Core 03: Teas v.s. Processing Mathods

About Course

This course explores ball-shaped oolong processing—one of Taiwan’s most iconic tea styles. Students will learn how rolling, kneading, oxidation, roasting, and drying techniques create the signature pearl-shaped tea leaves and influence flavor, aroma, and mouthfeel. Through guided tasting and hands-on examination of leaf stages, the class reveals how ball-shaped processing differs from strip-style or open-leaf teas and why Taiwan became the global center for this craft.

Describe the complete processing workflow of ball-shaped oolongs.
Identify how rolling, kneading, and roasting affect tea flavor and structure.
Compare ball-shaped oolongs with strip-style and open-leaf oolongs.
Recognize sensory markers unique to ball-shaped processing.
Explain the relationship between cultivar choice and ball-style processing.
Evaluate ball-shaped oolongs with professional sensory standards.

Course Content

Introduction to Ball-Shaped Oolong Processing
Origin and evolution in Taiwan Why Taiwan adopted ball-shaped style: transport, preservation, aesthetics Common cultivars used: Qingxin, Jinxuan, Sijichun Overview: strip-style vs. ball-style oolong

Mini-Activity: Students examine dry leaf samples of ball-shaped vs. strip-style teas.

Processing Workflow Deep Dive
A step-by-step look at the entire process: Fresh Leaf Selection Withering (Sun + Indoor) Bruising / Shaking (Yaoqing) Fixation (Shaqing) Rolling & Kneading (Rou Nian) Tightening / Spherical Shaping Drying Roasting (Optional) Discussion: How each step changes aroma precursors, moisture, and leaf structure.

The Science of Rolling & Shape
How rolling affects oxidation distribution Compression and its influence on release of aroma during brewing Why ball-shaped teas unfurl slowly and offer multiple infusions Structural differences inside the rolled leaf

Flavor, Texture & Roasting
Light roast vs. medium roast vs. charcoal roast How roasting interacts with ball-shaped structure Understanding “layered aromatics” in Taiwanese oolong Evaluating liquor clarity, body, and finish

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Core 03: Teas v.s. Processing Mathods

About Course

What Will You Learn?

Course Content

Introduction to Ball-Shaped Oolong Processing
Origin and evolution in Taiwan Why Taiwan adopted ball-shaped style: transport, preservation, aesthetics Common cultivars used: Qingxin, Jinxuan, Sijichun Overview: strip-style vs. ball-style oolong

Mini-Activity: Students examine dry leaf samples of ball-shaped vs. strip-style teas.

Hands-On: Students observe and compare processing-stage photos or real leaf samples (if available).

The Science of Rolling & Shape
How rolling affects oxidation distribution Compression and its influence on release of aroma during brewing Why ball-shaped teas unfurl slowly and offer multiple infusions Structural differences inside the rolled leaf

Tasting Set A: Two teas of the same cultivar processed

Flavor, Texture & Roasting
Light roast vs. medium roast vs. charcoal roast How roasting interacts with ball-shaped structure Understanding “layered aromatics” in Taiwanese oolong Evaluating liquor clarity, body, and finish

Tasting Set B: Three ball-shaped oolongs with different roasting levels.

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About Course

What Will You Learn?

Course Content

Introduction to Ball-Shaped Oolong Processing Origin and evolution in Taiwan Why Taiwan adopted ball-shaped style: transport, preservation, aesthetics Common cultivars used: Qingxin, Jinxuan, Sijichun Overview: strip-style vs. ball-style oolong

Mini-Activity: Students examine dry leaf samples of ball-shaped vs. strip-style teas.

Hands-On: Students observe and compare processing-stage photos or real leaf samples (if available).

The Science of Rolling & Shape How rolling affects oxidation distribution Compression and its influence on release of aroma during brewing Why ball-shaped teas unfurl slowly and offer multiple infusions Structural differences inside the rolled leaf

Tasting Set A: Two teas of the same cultivar processed

Flavor, Texture & Roasting Light roast vs. medium roast vs. charcoal roast How roasting interacts with ball-shaped structure Understanding “layered aromatics” in Taiwanese oolong Evaluating liquor clarity, body, and finish

Tasting Set B: Three ball-shaped oolongs with different roasting levels.

Student Ratings & Reviews

Course Links

Find Events

Solutions

Contact Info

Phone

Email

Address

Introduction to Ball-Shaped Oolong Processing
Origin and evolution in Taiwan Why Taiwan adopted ball-shaped style: transport, preservation, aesthetics Common cultivars used: Qingxin, Jinxuan, Sijichun Overview: strip-style vs. ball-style oolong

The Science of Rolling & Shape
How rolling affects oxidation distribution Compression and its influence on release of aroma during brewing Why ball-shaped teas unfurl slowly and offer multiple infusions Structural differences inside the rolled leaf

Flavor, Texture & Roasting
Light roast vs. medium roast vs. charcoal roast How roasting interacts with ball-shaped structure Understanding “layered aromatics” in Taiwanese oolong Evaluating liquor clarity, body, and finish