Drying

干燥

Final moisture reduction to 2-5% to halt all enzymatic activity and ensure shelf stability. Methods include hot-air drying (most common), pan-drying, sun-drying (pu-erh maocha), charcoal roasting (traditional Wuyi oolongs), and basket firing. The drying method significantly impacts flavor: charcoal roasting adds smoky minerality, sun-drying preserves a raw vitality for aging, and hot-air drying provides a clean, neutral finish. Precise moisture control is critical — too much residual moisture leads to mold; over-drying creates a flat, lifeless tea.