Tea processing methods play a crucial role in determining the flavor, aroma, and overall quality of the final tea product. There are several key methods used in the processing of tea leaves, each with its own unique characteristics and impact on the final brew. Understanding these methods is essential for tea enthusiasts and professionals alike.

The main tea processing methods include withering, rolling, oxidizing, and firing. Withering involves allowing the freshly picked tea leaves to wilt and lose moisture, while rolling helps to break down the cell walls and release enzymes that initiate oxidation. Oxidation is a crucial step where the tea leaves are exposed to oxygen, leading to chemical changes that contribute to the tea's flavor profile. Finally, firing or drying stops the oxidation process and locks in the desired flavors and aromas.

Key Lesson Concepts:

• Withering - Allowing tea leaves to wilt and lose moisture
• Rolling - Breaking down cell walls and releasing enzymes
• Oxidizing - Exposing tea leaves to oxygen for flavor development
• Firing - Drying tea leaves to stop oxidation and preserve flavors