Processing Tea
Processing Tea
For fine quality teas, the top two leaves, and an unopened leaf bud, are all that is plucked when tea is harvested from the plant. This fine plucking ensures that only the youngest growth is used.
Once tea leaves are picked, they begin to wither or dehydrate. Whether or not the tea leaves will be green, black, or oolong; depends upon how these withered leaves are processed.
Green Tea: If the leaves are fired (exposed to heat) immediately after withering, the heat will prevent any further chemical changes (such as oxidation) from occurring. Green tea is the result.
Black Tea: To produce black tea, the withered leaves are first rolled or bruised to expose the flavorful juices within each leaf. They are then allowed to fully oxidize before finally being fired.
Oolong Tea: The production of Oolong tea is the same as that of black tea, except that the leaves are not allowed to oxidize as long. Oolong tea is considered semi-oxidized, part way between green and black tea.
There are many variables to take into account when processing fine quality teas. It is the job of the tea maker to decide exactly when a tea has withered long enough, and when the leaves have sufficiently oxidized. Other variables, such as the temperature of the firing ovens and the weather conditions, will also affect the end result. Experienced tea makers are largely guided by their sense of smell.