One of the production secrets of Wuyi Oolongs, and more particularly, Mr. Zhang’s method, is to blow bamboo charcoal heat into a fan that sucks the hot air and circulate into the tumbler of raw leaves, to dry, stimulate oxidation, and force the water ducts in the leaves to push the aromatic oils to the edges. I have never seen this method used in any other oolong production. This low level heat requires a lot of labor still- a dedicated worker to continuously toss the leaves to prevent scorching and combustion. Green apple fragrances fill the space.
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