From Leaf to Cup: How Oolong Is Made at 101 Tea Plantation

A perfect morning to harvest our Oolong tea

Oolong tea sits beautifully between green and black tea, crafted through careful handling, gentle oxidation, and heat. At 101 Tea Plantation in Doi Mae Salong, Chiang Rai, Thailand, our team has refined this craft since 1995. Below is a clear, step-by-step how our Oolong tea is made. Look at how we turn fresh tea leaves into the aromatic Oolong our customers love.

1) Harvesting, the first step of how Oolong tea is made

Every batch begins in the garden. Skilled pickers select tender shoots, usually one bud and two young leaves, early in the day when the leaves are cool and lively. Careful picking protects the leaf cells, which is essential for clean aromas and a smooth cup later on.

2) Withering

Fresh leaves are spread out to wither and gently lose surface moisture. Sun-withering (when conditions allow) lightly softens the leaves and concentrates their natural fragrance. Indoors, controlled airflow keeps the air even and hygienic. This step prepares the leaves to bend without breaking in the next phases.

3) Fermentation (Oxidation)

In Oolong making, “fermentation” commonly refers to enzymatic oxidation, the natural browning process that develops flavor and color. We guide this stage very carefully: leaves rest in thin layers and are periodically evaluated for aroma, color at the edges, and texture. The goal is a balanced oxidation that brings honeyed, floral, or creamy notes without tipping into heavy, black-tea character.

4) Toss & Shake to Remove Moisture

Gentle tossing and shaking help release excess surface moisture and begin subtle bruising along the leaf edges. This physical agitation also redistributes internal juices, encouraging an even, controlled oxidation. Timing matters: too much movement can over-oxidize; too little can mute aroma. Our team adjusts the intervals based on weather, leaf variety, and the character we’re targeting.

5) Roast

Low, slow roasting coaxes out deeper aromas and stabilizes flavor. Depending on the style, light, medium, or more toasty, this step may be repeated in short sessions with rests in between. Roasting smooths rough edges, rounds the mouthfeel, and lays down the signature finish of each Oolong, whether that’s creamy, nutty, or delicately floral.

6) Bruising

Bruising is the craft behind Oolong’s complexity. Through measured shaking and handling, leaf edges are encouraged to oxidize slightly faster than the centers. This contrast creates layered aromas. You’ll often see a reddish rim on finished leaves, evidence of that careful edge oxidation that gives Oolong its signature depth.

7) Rolling & Shaping

Next, the softened leaves are rolled and shaped to lock in juices and set the final look. At 101 Tea Plantation, we produce both ball-rolled and strip-style Oolongs, depending on the cultivar and desired profile. Rolling shapes the leaves, helps express aromatic oils, and influences how the tea unfurls during brewing, impacting both aroma release and mouthfeel.

8) Firing (Final Heat)

A final high, dry heat, often called firing, sets the shape, fixes the chosen oxidation level, and reduces residual moisture for shelf stability. This “lock-in” step preserves the crafted flavors so they stay vibrant from our farm to your teapot.

Quality You Can Taste

Between these headline stages, our team performs constant sensory checks: smelling leaf trays, feeling texture, and tasting small infusions. Weather shifts, leaf maturity, and seasonal nuances all affect the schedule, so we adapt the cycle to achieve a clean, refined cup every time.

Brewing the Results

The care you taste in the cup, clear aroma, layered flavor, and a smooth, lingering finish, comes from this patient, hands-on process. Whether you enjoy a bright, floral Oolong or a gently roasted, nutty style, each sip reflects hundreds of small decisions made with experience and respect for the leaf.

If you’re curious to explore, discover our best-selling Oolongs from Chiang Rai and experience the craft from leaf to cup, in your own teapot.