Tea Processing Guide

Green Tea

• Pluck the very youngest leaves and leaf buds.
• Blot the leaves dry and let them dry in the shade for a few hours.
• Steam the leaves (like you would vegetables) on your stove for about a minute.
• For a different flavor, try roasting them in a skillet for 2 minutes instead of steaming.
• Spread the leaves on a baking sheet and dry in the oven at 250ºF for 20 minutes.
• Store the dried leaves in an air-tight container.

Oolong Tea

• Pluck the very youngest leaves and leaf buds.
• Spread them out on a towel under the sun and let them wilt for about 45 minutes.
• Bring your leaves inside and let them sit at room temperature for a few hours.
• Make sure to stir the leaves up every hour.
• The edges of the leaves will start to turn red as they begin to dry.
• Spread the leaves on a baking sheet and dry in the oven at 250ºF for 20 minutes.
• Store the dried leaves in an air-tight container.

Black Tea

• Pluck the very youngest leaves and leaf buds.
• Roll the leaves between your hands and crush them until the leaves start to darken and turn red.
• Spread them out on a tray and leave them in a cool location for 2 to 3 days.
• Spread the leaves on a baking sheet and dry in the oven at 250ºF for 20 minutes.
• Store the dried leaves in an air-tight container.

Typically, the young leaves on the new shoots are preferred for making tea. So long as the Tea plant is in good health and is growing well, you can harvest these new leaves as they appear.