When it comes to growing teas, Farmers and cultivators praise the unique conditions of the Wuyi Mountain. The soil is rich in minerals with perfect humid climate, great for tea growing. Wuyi Mountain has a narrow valley which makes harvesting a little more challenging, though the gullies and pits are the reasons to why teas from the Wuyi Mountain taste so much better.
In order to yield the best tea, besides the terroir, there are different processing methods employed in making the Wuyi tea. The process itself takes several steps and varies
between varietals, as well as the number of buds and leaves. On a whole there are more than 20 processes over months in the making of Wuyi Tea. Here is 6 main steps crash course:
• Harvesting
The premium oolong tea leaves are hand picked once a year in spring. The tea is usually made with 1 bud and 3 to 4 leaves.
• Withering
After harvesting, the leaves are then spread out in baskets, alters between indoor and outdoor. This way, the moisture from the leaves is removed and the oxidation process begins. The process also reduces the grassy flavor which was typical for unprocessed teas.
Once the moisture vaporizes, fresh tea leaves soften, also brings away the natural luster as well as springiness.
• Bruising
In order for oxidation to take place, the leaves’ cell tissues have to be broken, which is achieved through tossing the leaves using bamboo baskets. This plays the most critical part of the process and usually takes up to 10 hours for Wuyi Rock Tea.
At this stage, the leaves begin to darken then turn a bit red on the rims. The process reduces the bitterness of the tea. It is also at this stage that the elasticity of the leaves is regained.
• Shaping
In this stage, the leaves are hard-pressed and rolled in order to give them a desired shape. Shaping also helps to lock in the intensifying flavors. For Wuyi Rock tea, the usual shape is long and curly.
• Drying
This step is meant to stop the oxidation process. High heat is applied in a short period of time which helps in removing moisture content, stabilizing chemical profile and to maintain the shape of the leaves.
• Roasting
This is the final step to the roasting process, also the most crucial stage. Though there is a trend of leaving some oolong teas lightly roasted after they are dried. Very often than not, Wuyi tea is roasted using a traditional pan over a charcoal and bamboo pans. The process could also be repeated up to several times over span of months depends on the artisan.
• Selecting
This is the last and essential step to premium tea and essentially differentiates tea from CAMELLIA茗岩 from others. Only whole, beautifully rolled full leafs are picked and packaged.
Whole and tightly rolled leafs are the key to multiple infusions. It is also an indicator of highly skilled craft.
