaming, effectively “fixing” the flavor and preventing further oxidation.
6. Rolling: After fixing, the leaves are rolled into various shapes, such as twisted or ball-shaped, enhancing their appearance and facilitating the release of essential oils when steeped.
7. Drying: The rolled leaves are then dried to reduce moisture further, enhancing their shelf life and concentrating flavors. This can be done using hot air or by pan-firing.
8. Sorting and Grading: Finally, the dried leaves are sorted based on their size, appearance, and quality. They may be graded to identify different quality levels for marketing.

After these steps, oolong tea is packaged and is ready for distribution.