The Tea Detective
Uncovering and Exploring the Facts About Tea
Oolong Tea-Taking the Middle Ground
Where green tea receives just a slight amount of oxidation, and black tea is at the other end of    
the spectrum being fully oxidized, oolong tea falls between the two and is semi-oxidized.
Oolong teas are time consuming and complicated to
manufacture, with a greater number of steps
involved in the processing.

There are two classic types of manufacture for
oolong teas:  Min Nan or "balled oolong," requiring
ten steps, and Min Bei or "tieguanyin" which requires
a full 18 step process.

We're going to look at Min Nan or "balled oolong,"
and the ten processing steps it takes to make a
finished tea.  

Oolong is produced after the spring green tea
season has finished, and unlike green tea leaf which
is picked in the early morning and rushed to the
factory, the leaves used to make oolong tea are picked mid-day.  Once the leaf for oolong tea    
has been plucked, the process must continue around the clock with no breaks, until the entire      
batch of tea is completely finished.
The 10 Step Process for Min Nan Oolong
The first step in processing Min Nan or "balled oolong," starts after the pluck, as the leaf is          
spread out and withered in the sun or on ventilating screens for several hours.

Withering generates internal heat within the leaves and is the beginning
of the oxidation process.  When the leaf has done its work and wilted
the desired amount, it is brought inside the tea factory and allowed
to cool down.

The leaf must now be manipulated and rolled for the next seven to nine
hours.  The manipulation and rolling is not continuous, but rather only a
few minutes once every two hours.   Called shajing, meaning "to kill the
flowering" which is literally what it does, this rolling action is the most
critical in the long process.

Shajing gently ruptures the cell walls, triggering the chemical substances in the leaves
(chlorophyll, polyphenols, carbohydrates, and enzymes) to disperse - an important step in the      
final development of the finished tea leaf.

Because so much of the flavor and character of oolong tea is determined during this rolling         
step, it's critical that the tea masters continually evaluate their work during this long partial-
oxidation process.

If the overnight work looks good and has gone well, near daybreak, heat is applied to the            
oolong leaf to stop any further oxidation.  This step is labor intense, with the leaf placed by          
hand in tea-firing woks, about two pounds at a time.

Shaping the leaves is done either by hand or machine by gently twisting and squeezing the  
leaves, drawing the juices and oils to the surface.  The leaf is then ready to be re-dried or          
baked in bamboo baskets over coal fires.

And, finally the last step is baking.  Over the next eight hours the leaf is baked four separate        
times, for five to ten minutes each, over decreasingly hot charcoal embers, to achieve a               
medium firing.  After baking, the leaf is allowed to cool.

Even though
oolong teas are more labor intense and complicated to produce, they also allow a    
wider range of opportunity for interpretation by tea makers-that's why oolong tea comes in so     
many different styles, shapes, and colors.  
Enjoy.      



For more information or to learn more about tea, visit our other pages:

What are the main types of tea?
Learn about the six main types of tea, how they are produced, and the different
processing methods that distinguish them from one another.

How is white tea made?
White tea receives the least amount of processing, leaving it in its near natural state.  
Learn how this healthy tea is made, and why it's only available in limited quantities.

How is black tea made?
Many people enjoy the full, robust flavor of black tea.  We'll walk you through the
manufacturing process step-by-step to show you what it takes to bring this quality
tea to your table.
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accessories, visit:
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