How to Dry Tea Leaves

According to legend, tea was discovered in China about 5,000 years ago, when the emperor's servants were boiling water and some dried leaves blew into the pot. The leaves colored the water, and the curious emperor decided to try the brew. Eventually, in the Tang dynasty, an elaborate culture developed around the preparation and drinking of tea. If you have access to freshly picked tea leaves, you can dry and brew your own classic tea at home, using slightly different techniques to make green, white, black or oolong-style tea. When selecting buds and leaves, new spring growth is best.

Things You'll Need

• Tea leaves and buds
• Steel or other non-reactive strainer
• Large soup pot
• Baking sheet or cookie sheet
• Oven
• Tea towel or bamboo tray
• Wooden spoon or spatula
• Airtight container

Instructions

1. To make green tea, select a young “flush” (the small, tender bud and leaves at the top of the bush). “Wither” the leaves by steaming them in a non-reactive strainer over a pot of boiling water for approximately one minute. Roll the softened leaves tightly so they will dry in a curly or twisted shape. Spread the rolled, steamed leaves and buds in a single layer on a cookie sheet and let air-dry. When partially dry (no longer soggy from steaming), heat in an oven set at 250 degrees Fahrenheit for 20 minutes, until dry. Place completely dried tea leaves in an airtight container and store in a dark, dry place.

2. To prepare white tea, select only unopened buds. White tea buds are very pale, with whitish or silvery hair. They make a delicate, nearly colorless tea that is highly prized by connoisseurs. Handle the buds carefully to avoid bruising, as this is an unfermented tea. Use the same tea-drying process as used to make green tea in Step 1.

3. To make black tea, rub the fresh tea leaves between your fingers or palms to “bruise” them. When the color changes to brown or reddish-brown, spread the leaves on a tray or baking sheet to ferment and air-dry thoroughly. This could take two to three days, depending on the humidity. As the leaves ferment, the flavor deepens. Complete the drying process by heating the fermented tea leaves in an oven set at 250 degrees Fahrenheit for about 20 minutes. Spread the leaves over the baking sheet in a single layer so they will dry evenly. Do not let the darkened leaves burn. Store black tea in an airtight container in a dry, dark place.

4. For oolong tea, which is tea that has been allowed to lightly ferment, spread fresh tea leaves and buds on a tea towel or bamboo tray and wilt them for about 45 minutes in the sun. Outside in full sun is best, but a sunny window will do if you let the tea wilt for about 15 minutes longer. After wilting, let the tea sit for several hours at room temperature, stirring occasionally with a large wooden spoon or spatula. Once the edges of the leaves turn brown, dry the tea on a baking sheet in a 250-degree oven for 20 minutes. Store in an airtight container.

References

• Star Chefs: The Rainbow of Tea
• The Herb Gardener: Drying Tea Leaves
• Fruit Lover's Nursery: Make Your Own Chinese Tea

Resources

• Stash: The History of Tea