Late night production of Wuyi Rock Oolongs. Oolongs are generally made at night, as the harvesting occurs during the day, and the sun wilting must take place first. Hauling the leaves from the mountain require deft handling- the sun can not be allowed to oxidize the leaves, and leaves can not pile on each other too heavily or they will begin to overheat and turn into compost.
Wuyi Rock teas are special. Its production is uniquely created to showcase their special qualities. In the specially designed metal tumblers, first, hot air blows through the leaves to lift surface moisture. Then, tumbling to bruise and oxidize, punctuated by long periods of rest for the moisture from the stems to flush through the leaves. The stems were harvested long intentionally, like a dam, to push a flood of water through to push the aromatic oils through the veins of the leaf to the surface. Cool air blows through the tumblers to blow away the floral fragrance layer. By the time the grassy fragrance appears, the leaves rest, since next the ripe fruit fragrances will soon flush to the surface.
The Wuyi producers are considerate. They have considered the behavior of their tea leaves, speaking of them as being ‘alive’. The phrase was 活做死焙：make the tea live, and bake it to death. For the very final phase, is bake with charcoal fire, and bake, and bake, for intervals over months. It is some expertly crafted, laborious tea!
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