Comments on: Tea Processing Chart

By: Mei

Mei — Thu, 18 Oct 2012 03:21:00 +0000

Thanks, Tony!

By: Tony Gebely

Tony Gebely — Thu, 18 Oct 2012 03:03:00 +0000

Hi Mei,
Definitely. “Rolling” and “Shaping” are often used interchangeably. Hope this helps!

By: Mei

Mei — Thu, 18 Oct 2012 02:10:00 +0000

This is very informative, and I really like your chart. The interesting part of your chart to me is that I could not find a term “rolling” there, while I often encounter them online. When I read online, I am very confusing about the sequence of tea’s manufacture steps, especially the order of “rolling” and “oxidization”. Can you help me clarify it? Thank you, Tony.

By: Jackie

Jackie — Mon, 09 Jul 2012 15:20:20 +0000

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By: tea stores Saint Cloud

tea stores Saint Cloud — Fri, 25 May 2012 09:40:55 +0000

For those who love experimenting herbs and teas, the chart is very helpful and accurate. The chart clearly showed the general steps involved in producing different kinds of tea. Thank you for this!

By: Gand

Gand — Sat, 28 Apr 2012 12:58:28 +0000

Not if you make post-fermentation and bruising/oxidation their own horizontal steps (which only that particular type fulfills). This would in effect translate “added” steps to “skipped” steps. Also, you could argue that bruising/oxidation is actually two steps and that bruising also happens with black tea to start the oxidation process (a stronger type of bruising than for oolong but of the same purpose and nature, nevertheless).

Also, shouldn’t oxidation take place before shaping for black tea?

By: Michelle B.

Michelle B. — Wed, 25 Apr 2012 18:30:32 +0000

I find the chart hard to read. I think it could be improved by having all boxes of the same type on the same horizontal level. That way for White Tea for instance it would have a really long line between Wither and Drying but would easily tell you at a glance which steps are skipped.

By: Tony Gebely

Tony Gebely — Wed, 25 Apr 2012 17:36:57 +0000

Thanks for the comment Michelle, I thought about doing it that way… it works well for when processing steps are “skipped” but when ones are added, for example “post-fermentation” and “bruising / oxidation” in the Post-Fermented and Oolong columns, this methodology breaks down.