Oolong tea is characterized by a multi-step production process, where each change in the process can yield an entirely different product. A new article in Food Chemistry: X examined how processing methods and tea plant cultivars influence the aroma characteristics of oolong tea.
Whenever I'm in Prague, teamountain is almost the first tea place I head to — modern interior, great selection of oolongs, Japanese green teas, and heicha.
An unusual oolong that underwent heavier oxidation and charcoal roasting.
Mechanization of sencha production in Japan began in the 1920s. By the 1960s, systems streamlining tea production were already quite commonly used. After initial preparation of the leaves, such systems allow for accelerating rolling, steaming, and drying of tea, among other processes.