The traditional manufacturing techniques for Wuyi Rock Tea are considered the progenitor of Oolong Tea processing methods. In 2025, the production techniques of Wuyi Rock Tea were included as a sub-item in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. The traditional process of making Wuyi Rock Tea consists of 15 steps: withering → cooling → green-making (shaking ↔ cooling) → initial frying → initial rolling → secondary frying → secondary rolling → preliminary firing → sorting → cooling → sorting out → full firing → eating fire → bundling → supplementary firing. Due to its unique natural ecological environment and rigorous production process, Wuyi Rock Tea possesses distinctive qualities and styles. This article summarizes the traditional manufacturing techniques of Wuyi Rock Tea in hopes of offering insights and references for a deeper understanding and continued preservation of these techniques.

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### 1. Withering (Pouring Green)
Withering is the first step in the production process of rock tea and serves as a prerequisite for the formation of its aroma and flavor.

#### 1.1 Sun Drying
Sun drying must be done on clear days. Its degree is closely related to factors such as sunlight intensity, temperature, wind speed, and ground radiation. The primary objective is to evaporate a small portion of the water content within the tea leaves in a short period. Generally, the principle “preferably slightly underdone rather than overdone” should be followed. It's not advisable to solely rely on temperature, humidity, time, or weight reduction rate to determine the extent of sun drying but instead focus on changes in Leaf color and the evaporation of volatile aromas. Freshly picked tea leaves are poured into a green tray or spread out on a mat, shaken loose to dissipate heat, and then evenly laid out on a bamboo sieve after the initial spreading, with a thin layer (0.5–1.0 kg/m²). The duration of sun drying should be determined based on factors such as the age and variety of the tea leaves, harvest time, origin, and climate. “Drying according to the weather, observing the tea while drying,” usually lasts 15–30 minutes, with the tea leaves turned 1–2 times during this period. On days with intense sunlight, sun drying should be avoided to prevent the tea leaves from being scorched, which can cause a strong grassy odor and visible red changes in the leaves, severely affecting the quality of the finished tea.

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*Mr. Yao Yueming demonstrating the technique of initial spreading.*

#### 1.2 Heating Withering
In case of overcast or rainy weather or when the tea leaves are brought into the factory in the evening and cannot be sun-dried, they are placed in a withering loft for heating withering. The tea leaves are thinly spread on bamboo curtains, approximately 7 cm thick, and heated using charcoal. By utilizing the porous nature of the bamboo curtains and the leaf layers, hot air passes through the leaf layers to remove moisture and achieve the purpose of withering. During the heating process, a four-wheeled cart containing a pot with charcoal is moved back and forth beneath the withering loft to ensure even heat distribution above the leaf layers. The tea leaves need to be stirred regularly to ensure even heating. Temperatures exceeding 39°C can scorch the tea leaves, turning them red, so it's important not to exceed this temperature. The duration and degree of withering are shorter and lighter in the morning and longer and heavier in the afternoon. The thickness of the tea leaves for rain-dried tea is thicker than that for sunny-day late-Afternoon Tea, and requires more stirring. After withering, the tea leaves are placed in a soft basket and allowed to cool down in a large green tray before being spread out on a bamboo sieve. As the withered leaves have lost a significant amount of water, a larger quantity of leaves can be placed on each sieve. After cooling for a period, three sieves are combined into two, and the tea is transferred to the green room for green-making.

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*Color of the withered tea leaves*

The degree of withering is primarily determined by changes in the appearance of the leaves. Visually, the fresh green color of the tea leaves turns to a dark green and gradually fades, losing its original luster. Tactilely, the texture of the tea leaves changes from firm to slightly soft, the edges curl slightly, and the second leaf from the base of the shoot hangs naturally (the second leaf is used as a standard throughout the process). In terms of aroma, the grassy odor mixed with water vapor transitions to a light fragrance. When the withered leaves have reduced in weight by 10%–15%, yet the stems still retain sufficient moisture, the withering is considered adequate, and the leaves can be moved indoors for cooling.

### 2. Cooling
After withering, cooling allows the tea leaves to dissipate internal heat and continue to lose water (typically reducing by 2%–4%), which takes about 50–60 minutes. Both sun-dried and heat-withered tea leaves require cooling, allowing the leaves to redistribute their moisture evenly, lower their temperature, and become firmer again (known as “restoration”), with the tip of some withered leaves in the sieve becoming firm enough to pass through the sieve holes as an indicator of adequate cooling.

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### 3. Green-Making
Green-making is a signature step in the semi-fermentation process of Oolong Tea and a complex yet crucial step in the production of rock tea. It is a process where fermentation is the main focus, complemented by further moisture loss, with a slight kneading component. Green-making must be carried out in a dedicated green-making room that is clean, has controlled temperature and humidity, and is well-ventilated. The green-making room measures approximately 10.0 m long, 6.5 m wide, and 2.8 m high, with walls 40.0 cm thick made of mud. It has one entrance and a window on the north wall that can be opened and closed to regulate airflow and maintain fresh air inside. To avoid direct sunlight, the roof of the green-making room is constructed with a ceiling. There is ample space in the center of the room for operations. Relative humidity is ideally maintained between 75% and 80%. When nighttime temperatures drop, charcoal fires are lit in the center of the green-making room to maintain a temperature of 22–28°C, with 26°C being the most suitable for the fermentation of tea leaves.

Green-making follows the principles of “green-making based on observation of the tea and the weather”; adhering to the rules of heavy withering and light shaking, light withering and heavy shaking, more shaking and less green-making, starting light and progressing heavier; and the principles of varying the thickness of the spread leaves, cooling times, and shaking times.

#### Observing the Tea While Green-Making:
##### (1) Variety:
Varieties with a thick cuticle layer, such as Dahongpao and Rougui, are more resilient to shaking. Varieties with a higher number of stomata lose moisture faster and should be kept hydrated. Varieties that ferment easily, like Shuixian, Baxian, Baijiguan, and Shuigui, should be shaken lightly.
##### (2) Age and Maturity:
Younger tea leaves, which contain more water, require a longer time for moisture loss, sufficient sun-drying, multiple light shakes, and a longer green-making duration. Coarse and older tea leaves, which contain less water, require attention to hydration, thicker stacking, shorter cooling times, and heavier shaking to partially damage the cells around the edges to achieve the desired shaking effect.
##### (3) Origin:
Tea leaves from pit and ravine tea gardens tend to be larger and contain more water. For these, the initial stage of green-making should involve light shaking, thinner stacking, and longer cooling times, resulting in a longer green-making duration. Tea leaves from hillside or sun-facing tea gardens are smaller and contain less water. These can be shaken more heavily, stacked thicker, cooled for shorter periods, and undergo a shorter green-making duration. Tea leaves from prime rock fields are rich in internal substances and can have their green-making time extended as needed. Conversely, tea leaves from non-prime regions contain fewer internal substances and should not undergo too long of a green-making process, as this could result in a finished tea with low aroma and weak flavor.
##### (4) Time of Arrival at the Factory: