Red Jade production processing gallery

The unique looking Hong Yu teaplant — Red Jade black tea produ

The tea cultivar for producing Red Jade black tea — Hong Yu — is a unique looking one that reflects the wild nature of its ancestry

Freshly rolled leaves after the initial oxidation process — Red Jade black tea production

Contrary to Westernised black tea production, traditional black tea processing here, including that for Red Jade. the leaves are rolled both before and after the first few hours of oxidation to optimally render the delicate balance of all the factors in the tea's taste profile

Untangling freshly rolled tealeaves during gongfu black tea prod

The tea master untangles the rolled leaves to allow even looseness in the thickness for effective oxidation

Laying rolled tealeaves in layers of bamboo basket for further oxidation

A partner processing artisan at Chen's tea farm, having loosened up the freshly rolled tealeaves on shallow bamboo baskets, layers them on a rack for further oxidation. In Red Jade black tea processing, the leaves are rolled in separate sessions, with resting in between for optimum and gradual oxidation. This way the desired balance of freshness, aroma and depth of taste can be achieved. This is a far cry from the industrialised process.

Mist spraying in the oxidation (fermentation) chamber — Red Jade black tea

Control of the temperature and humidity during processing manages the resultant quality of the tea

Tasting during different stages of fermentation

Near the end of the processing, frequent tasting helps to ensure the best results

Playing with the farmer's boy on the side of a small Hong Yu tea garden

In another Hong Yu tea garden south of Yu Chi close to Mingjian, where we sometimes get our export grade Read Jade, the plants are more orderly and the owner is more comfortable having her toddler son wonder about.

Red Jade black tea

Red Jade black tea

Red Jade liquor

Red Jade infused leaves

Infused leaves of Tea Hong's Red Jade.

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