Semi-green (also called oolong or wulong = depending on the transcription from Chinese) tea is the most labor-intensive in terms of its production process: picking the leaf, withering on the sieves is the same as in other types of processing, but then follows:
- disruption of the sheet in the rotating drum,
- further stalling,
- light heat drying,
- strong distortion of the sheet structure in the roller,
- separation of sheets from each other,
- oven drying.
And finally, the roasting that this tea is famous for – that causes the flavors and aromas to stabilize and also intensifies its basic characteristics.
