How Chinese Teas Are Made

 

Fermentation of tealeaves occurs as a process of oxidation immediately after gathering. The leaves are broken to expose the oil to air. The intensity of fermentation depends on the amount of time allowed for oxidation before the roasting process begins. Green teas typically undergo no fermentation. Lightly fermented teas such as some Oolongs may range from 10% to 50%.

Roasting is done in an oven after the desired level of oxidation is achieved. The amount of time the leaves are roasted categorizes them from light through heavy. The more roasted the leaves, the darker the tea will be. A combination of fermentation and roasting gives each type of tea the particular qualities for which it is named. For example, a typical Oolong tea is fermented to more than 50%, but only lightly roasted. This gives Oolong its distinguishing aroma of honey. A green tea with minimal fermentation and roasting will have a fragrance and flavor of just-picked flowers.