The Magical Touch of Tea-Making Craftsmanship

The tea master gently stirs the tea leaves, adjusting pressure from his hands, duration, and frequency to precisely shape the tea's aroma.

 

If you ever step into a tea-making room where oolong tea is crafted, you might feel as if you've entered a spring garden filled with the scents of fresh grass, beans, Yulan magnolia, wild ginger, gardenia, and orchid.

Tea is a remarkable plant. It develops aroma simply through the loss of moisture. Once the leaves are plucked from the tree, they begin to dehydrate. Then the leaves would be spread evenly on racks, this process is called "withering". During the extended withering period, the moisture within the leaves redistributes and gradually evaporates. As this happens, intense oxidation reactions occur within the leaves, producing floral, fruity, and other layered aromas.

The tea master's role is to work through touch, to sense the suppleness and weight of the leaves. With attentive eyes, they observe whether the leaves are bruised or turning red as the leaves tumble. With a discerning nose, they inhale deeply and carefully assess the aromas to determine how far oxidation has progressed: Is there still a raw, grassy scent? Has the floral aroma emerged? Has the ripened pineapple note appeared? These judgments help determine the perfect moment to apply high heat for "panning," halting enzymatic oxidation and capturing the desired aroma and flavor.

Crafting Red Oolong takes three full days. No fragrances or additives are used. The tea's sweet, layered character is achieved purely through the skilled hands of the tea master, drawing the aroma within the leaves themselves.  And for us, the lucky ones, need only pour in hot water with care to enjoy a perfect cup, completing this journey of terroir, from leaf to brew.