Tea Harvest :
Tea farmers pick qualified tea leaves from the tea farm. These tea leaves are brought to the factory plaza for outdoor wilt.Tea leaves which are picked from different period of time will be produced separately, so that the tea’s quality can be guaranteed.

The outdoor wilt will be processed until the leaf luster disappear, the leaf in wavy shape and a delicate aroma is coming out. Then, it can be moved into the house for indoor wilt.

Indoor Wilt :
After outdoor sunshine wilt, some chemical and physical reactions inside the tea leaves begin to proceed. Then, they are moved into the house for further wilt.

Manual Stirring :
In the process of indoor wilt, the leaf stir action is ongoing at the same time. Using hands to stir the tea leaves slightly will make the cells around the leaf edge break through rubbing each other. This would enable the air to penetrate into the tea leaves and generate well fermentation.

Machine Stirring :
The last step of the wilt progress is to move the tea leaves to the stir machine. The stir machine will stimulate further fermentation due to the tea leaves is rubbing each other by means of shake and stir actions.

Initial Baking:
After an appropriate fermentation, we can move on initial baking process. The baking purpose is to break the enzyme activity through high temperature and restrain further fermentation from the tea leaves. This would keep the aroma from disappearance and maintain the original fragrance of the tea leaves.
　　
Meanwhile, some water inside the tea leaves will be steamed after baking. This step will soften the tea leaves and make it easier for further shaping and drying processes.

Kneading and Twist :
Although the tea leaves become soft and loose after initial baking, while it is still in slice-shape instead of strip-shape. Therefore, further process will be necessary. The kneading and twist machine will make it become tight in strip-shape finally. It will dry the tea leaves evenly at the same time.

Initial Drying :
Some juice and water inside the tea leaves will be oozed during the kneading and twist process; therefore, it is necessary to do initial drying through the drying machine.

Q-Tea Process :
After initial drying, the tea leaves will be put into a cloth bag and shaped into a tea ball. The process to squeeze and knead the tea ball is called Q-Tea in Taiwan.

The Q-Tea procedure includes warming, squeeze, kneading and round mass disassembly, over and over again until the teas in tight half-ball shape.

Tea Mass Disassembly:
Although the tea leaves become soft and loose after initial baking, while it is still in slice-shape instead of strip-shape. Therefore, further kneading and twist process will be necessary. After it is proceeded for some time, the tea leaves will become a round mass. Thus, it is necessary to disassemble the round mass through a baking machine. The process is called round mass disassembly.

Final Drying :
After several twist and baking processes, the tea leaves will become tight gradually and the remaining water inside it will be steamed at the same time. At this moment in time, the tea leaves need to be dried immediately.
This is the last step; using high temperature to restrain the remaining enzyme activity after the initial baking process. This would prevent the tea from further fermentation and stabilize the tea’s quality.