The journey begins in cool mountain air. Farmers pick the youngest buds and tender leaves by hand. Each pluck is careful and never rushed, keeping the leaf whole and alive. These early leaves carry the mountain’s mist, the sweetness of dawn, and the promise of a pure cup of tea.

Fresh leaves are spread under the soft morning sun. Light and breeze draw away moisture and release the first fragrances. Later, leaves rest indoors, where gentle air continues the withering. This step transforms raw greenness into soft, floral notes ready for the next stage.

Leaves are lightly tossed and stirred, bruising edges so air can reach inside. Fermentation begins naturally as enzymes bring the leaf to life. Green shades slowly deepen to copper, and aromas of fruit, honey, or spice rise. The leaf is no longer raw; it is becoming tea.

When the moment is right, heat halts further change. In a hot wok or turning drum, leaves meet fire that stops oxidation. This seals the flavor, balancing freshness and depth. The fragrance blooms, captured in its perfect place.

Warm, soft leaves are rolled by hand or machine. Twisting and pressing release natural oils that give the leaf’s flavor and aroma. Rolling shapes the leaf and prepares it to brew fully, creating smooth texture and full mouthfeel in every cup.

Leaves are dried with warm air or gentle baking, lowering the moisture and preserving them. Drying locks in fragrance until hot water wakes them again. Light and crisp in hand, each leaf carries the mountain’s essence.

The roaster’s art adds depth and warmth. Light roasts bring floral brightness. Darker roasts add nuttiness, caramel, or smoke. The fire does not burn the leaf but refines it, shaping aroma and aftertaste into something lasting.