How Oolong Tea is Made! | How It's Made | Science Channel

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This section provides an overview of oolong tea production, including the harvesting process and the various steps involved in its processing.

Harvesting and Solar Withering

• Oolong tea is made from the leaves of the Camellia Sinensis plant.

• Harvest time in Thailand is from May to November.

• Workers handpick a flush, which consists of two young leaves and a bud.

• The flush grows out of the top of the plant.

• The leaves are spread out in the sun for 15 to 20 minutes, initiating oxidation fermentation.

• Chlorophyll enzymes break down, and moisture starts evaporating.

Indoor Withering and Oxidation

• Leaves are moved indoors for withering on bamboo trays for 6 to 8 hours.

• They are gently stirred every two hours to further oxidize.

Disruption and Fermentation

• Leaves go into a rotating drum where they bruise and tear, breaking down cell structures.

• Oxygen penetrates deep inside, accelerating fermentation.

• Leaf juices are released, contributing to the taste drying out.

Fixation and Flavor Development

• Oxidation is stopped by tumbling leaves in a gas heated dryer for 10 to 15 minutes.

• Fixation determines taste, aroma, and color of the tea.

Forming Pellets and Intensifying Flavor

• Leaves are shaken on a sieve to remove dust-like particles.

• They are then placed in a kneading machine and rolling press, twisting them into tiny pellets.

• Pellet shapes intensify the flavor of the tea.

Firing and Drying

• Tea leaves undergo three drying cycles in an oven at approximately 100°C for 20 minutes each.

• This reduces moisture content to less than 5% and brings out fragrance.

Brewing Oolong Tea

• Traditional brewing is done in a clay teapot using about two teaspoons of tea per cup.

• Ideal water temperature is between 90 to 100°C.