After harvest, the tea withers to reduce the moisture in the leaves. Then, the tea is spun around in a large wicker roller that gently bruises the tea, so the edges react with oxygen to start to turn brown and bring out the rich flavor notes of oolong tea.
When the tea makers feel the tea has the right amount of oxidation, the tea is heated.
After heating, the tea is rolled into a large tight ball. Then it is broken up and rolled again until the tea has lost most of its moisture and leaves are in their own loose balls. The final step is to roast the tea in a large convection oven.
Then, sipping this premium tea gives a true taste of this amazing, enchanting place.