1. Pick the Leaves

• Harvest young, fresh leaves (top 2–3 leaves + bud is ideal)

• Do this in the morning after dew dries

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2. Air Out (Initial Drying)

• Spread leaves in a thin layer on:

  • bamboo trays

  • cloth

  • flat baskets

• Keep in a shaded, airy space

• Let them sit 2–6 hours

👉 This starts moisture evaporation

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3. Withering (Soft Drying Stage)

• Leave leaves to rest longer (indoors or shaded outdoors)

• Time: 12–24 hours

• Gently toss occasionally

👉 Leaves will:

• become soft + limp

• lose ~30% moisture

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4. Rolling (Optional but Powerful)

• Gently roll leaves in your hands

• This:

  • releases oils

  • shapes the leaves

  • boosts flavor

👉 This step breaks cell walls to develop aroma

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5. Final Drying (Lock It In)

Choose ONE method:

☀️ Sun Drying

• Lay leaves in sunlight

• Time: several hours to 1–2 days

🔥 Oven Drying (faster)

• Low heat: ~200°F (90°C)

• Check every 10–15 min

🌬 Air Drying (slow + gentle)

• Leave in warm, dry room 1–3 days

👉 Goal: reduce moisture to about 2–5% so tea is shelf-stable

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6. Cool + Store

• Let leaves cool completely

• Store in:

  • airtight container

  • dark, dry place

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🧾 IMAGE CHART (PROCESS FLOW)

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🍵 QUICK FLOW (EASY MEMORY)

Pick → Air → Wither → Roll → Dry → Store

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💡 PRO TIPS (tea witch energy 🌙✨)

• Don’t pile leaves — they’ll mold

• If they smell grassy → not dry enough

• If they crumble too fast → overdried

• Trust your senses: smell, touch, sound (they should be slightly crisp, not dusty)