Once our farmers pick the tea, the leaves are taken to a facility where they are dried, tossed and bruised in large bamboo baskets. Then the tea is set to rest for oxidization, which simply means exposing the tea leaves to air so that the colour and flavour profiles of the tea change. The more oxidation the tea undergoes, the darker the colour and the bolder the flavour!
The natural fermentation process is then halted by steaming or pressing the leaves, which prepares them for the rolling step (which gives oolong teas that distinct round form). This also makes the flavour of the tea lives much richer. Once the tea is rolled, the tea leaves are dried in the sun. Lastly, the tea is fired using different methods that allow for a smoky or fruity taste.
If there's anything that you're still unsure about, feel free to get in touch with any additional questions at firstname.lastname@example.org