Tea Processing: Withering, Fixing, Oxidation, Rolling, and Drying

Sat, 23 May 2026 00:00:00 +0000

Tea categories make more sense when you stop treating them as flavors first and start treating them as processing decisions. Green tea, black tea, oolong, white tea, and Pu-erh all begin with leaves from the tea plant. The cup changes because the leaves are handled differently after harvest: they may be rested, bruised, heated, rolled, shaped, roasted, dried, piled, compressed, aged, or scented. Those choices determine how green the leaf stays, how much aroma develops, how the body feels, and how forgiving the tea will be in the pot.

Tea Fixation on Fondsites

Tea Processing: Withering, Fixing, Oxidation, Rolling, and Drying