How Tie Guan Yin Tea is Harvested
This article explains how producers harvest and process Tie Guan Yin oolong through a step-by-step method.
Tie Guan Yin Production Process
| Step | Chinese Name | Purpose |
|---|---|---|
| Plucking | Cai Qing | Collect standard-sized tea leaves |
| Sun Withering | Shai Qing | Allow the leaves to soften under gentle sunlight |
| Cooling | Liang Qing | Cool and rotate the leaves indoors |
| Tossing | Yao Qing | Create friction and initiate semi-fermentation |
| Stir-Frying | Chao Qing | Control the processing temperature |
| Rolling | Bao Rou | Form the tea’s distinctive striped appearance |
| Baking | Hong Pei | Reduce the leaves’ water content below 6% |
| Picking | Jian Bo | Select the finished leaves for packaging and sale |
Plucking Tea Leaves (Cai Qing)
Producers pluck standard-sized leaves when making Tie Guan Yin. Unlike green tea, which requires tender sprouts, Tie Guan Yin uses leaves similar in size to those found on regular tea trees.
Sun Withering (Shai Qing)
Producers typically begin sun withering after 3:00 p.m., when the sunlight becomes gentler. They leave the tea leaves in the sun for 15–30 minutes.
Cooling (Liang Qing)
After sun withering, workers move the leaves to a cool, well-ventilated indoor setting. They rotate the leaves every 30–60 minutes.
Tossing (Yao Qing)
Tossing plays a crucial role in Tie Guan Yin production. Friction during this step initiates semi-fermentation and helps the leaves regain their cyan color.
Workers repeat the tossing process three to five times and cool the leaves between each round.
Stir-Frying (Chao Qing)
Workers stir-fry the leaves manually to control the temperature as needed. They maintain the pan temperature between 250°C and 280°C.
Rolling Tie Guan Yin (Bao Rou)
Workers wrap the leaves in a tea cloth and apply pressure through rubbing. This process gives the leaves the distinctive striped appearance associated with oolong tea.
Baking (Hong Pei)
Baking reduces the water content of the tea leaves to less than 6%. Workers alternate between baking and rolling. They bake the leaves, roll them, bake them again, roll them again, and finish with a final round of baking. This process turns the leaves into “raw tea.”
Picking (Jian Bo)
Workers carefully pick and select the finished raw tea before preparing it for packaging and sale. Because air exposure can affect Tie Guan Yin’s quality, producers use vacuum packaging. Store the tea in a refrigerator at home to preserve its integrity.
Overall, producers use this process to harvest and prepare Tie Guan Yin tea. It resembles standard oolong production but includes several techniques unique to this variety.
Alex
