How Tie Guan Yin Tea is Harvested

In this article, we review how Tie Guan Yin Oolong is harvested through a step-by-step process:

Plucking Tea Leaves (Cai Qing)

Tie Guan Yin requires standard-sized tea leaves, similar to those on regular tea trees, unlike green tea, which needs tender sprouts.

Sun Withering (Shai Qing)

Sun withering typically starts after 3 o’clock in the afternoon when sunlight becomes gentler. This process lasts 15 to 30 minutes.

Cooling (Liang Qing)

After sun withering, cooling occurs in a cool, well-ventilated indoor setting. Rotate the tea leaves every half to one hour.

Tossing (Yao Qing)

Tossing plays a crucial role in Tie Guan Yin production. The friction during this step triggers semi-fermentation. The leaves regain their cyan hue after tossing. Repeat the tossing process three to five times, with another round of cooling in between.

Stir Fried (Chao Qing)

Manual stir-frying controls the temperature as needed. Maintain the pan temperature between 250 to 280 degrees Celsius.

Rolling Tie Guan Yin (Bao Rou)

Roll the leaves using a tea cloth. Apply pressure through rubbing to give the leaves their distinctive striped appearance, characteristic of oolong tea.

Baking (Hong Pei)

Baking reduces the water content in the tea leaves to below 6%. Alternate baking with rolling: bake, roll, bake again, roll again, and finish with baking. Process the leaves into “raw tea.”

Picking (Jian Bo)

After picking and meticulous selection, the “raw tea” is ready for packaging and sale. Tie Guan Yin’s quality is sensitive to air exposure, so use vacuum packaging. Store it in the refrigerator to preserve its integrity at home.

Overall, this process is how Tie Guan Yin Tea is harvested and is similar to Oolong harvesting with some unique aspects.