Processing Different Types of Tea

From withering to drying, the same Camellia sinensis tea leaf is treated differently during the process to produce the very different aroma and flavour effects of white, green and black teas.

White: Leaves & Buds → Steamed → Dried

White tea is neither rolled nor fired, so it is essentially non-oxidized and it is the least processed. Instead of being exposed to an artificial heat, the leaves are simply allowed to wither in steam and dry in a carefully controlled environment, which results in the most delicate, fresh tea.

Green: Steamed/Pan Fried → Cooled → Rolled & Shaped → Dried

Green tea is passed through a steaming treatment before rolling. Steaming applies light heat to the leaves to help halt the oxidation process before the leaves are rolled into shape. Steaming also helps expose the fresh, grassy flavor of the leaf. Green tea leaves are not allowed to oxidize after rolling, which is why they remain light color and flavor.

Oolong: Withered → Bruised → Oxidized (brief) → Pan Fried/Dried

Oolong tea is withered under the sun to remove moisture and then tossed to get the leaves bruised. The bruising process partially exposes the enzymes causing it to oxidize. The leaves are then pan fried to stop further oxidization.

Black: Withered → Bruised/Rolled → Oxidized/Fermented → Fried/Dried

Black tea is rolled immediately after withering to help get the oxidation processes started quickly. The leaves are then fully oxidized before they are dried, which is how they get their dark color and rich flavor.