Plucking

  • Standard: One bud with two to three mature leaves (“open-leaf plucking”).
  • Timing: Clear days, typically 9–11 a.m. or 2–4 p.m.
  • Key principle: Leaves must be neither too tender nor too old to ensure balance of aroma and body.

Sun Withering

  • Duration: 20–60 minutes (weather dependent).
  • Purpose: Reduce moisture & Activate enzymatic oxidation.
  • Ideal result: Leaves soften, grassy notes fade, and leaf edges begin to show subtle redness.

Indoor Withering (Cooling)

  • Environment: Shaded, well-ventilated.
  • Duration: 1–2 hours.
  • Function: Allows moisture redistribution and prepares leaves for oxidation management.
Button label

Shaking/Bruising (Controlled Oxidation)

  • Method: Repeated shaking and resting (by hand or machine).
  • Frequency: 3–5 cycles.
  • Intervals: 30–90 minutes between each cycle.

Purpose:

  • Bruise leaf edges to trigger oxidation.
  • Develop: Orchid-like floral aroma; “Guanyin rhyme” (lingering aftertaste); Green leaf with red edges (signature appearance).

Fixation

  • Temperature: 260–300°C (high heat, short duration).
  • Purpose: Halt oxidation; Lock in aroma and flavor.
  • Result: Leaves become soft and elastic without scorching.

Rolling

  • Technique: Light rolling followed by heavier rolling.
  • Purpose: Shape the leaves; Release internal juices.
  • Note: Tieguanyin is rolled for pellet formation, not strip shape.

Drying / Re-roasting

  • Temperature: 80–120°C.
  • Duration: Several hours to several days (intermittent).
  • Determines: Aroma style (light vs. rich); Brew strength and longevity.
3-6 cycles of Repeated Rolling & Roasting

Refining & Sorting

  • Removal of stems and impurities.
  • Grading and blending for consistency.
  • Final preparation for sale.
    🍃 From mountain-top harvested to your daily cup of fresh organic tea. 🍵