Tieguanyin is a type of Oolong tea, classified as a semi-fermented tea, positioned between green tea and black tea, hence also known as "Qingcha." Among all Chinese teas, Tieguanyin boasts the most intricate production process, with "rocking green" being the pivotal step in its creation—the unparalleled aroma originates from this technique.

Tieguanyin and other Oolong teas do not emphasize tender buds like green tea; the leaves used are typically as large as tree leaves.

Sun-withering

The timing for sun-withering is crucial, usually performed after 3 PM when sunlight softens, lasting 15–30 minutes.

Cooling

Cooling supplements sun-withering and occurs in a well-ventilated indoor space, with leaves turned every 30 minutes to an hour.

Rocking Green

This is the key to Tieguanyin's production. The leaves achieve semi-fermentation through friction during rocking. Afterward, the leaves re-green and undergo repeated rocking and cooling 3–5 times.

Pan-frying

Traditional pan-frying is done entirely by hand to monitor temperature changes closely, with the pan typically heated to 250°C–280°C.

Rolling

This is another unique step in Oolong tea production. The leaves are wrapped in cloth and rolled under pressure to form tight, distinctive strips resembling a dragon's shape.

The goal is to reduce moisture content below 6%, alternating between rolling and drying: initial drying, rolling, secondary drying, re-rolling, and final drying, resulting in "rough tea."

After sorting and sifting, the "rough tea" is packaged for sale. Due to its susceptibility to air exposure, Tieguanyin is typically vacuum-sealed and stored in a refrigerator at home.