BloomLeaf

Whole-Leaf, Pure Nature, & Mindful Moments.

Cultivation in Mountain Gardens

Tieguanyin tea trees are grown in high-elevation mountain gardens, where mist, mineral-rich soil, and wide day–night temperature shifts slow the growth of the leaves.

Hand-Picking at Peak Moment

Harvesting is done by hand, selecting one bud with two to three mature leaves.

Sun Withering & Indoor Resting

Freshly picked leaves are spread under gentle sunlight to begin withering, allowing moisture to slowly evaporate. This softens the leaf and awakens enzymes within. The leaves are then brought indoors to rest, cooling and stabilizing before oxidation begins.

Shaking & Partial Oxidation

Leaves are carefully shaken in stages to bruise the edges while preserving the core. This traditional technique initiates partial oxidation, creating the balance that defines oolong—neither green nor fully oxidized.

Fixation, Rolling & Shaping

Heat is applied to halt oxidation, locking in the tea’s character. The leaves are then rolled and shaped into compact pellets, allowing aroma and flavor to be preserved and released gradually during brewing.