Processing steps vary depending on the tea type (white, green, oolong, black), but the general process unlocks aroma, colour and wellness:
- Plucking: Fresh leaves are harvested.
- Withering: Leaves are spread out to lose moisture, making them soft and pliable. During this stage, enzymes start reacting with oxygen.
- Bruising / Rolling: Farmers gently roll, twist, or bruise the leaves (by hand or machine). This breaks cell walls, releasing enzymes and accelerating oxidation.
- Controlled Resting: Leaves are left in a controlled environment (humidity, temperature, airflow) to let oxidation occur until the desired level is reached.
- Minimal oxidation, green and white tea
- Partial oxidation (10–70%), oolong tea
- Full oxidation (90–100%), black tea
- Firing / Fixing – Heat is applied (pan-firing, steaming, or baking) to stop oxidation by deactivating enzymes
Why Does It Matter?
- Flavour:
- Less oxidation results in light, grassy, floral taste.
- More oxidation results in bold, malty, roasted flavour.
- Health compounds:
- Dark teas (oolong/black) develop theaflavins & thearubigins (heart, cholesterol, gut health).
- Light teas (white/green) retain more catechins (metabolism, antioxidants).
- Colour:
- Green tea = light green/yellow liquor.
- Black tea = deep amber/red liquor.
Read The Secrets to Keeping Your Loose-Leaf Tea Fresh
If you prefer that “Brew & Scone” package your special tea into individual bags, click the green WhatsApp button on the bottom right side of the screen and contact me directly.
Certified Herbalist
Owner/operations director of Brew & Scone. Awarded Best Organic Loose-Leaf Tea Blends Company 2025 and Artisan Tea Innovator of the Year 2025 by Canadian Business Awards 2025.