Introduction:Dive deep into the entire production process of two classic oolong teas—Fenghuang Dancong and Tieguanyin—from withering the fresh leaves to the delicate roasting stage. Discover how six key steps influence the aroma and flavor of the tea liquor. This article breaks down the principles of tea-making step by step, compares the differences between Lingtou Dancong and Fenghuang Dancong, and helps you grasp the core of oolong tea flavors from a craftsmanship perspective, enhancing your appreciation of oolong teas.
The production of oolong tea truly begins after the fresh leaves are harvested, involving six main steps: withering, shaking, fixation, rolling, drying, and roasting. These stages not only affect the tea’s aroma and flavor profile but also determine its final shape and storage characteristics. Although both Fenghuang Dancong and Tieguanyin belong to the oolong tea category, each step is meticulously controlled with unique techniques—especially in terms of the degree of oxidation, shaping methods, and roasting strategies. Additionally, differences in origin and cultivar give Lingtou Dancong and Fenghuang Dancong distinctly different flavor personalities. This article will explain the practical operational points and scientific principles behind each tea-making step in sequence, analyzing how they collectively shape the unique character of the tea liquor.
Once fresh leaves are picked from the tea tree, the first step is withering. The purpose of this step is to allow the leaves to lose moisture moderately, making them soft and pliable, thus laying a solid foundation for subsequent rolling and shaping. Withering can be done either outdoors or indoors, with key factors being control over light intensity, ambient temperature, and humidity. Ideally, tea farmers choose days with thin cloud cover and gentle sunlight to avoid rapid moisture loss caused by direct strong sunlight. Both the duration of withering and whether it is interrupted are critical—if the process is paused, it often needs to be carried out overnight to maintain leaf quality.
Next comes shaking, the core process that shapes the unique aroma and flavor of oolong tea. Traditionally, the withered leaves are placed in large bamboo sieves or drums and shaken repeatedly, causing slight damage to the leaf edges. This releases internal substances and triggers enzymatic oxidation reactions. The extent of this reaction is flexibly adjusted based on the target tea type and the tea master’s judgment, which also directly determines the frequency and duration of shaking. Typically, the whole shaking process involves five to six rounds, with each round lasting about five to ten minutes and intervals of roughly one to two hours in between. During this time, the workshop is filled with fresh and enticing aromas—one of the most captivating moments in the tea-making process.
When the desired level of oxidation is achieved, the fixation stage begins. This step rapidly halts enzyme activity through high heat, “freezing” the oxidation state of the tea leaves and thus locking in their color and aromatic potential. Fixation can be performed using large pan-firing machines, though many tea makers prefer to do it manually in large iron woks. This step plays a decisive role in the final color of the tea leaves and is a crucial part of quality control in oolong tea production.
After fixation comes rolling. Depending on the type of tea, this stage shapes the leaves into strip form (like Fenghuang Dancong) or into balls (as seen in some Taiwanese oolongs). Today, mechanical assistance is common, but many traditional workshops still insist on hand rolling to precisely control pressure and achieve the desired shape. Care is taken during rolling to avoid breaking the leaves, and any clumps formed afterward are broken up in preparation for the next drying step.
The shaped tea leaves then undergo initial drying. This step usually employs well-temperature-controlled large roasting equipment, with the goal of removing excess moisture and bringing the tea to the “rough tea” stage, also called crude tea. At this point, the tea leaves are initially sorted to remove stems and impurities. While some small-scale producers still pick by hand, most now rely on machinery to improve efficiency. The rough tea at this stage already possesses most of the foundational flavors of the final product and is suitable for tasting and grading.
The final key step is roasting. For oolong teas that aim for intense aroma and full-bodied taste, roasting is the decisive step to enhance complexity and flavor depth. Roasting can be adjusted in intensity—light roasting preserves more fresh fruity notes, while heavy roasting adds caramel and woody tones, while also extending the tea’s shelf life. Many tea masters use charcoal for charcoal roasting, a labor-intensive and time-consuming method that imparts a more delicate and captivating aroma, commonly used in premium-grade teas. Charcoal roasting requires constant monitoring of fire and smoke; any mishap can affect the quality of an entire batch, so it is generally reserved for top-tier teas.
Overall, although both Fenghuang Dancong and Tieguanyin originate from the same oolong tea-making tradition, each step in their production reveals its own unique craftsmanship philosophy. Professional brands, especially when selecting teas, place great emphasis on preserving these traditional techniques and ensuring consistent flavor profiles—allowing coffee lovers to also gain deeper insight into the layers of tea flavor through the lens of tea-making traditions.
The above content is compiled by CoffeeHunters, a coffee news website.
