1.) During the first stage, the picked tea leaves are allowed to wilt in the sun or in hot air in order to remove most of the water.
2.) The next step is traditionally referred to as Yao-Qing. The edges of the leaves are bruised, since this will increase the effectiveness of the oxidation by making it easier for plenty of oxygen to access enzymes within the leaf.
3.) The third step is called Rou-Qing and involves tumbling of the tea leaves.
4.) During the fourth stage, the oxidation process is put to a halt. This step is called Sa-Qing and the tea leaves can be either fried by hand or by machinery. Oolong tea of supreme quality is typically hand fried.
5.) The Oolong tea leafs are now allowed to cool off, and later dried out completely.