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Withering/ Wilting: The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation. Withering is used to remove excess water from the leaves and allows a very slight amount of oxidation.[5] The leaves can be either put under the sun or left in a cool breezy room...

Plucking: Tea leaves and flushes, which includes a terminal bud and two young leaves, are picked from Camellia sinensis bushes typically twice a year during early spring and early summer or late spring.[5][6] Autumn or winter pickings of tea flushes are much less common, though they occur when...

The ancient Chinese society first encountered the tea plant in what is now southern China and processed it as another medicinal herb for use in Chinese herbology. The processing technique used to process fresh tea leaves was to immediately steam the fresh tea leaves and dried them for preservation....

This tea's oxidation is stopped somewhere between the standards for green tea and black tea. The processing typically takes two to three days from withering to drying[5] with a relatively short oxidation period[16] of several hours. In Chinese, semi-oxidized teas are collectively grouped as blue...

Disruption: Known in the Western tea industry as "disruption" or "leaf maceration", the teas are bruised or torn in order to promote and quicken oxidation.[11] The leaves may be lightly bruised on their edges by shaking and tossing in a bamboo tray [5] or tumbling in baskets.[12] More extensive...

Oxidation / Fermentation: For teas that require oxidation, the leaves are left on their own in a climate-controlled room where they turn progressively darker. This is accompanied by agitation in some cases.[5] In this process the chlorophyll in the leaves is enzymatically broken down, and its...

The tea leaves are allowed to completely oxidize. Black tea is first withered to induce protein breakdown and reduce water content (68-77% of original). The leaves then undergo a process known in the industry is "disruption" or "leaf maceration", which through bruising or cutting disrupts leaf cell...

Sweltering / Yellowing: Unique to yellow teas, warm and damp tea leaves from after kill-green are allowed to be lightly heated in a closed container, which causes the previously green leaves to turn yellow. The resulting leaves produce a beverage that has a distinctive yellowish-green hue due to...

Fixation / Kill-green: Kill-green or shāqīng (殺青) is done to stop the tea leaf oxidation at a desired level. This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes and removing unwanted scents in the leaves, without damaging the flavour of the...

Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degree of...