How oolong tea is made?

Oolong tea processing is one of the main reasons Chinese oolong includes such a wide range of aromas and flavors. Our Chinese Oolong Tea Guide explains how processing connects with regional styles and brewing.

• 1.日光萎凋 Solar withering 

Exposing harvested tea leaves to the sunshine accelerates the evaporation of moisture, and acts as a catalyst for oxidation by naturally occurring enzymes in the tea plant.

• 2. 室内萎凋及搅拌 Indoor oxidation and shaking

The leaves are spread on automatic withering racks and shaken up intermittently for uniform exposure and to further deplete moisture during the indoor withering stage, which lasts for 6 to 12 hours. During this step, complex and subtle changes in the natural chemical composition of the leaves create the characteristic aroma and flavor of Oolong Tea.

• 3.杀菁 Tumble-heating 

High temperatures are used to halt enzyme activity, including oxidation and biochemical reactions. This step stabilizes the composition of the tea(in terms of aroma and taste, etc.). During tumble-heating, much of the moisture is lost from the tea leaves, and their supple nature becomes evident as they enter the next step in their processing--rolling.

• 4.揉捻 Primary rolling 

During the rolling process, friction causes the breakdown of the tea leaf structure, while ensuring that the consistency of the leaf remains intact. Mass rolling may be carried out twice to reduce the volume of the finished tea, making it easier to ship, store and enter the marketplace.

• 5.热团揉 Hot mass rolling 

The leaves become very supple when exposed to high temperature. They are then placed inside a cloth bag, forming a large ball that is rolled by a special machine or by hand. Through such controls, moisture slowly dissipates from the leaves and they gradually become more tightly curled. This step produces the characteristic appearance and enhances the characteristic aroma of Oolong Tea.

• 6.干燥 Advanced drying 

Hot air is used for drying, to halt any remaining enzyme activity after tumble-heating. This inhibits further oxidization and further stabilizes tea quality.

• 7.拣枝 Stem removal

The tea leaves are examined and the stems are removed to reduce volume and increase its quality.

• 8.再干与烘焙 Final drying and roasting

Heat control is used during the roasting process to improve tea quality. The degree of roasting can influence aroma, body, and the overall character of the finished tea. For a closer comparison, see our light and dark roasted oolong guide.

Processing also helps explain why regional styles of oolong can develop such different aromas and flavors. For example, our guide to Wuyi Rock Tea varieties explores the major teas and cultivars associated with Wuyi.

Once you understand how oolong tea is produced, the next step is learning how to bring its aroma and flavor into the cup. Our Oolong Tea Gongfu Style brewing guide provides a practical starting point for brewing oolong tea.

If you want to explore Wuyi Oolong after learning how processing shapes the tea, our guide to the best Wuyi teas for Gongfu brewing can help you compare different styles before choosing a tea.

Ready to explore different styles for yourself? Browse our Oolong Tea collection to compare teas by style and origin.

FAQ

How long does it take to make oolong tea?

Oolong tea processing can take from several hours to more than a day, depending on the tea style, withering, oxidation, rolling, drying, and roasting methods. Different production methods create different aromas, flavors, and levels of roast.

What is the most important step in oolong tea processing?

Oxidation and its control are among the most important parts of oolong tea processing because they strongly influence the tea’s aroma, flavor, body, and overall character. Withering, shaking, rolling, heating, and roasting then help develop the final profile.

Does roasting change the flavor of oolong tea?

Yes. Roasting can change an oolong tea’s aroma, body, sweetness, and finish. Lighter and darker roasting approaches can produce noticeably different flavor profiles, depending on the tea and production method.