It has been colder than usual for this spring's Taiwanese Oolong. When we arrived on Alishan, the farmers were just starting to pick tea. We were lucky to get to participate in a lot of the tea making process.
Tea rolling to shape the oolong balls
"Stir Green" is a process to help water evaporate evenly from the leaves; its needed for the oxidation of the tea leaves and help them "waken" with the right flavor at the right time
A tea maker showed us how to "stir green"
Outdoor withering and oxidizing