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How Is Oolong Tea Produced?

～Everything Regarding the Two Production Methods Is Important.～ ・Manual production method supported by tradition and craftsmanship (China) The production of delicious oolong tea requires time-honored tradition and outstanding craftsmanship. Tea leaves are picked on the morning of a clear day. They should be picked in units consisting of one bud and three leaves and exposed to the sun. This is the first stage. The second stage is to dry them indoors to promote fermentation. The most crucial part in the production of oolong tea is when to stop fermentation. As oolong tea is fermented to some extent, it is called semi-fermented tea. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. After this, they are rubbed repeatedly to generate good flavor, aroma, and texture. Then they are dried using charcoal. At the final stage, a tea master grades the quality according to the flavor and characteristics of each batch. China's Fujian Chaye Jin Chukou Gongsi (Tea Import and Export Corporation and Fujian Tea Association) exports oolong tea to Japan. ・Flow of Production Stages (China) - Tea leaves are picked by hand in units of one bud and three leaves - First fermentation - 30% red and 70% green - Careful decision on when to stop fermentation - Generation of the qualities unique to oolong tea - Charcoal drying - Grading by a tea master - Export to Japan

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