Hwangcha (Korean Yellow Tea)

Carefully select 1000 grams of young, tender fresh tea leaves, typically the bud and first two leaves. Discard any damaged or old fresh tea leaves.

Spread the fresh tea leaves thinly on a clean bamboo mat or tray in a well-ventilated, shaded area. Allow the fresh tea leaves to wilt for 4-6 hours, turning occasionally, until they lose about 20-30% of their moisture and become pliable.

Gently roll and bruise the wilted fresh tea leaves by hand or using a rolling machine. The goal is to break the cell walls without tearing the fresh tea leaves, releasing enzymes that initiate oxidation. Repeat this process several times over 30 minutes.