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After 9-10 times brewing, if you take the single tea leaf from the Gaiwan, it will return to what the tea leaf original looks like before producing. The leaf is plump and bright at the end, have gloss silk fabric, the sawtooth is relatively thick and blunt.

The color appearance of soup is yellow,light yellow, fresh, rich and gaudy. Here are the sixes kinds of Ti Kuan Yin color looks like after above brewing.Flavor is pure and slightly thin, take the caramel fragrantly.

Subsequent brewsings: A quality oolong tea is good for anywhere from 9 to 10 brewings with the best being traditionally the second and third. Each subsequent brewing follows basically the same steps: 35-60 seconds brewing and transfer to the serving pot. The aroma cylinders are not used in subsequent brews, however, and tea is served directly to the serving cups as they are emptied. Here are from 2nd brewing to 6th brewing looks like in the teapot(Gaiwan). Tea leaf looks like after 2nd brewing: Tea leaf looks like after 3th brewing: Tea leaf looks like after 4th brewing: Tea leaf looks like after 5th brewing: Tea leaf looks like after 6th brewing:

Oolong tea is a semi-oxidized tea, occupying the middle ground between green and black teas. Combining the best qualities of green tea and black tea, Oolong Tea is not only as clear and fragrant as GreenTea, but also as fresh and strong as Black Tea. If you drink Oolong tea, the natural aroma may linger in your mouth and make your throat comfortable. Anxi Ti Kuan Yin is one of the most famous and typical one among all the Oolong tea. With the new Autumn tea, here I show you how Ti Kuan Yin looks step by step by brewing with Gaiwan teapot. Preparation: The best warter for making Ti Kuan Yin is well water which is very naturl to better taste the aroma. Water should be brought to a boil and transferred to some kind of portable stove to keep it on the edge of boiling. The teapot(Mostly for Ti Kuan Yin, Gaiwan is used) should be clean ready for making tea on the drip tray. The cups and aroma cylinders (the latter only if present) should be also placed face-up on the drip tray. Here is high quality tea tea looks before brewing: Brewings: First round: The first round of brewing begins with filling the Gaiwan full of near-boiling water. The Gaiwan is filled to the brim and excess foam and tea leaves are simply swept aside by the lid before placing it firmly on top. A little extra hot water poured over the top helps keep the temperature high. The tea is brewed for approximately one minute and then quickly transferred to the serving pot to mix it evenly, avoiding uneven flavour from cup to cup. A narrow, metal filter can be used to catch fine particles that would spoil the flavour of the tea. The tea leaf looks after 1st brewing:

Please refer to below post: http://forums.egullet.org/index.php?showtopic=75974

The production of delicious oolong tea requires time-honored tradition and outstanding craftsmanship. Tea leaves are picked on the morning of a clear day. They should be picked in units consisting of one bud and three leaves and exposed to the sun. This is the first stage. The second stage is to dry them indoors to promote fermentation. The most crucial part in the production of oolong tea is when to stop fermentation. As oolong tea is fermented to some extent, it is called semi-fermented tea. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. After this, they are rubbed repeatedly to generate good flavor, aroma, and texture. Then they are dried using charcoal. At the final stage, a tea master grades the quality according to the flavor and characteristics of each batch. Here is some of the simple photos about the processing (Only some simple steps by photos, for actual processing is much more complex for tea masters to control the temperature and fermentation.) 1. Tea leaves avaiable in the season: 2. Pick up tea leaves in units of one bud and three leaves: 3.To exposure tea leaves in the sum for first fermentation: 4.Dry tea leaves indoors to promote fermentation: 5.To rub repeatedly in the circle bamboon (Yao Qing in Chinese) to generate good flavor, aroma, and texture and continuous fermentation: 6.To fry the tea leaves in the pan after fermentation is ok: 7.To wrap the tea leaves in the bags to round. 8.To wrap the tea leaves in the bags by machine 9.To break up the tea leaves after wrap finished and the form is round. 10.To dry the leaves by Charcoal and judge the grade.

To really make oolong tea is a kind of demonstrative performance, it let the drinkers understand the steeping technique of the Oolong tea Specially the famous tea Oolong tea, the swells process is extremely fastidious,it is a kind of tasting tea art which melts the traditional technique and the modern, has the local favour ,what it transmits is tea road spirits: such as Pure, elegant,and ritual,unite. Pure:Tea pure, the pure heart of tea host, melting the tea friend to be pure, are tea foundation. Elegant:Steep tea carefully, the rhyme exquisite body, the elegant tea bureau which show the flow of the tea skill. Ritual:Think of the nature, respect to the tea farmer, treat the tea customer honestly and friendly, that is the tea Germany for tea host. Unite:It is harmony between the person, the tea and the natural, belongs to the love of soul tea skill ,it is "road" for tea skill! Following the dissemination of Pure, simple and elegant tea skill, bama tea road will inspire the people to move towards a higher level life boundary. The white crane bathes (Washes the cup): And enhances the tea set temperature with the boiling water cleaning the cup. Oolong fall into the palace(Falls the tea): According to tea/water 1:20 proportions put the tea, may act according to individual hobby the tea shade suitable fluctuation tea quality. Hang the pot rinse tallness(making tea):Operates the canteen to enhance breaks in the tea set. The spring freezes faces:(blows froth)scrape off floats with tea lid. The Duke Guan patrols the city(pour tea):Soak for one to 3 minutes, then pour into various cups in turn. Hanxin counts soliders: Pour the tea until a little, then drip into each cup by drops to be even. Enjoy the color and smell the fragrance (look at tea):View the tea color in the cup, smell the fragrance of the tea. Sip the manna(to drink tea):First smell its fragrance, latter tastes its taste, sip while smell, drink thinly with the shallow cup.