Cloudy Valley, Formosa tea

Tea Plucking

Tea plucking involves harvesting new shoots from the tea plant, also known as “fresh tea leaves" or “raw tea material." There are two methods: manual plucking and mechanical harvesting. Depending on the leaves collected, the harvest can include a bud and one leaf, a bud and two leaves, or a bud and three leaves. Care must be taken to avoid damaging the leaves, as this affects the quality of the tea.

---

Withering

Also called “moisture reduction," this process involves allowing the tea leaves to lose some moisture. During withering, the leaves release aromatic compounds. The time and temperature of withering depend on the type of tea being produced. Once the desired level of oxidation is achieved, withering is stopped.

• Methods:
  • Sun Withering (or hot air): Uses heat to promote moisture loss.
  • Indoor Withering: Conducted indoors to continue moisture reduction after sun withering.
• Effects: Reduces the weight, volume, and hardness of the leaves, promotes chemical reactions, and develops unique aromas and flavors.

---

Stirring (or Tossing) & Oxidation

For partially oxidized teas, tossing redistributes moisture within the tea leaves, reducing stem moisture. Stirring also damages the cell walls of the leaves, enhancing the enzymatic oxidation of polyphenols, catechins, and oxidases, thereby controlling the degree of oxidation.

---

Fixation (Sha Qing)

Fixation halts withering and oxidation by applying high heat to deactivate enzymes in the leaves. This process eliminates the raw vegetal odor and develops the characteristic tea aroma.

---

Resting and Rehydration

After fixation, the leaves are covered with a damp cloth to redistribute moisture, making them pliable and reducing breakage during rolling. This process can also enhance honey-like and ripe fruit notes through post-oxidation.

---

Rolling

Rolling shapes the tea leaves into curled forms using rolling machines. This process ruptures the leaf cells, allowing the juices to adhere to the surface, enhancing flavor extraction during brewing. For black tea, rolling further breaks down cell structures, facilitating reactions between polyphenols, oxidases, and catechins, creating distinctive color and flavor.

---

Supplemental Oxidation (Optional)

If the desired oxidation level is not achieved after rolling, the leaves can be stacked to complete the oxidation process required for specific teas.

---

Drying

Drying halts oxidation, reduces the tea’s moisture content to below 5%, and shrinks its size, making it easier to store and transport. Common drying methods include:

• Charcoal Drying
• Gas Hot Air Drying

---

Ball Rolling (Optional)

A unique step for spherical oolong teas. Semi-dried leaves are heated to 60°C, wrapped in cloth to form balls, and rolled under a rolling machine. This process is repeated several times until the leaves are shaped into compact spheres.

---

Roasting

Roasting removes residual moisture, extends shelf life, and stabilizes quality. It eliminates raw odors and undesirable off-flavors, while enhancing or modifying the tea’s aroma through the Maillard reaction, contributing to unique flavors.