When drinking Taiwanese oolong tea, you might notice something: the tea leaves are round.
Many of you have probably seen dry tea leaves curled into small pellets when brewing high-mountain oolong or Dong Ding oolong tea. But why are Taiwanese oolong tea leaves round?
The answer lies in a tea processing step called Tuan Rou (ball-rolling).
Tuan Rou is a process where tea leaves are wrapped in cloth and then rotated under pressure to remove moisture and tighten their shape. However, when Tuan Rou is discussed, you often see explanations that it's "to concentrate the flavor and aroma." What we at Cha-En actually observed and felt on-site was a slightly different picture.
In this article, based on our experience of witnessing the Tuan Rou process firsthand in Alishan, Taiwan, we will explain step-by-step what the Tuan Rou process is truly for, and what kind of experience brewing round tea leaves creates.
Why is Taiwanese Tea Round?
To start with the conclusion, Taiwanese tea leaves are round because the Tuan Rou process tightens and shapes the leaves.
However, not all Taiwanese teas are round. While some, like high-mountain oolong and Dong Ding oolong, are finished as spherical ball-shaped tea leaves, others, like Wenshan Baozhong tea, are finished as long and thin strip-shaped tea leaves. We will discuss this difference again later in the article.
What is "Tuan Rou" for making round tea leaves?
Tuan Rou generally follows these steps:
- Wrap the tea leaves in cloth
- Apply pressure to the wrapped cloth
- Rotate
- Tighten the tea leaves
- Remove moisture
- Shape them into a ball
- Repeat this process many times
It is sometimes confused with "Rounian" (rolling and kneading), a process that softens the tea leaves' tissues by rubbing them. However, Tuan Rou involves wrapping the tea leaves in cloth, applying pressure, and rotating them to remove moisture, tighten the leaves, and shape them.
The Tuan Rou Process in Alishan
We once had the opportunity to observe the Tuan Rou process for high-mountain oolong tea in Alishan, Taiwan.
What was most striking at the site was that the process of wrapping the tea leaves in cloth was meticulously done by hand. Although the rotating part of Tuan Rou was done by machine, it wasn't a case of "leaving everything to the machine." We were impressed by how the tea master continuously adjusted the process based on the condition of the tea leaves.
The tea leaves change significantly before and after Tuan Rou.
| Before Tuan Rou | After Tuan Rou | |
|---|---|---|
| Moisture | Damp | Dry |
| Shape | Closer to stick-like | Round |
| Color | Relatively dark green | Bright green |
It was a valuable experience to witness firsthand how the damp, stick-like tea leaves gradually tightened into a round shape as moisture was removed.
At the site, the Tuan Rou process seemed to be repeated more than 30 times. I expected it to be just a continuous rotation of the tea leaves, but I witnessed that they repeatedly opened the cloth from time to time to check the moisture content and shape of the tea leaves. Heating is also performed to remove moisture. The round tea leaves are created through this steady repetition of "rotate → open and check → rotate again."
Is Tuan Rou for Improving Taste and Aroma?
This is a point that is often misunderstood.
Some explanations suggest that "Tuan Rou breaks down the cells of the tea leaves, causing the essence to come to the surface, thereby concentrating the flavor and aroma." However, we believe that the base of the taste and aroma is already formed in the tea manufacturing process prior to Tuan Rou.
Rather than Tuan Rou significantly changing the taste and aroma, we view it primarily as a process to remove moisture from the tea leaves, tighten them, and shape them. If we oversimplify Tuan Rou as "a process to concentrate flavor," we might misunderstand its true role.
So, why make the tea leaves round?
The purpose of Tuan Rou is to remove moisture while tightening the tea leaves, and the dried tea leaves are shaped into small spheres. The tightly rolled tea leaves occupy less volume compared to their original size, making them easier to handle during storage and transportation.
What happens when you pour hot water over round tea leaves?
Now, moving away from the "purpose" of Tuan Rou, let's talk about the experience of actually drinking those round tea leaves.
When hot water is poured over tea leaves that have been tightly rolled through Tuan Rou, they gradually absorb moisture and slowly unfurl. Watching the tightly rolled leaves open up is one of the unique pleasures of Taiwanese tea.
The 2nd to 4th infusions are more interesting than the 1st.
What we've noticed when brewing round Taiwanese tea is the fascinating way the tea leaves and flavor evolve with each infusion.
In the first infusion, the tea leaves only open about 60-70%. We consider this an initial preparation infusion.
By the second and third infusions, the tea leaves are fully open. This is usually when the "characteristic" flavor of the tea begins to emerge. In our experience, the second to fourth infusions represent the true flavor of the tea, and among these, the third infusion often feels particularly good, as the steeping time is neither too long nor too short.
This doesn't mean that the purpose of Tuan Rou is "to make the third infusion delicious." Rather, it's the experience of the drinker: when you actually brew tightly rolled tea leaves, the leaves open up and the flavor changes with each successive infusion. Since Taiwanese tea can be enjoyed over several infusions, don't judge it by the first one; try to follow the changes in flavor over several infusions.
Round tea leaves vs. non-round tea leaves. What's the difference?
So, are all Taiwanese teas round? The answer is "no."
| Ball-shaped tea leaves | Strip-shaped tea leaves | |
|---|---|---|
| Representative teas | High-mountain oolong, Dong Ding oolong | Wenshan Baozhong |
| Tea leaf shape | Tightly rolled pellets | Long and thin |
| How they unfurl when brewed | Gradually unfurl with each infusion | Unfurl quickly |
Neither ball-shaped nor strip-shaped tea leaves are inherently superior; each is a unique characteristic born from its respective production method. Observing the shape of the tea leaves can be an entry point to understanding how that tea was made. The next time you choose a tea, try paying attention to the shape of the leaves—you might discover something new.
Summary
The round shape of Taiwanese tea embodies the craftsmanship of the Tuan Rou tea processing technique. The role of Tuan Rou is not to concentrate flavor and aroma, but to carefully shape the tea leaves by removing moisture and tightening them.
When hot water is poured over these round tea leaves, they gradually unfurl. The first infusion is a preparation, and the second to fourth infusions are the main event. Many people will find the third infusion particularly delicious.
Next time you brew Taiwanese tea, in addition to the taste and aroma, pay attention to how the tea leaves unfurl.
Frequently Asked Questions
Q. Why is Taiwanese tea round?
A. It is because of a tea processing step called Tuan Rou, where tea leaves are wrapped in cloth, rolled under pressure to remove moisture, tightened, and shaped into a round form.
Q. Does Tuan Rou improve the taste and aroma?
A. At Cha-En, we believe that the base of the taste and aroma is formed in the tea manufacturing process prior to Tuan Rou. Tuan Rou is primarily a process of removing moisture from the tea leaves, tightening them, and shaping them.
Q. How many infusions can I enjoy from round Taiwanese tea?
A. You can enjoy up to 5-6 infusions. With each infusion, you can enjoy the unfurling of the tea leaves and the change in flavor.
Q. Why are there both round and long, thin Taiwanese tea leaves?
A. Taiwanese tea includes both ball-shaped tea leaves, like high-mountain oolong and Dong Ding oolong, and strip-shaped tea leaves, like Wenshan Baozhong. Each is finished using different production methods.