Weighing the oxidized tea leaves for "Big Stirring":
The tea leaves after the Big Stir:
"Kill Green" (using high heat to stop oxidation):
Bruising the leaves to break down more cells and bring the leaf juices to the surface:
Using even heat to redistribute the moisture from the leaves, while preparing other batches of leaves that have just finished the killing green process. Next, it will be time for shaping the leaves:
*Thank you, Matthew, for the photos.