1. Fresh leaf is spread thin on cloth in the sun (sun withering) for about 10–30 minutes, turned once or twice, until the leaf loses its shine and goes limp.鮮葉薄攤在布上曬太陽（日光萎凋）約 10–30 分鐘，中間翻動一兩次，直到葉面失去光澤、變軟。
2. It then moves indoors onto round bamboo trays (水篩) stacked in a rack with gaps between shelves, so cool air moves over both faces of the leaf. This indoor withering runs for hours, often through the night.隨後移到室內，攤在圓形竹篩（水篩）上，層層放在留有間隙的萎凋架裡，讓涼風吹過葉片兩面。室內萎凋要持續數小時，常常通宵。
3. Rainy days use a hot-air withering trough instead: a fan pushes warm air (about 30–35 °C) up through a mesh bed of leaf.雨天則改用熱風萎凋槽：風扇把約 30–35 °C 的暖風從網床下方吹過葉層。

As the leaf loses water, its cell membranes leak. Polyphenol oxidase (the browning enzyme) starts reaching the catechins it was kept apart from, and grassy green-leaf volatiles begin to fade.葉片失水後，細胞膜通透性增加，多酚氧化酶（使葉片變褐的酵素）開始接觸原本被隔開的兒茶素，青草味的青葉醇等揮發物也開始散去。

• Baozhong包種茶

  Sun withering日光萎凋 · 10–30 min10–30 分鐘
  Indoor withering & light tossing室內萎凋與輕浪菁 · 6–10 h, 3–5 tosses6–10 小時，浪菁 3–5 次

• Ball-rolled oolong球形烏龍

  Sun withering日光萎凋 · 10–30 min10–30 分鐘
  Indoor withering & tossing室內萎凋與浪菁 · 8–12 h, 4–6 tosses, overnight8–12 小時，浪菁 4–6 次，通宵

• Hong (red) oolong紅烏龍

  Sun withering日光萎凋 · 10–30 min10–30 分鐘
  Heavy withering & tossing重萎凋與重浪菁 · long, many hard tosses時間長，多次重浪

1. Leaf is spread on a mesh bed over a long trough. A fan under the bed blows warm air up through the leaf.茶菁攤在長槽上方的網床上，網床下的風扇把暖風往上吹過葉層。
2. The maker sets the air temperature and fan speed, and turns the leaf by hand now and then so it wilts evenly.製茶師調整風溫與風速，不時用手翻動茶菁，讓萎凋均勻。
3. It's used mostly on rainy, cold or overcast days when sun withering isn't possible. Some farms also use blowers to speed up indoor withering.多用在下雨、寒冷或陰天、無法日光萎凋的時候；也有茶廠用送風機加快室內萎凋。

Water leaves a leaf faster when the air around it is warmer, drier and moving. The trough controls all three, so the maker can recreate what a good sunny afternoon would have done. Too hot, though, and the leaf edges cook instead of wilting.周圍空氣越暖、越乾、流動越快，葉片失水就越快。萎凋槽同時控制這三項，讓製茶師能重現好天氣午後的效果；但溫度太高，葉緣會被燙熟而不是萎凋。

• Baozhong包種茶 as an alternative作為替代

  Sun withering日光萎凋 · 10–30 min10–30 分鐘

• Ball-rolled oolong球形烏龍 as an alternative作為替代

  Sun withering日光萎凋 · 10–30 min10–30 分鐘

• Hong (red) oolong紅烏龍 as an alternative作為替代

  Sun withering日光萎凋 · 10–30 min10–30 分鐘

1. Leaf is spread on wide mesh screens that slide into a tall rack, one screen per tier. The machine filmed at one Taiwanese factory has sixteen tiers, with gaps between them so air reaches the leaf.茶菁攤在寬大的網盤上，一層一盤插進高高的立架。台灣一間茶廠拍到的機台有十六層，層與層之間留有空隙讓空氣流通。
2. In front of the rack is a lift: a frame that rides up and down four posts. It rises to one tier, the screen slides out onto it on rollers (the horizontal transfer, 水平傳動), and the frame lowers it to a bed of floorboards.立架前方是升降機：一個沿著四根立柱上下移動的框架。它升到某一層，網盤靠滾輪水平拉出到框架上（水平傳動），再降到地上的木地板。
3. At floor level the leaf can be worked by hand, as it would be on cloth and racks. Then the lift raises the screen, pushes it home and moves on to the next tier, bottom to top.降到地面後，可以像在萎凋布或竹篩上一樣用手處理茶菁。接著升降機把網盤升回原層、推回架內，再換下一層，由下往上。
4. The room is kept closed so its air can be held steady, often with air-con. Smaller farms do the same work by hand with racks and bamboo trays; machines like this are for larger factories.萎凋室保持密閉，以便穩定室內空氣條件，常會搭配冷氣。小茶農用萎凋架和竹篩人工完成同樣的工作；這類機器多見於較大的茶廠。

Water leaves the leaf faster when the air is warm, dry and moving, and slower when it is cool and humid. Holding all three steady sets the rate, which matters as much as how much water is lost: the leaf needs time for its chemistry to change.空氣越暖、越乾、流動越快，葉片失水越快；涼爽潮濕則變慢。把這三項穩住就等於設定了失水速度。速度和失水量一樣重要：葉片需要時間讓化學變化發生。

• Baozhong包種茶 as an alternative作為替代

  Indoor withering & light tossing室內萎凋與輕浪菁 · 6–10 h, 3–5 tosses6–10 小時，浪菁 3–5 次

• Ball-rolled oolong球形烏龍 as an alternative作為替代

  Indoor withering & tossing室內萎凋與浪菁 · 8–12 h, 4–6 tosses, overnight8–12 小時，浪菁 4–6 次，通宵

• Hong (red) oolong紅烏龍 as an alternative作為替代

  Heavy withering & tossing重萎凋與重浪菁 · long, many hard tosses時間長，多次重浪

1. A long cylinder of woven bamboo (or perforated mesh) lies on rollers and turns slowly, about 15–25 rpm. Leaf goes in through a door in the side.一個用竹篾編成（或用網孔板做成）的長圓筒架在滾輪上，以每分鐘約 15–25 轉慢慢轉動。茶菁從側面的門投入。
2. The leaves ride up the wall, then tumble back down, rubbing against each other and the bamboo. That friction bruises the leaf edges.葉片隨筒壁被帶上去，再翻落下來，彼此摩擦、也與竹壁摩擦，這種摩擦會碰傷葉緣。
3. Each toss lasts a few minutes, then the leaf rests on trays for 1–2 hours. The maker repeats this 3–6 times, tossing longer each round, and reads the leaf by smell and by the red rim spreading along its edges.每次浪菁幾分鐘，然後攤回竹篩靜置 1–2 小時。製茶師重複 3–6 次，每次時間加長，憑香氣和葉緣逐漸擴大的紅邊來判斷。

Bruised cells mix polyphenol oxidase with catechins. Their products, theaflavins and thearubigins, turn the leaf edge red-brown and build floral and fruity aroma. Water also moves up from the stem into the leaf (走水) between rounds.碰傷的細胞讓多酚氧化酶與兒茶素混合，生成茶黃素與茶紅素，使葉緣變紅褐，並形成花果香。兩次浪菁之間，梗裡的水分也會向葉片移動（走水）。

• Baozhong包種茶

  Indoor withering & light tossing室內萎凋與輕浪菁 · 6–10 h, 3–5 tosses6–10 小時，浪菁 3–5 次

• Ball-rolled oolong球形烏龍

  Indoor withering & tossing室內萎凋與浪菁 · 8–12 h, 4–6 tosses, overnight8–12 小時，浪菁 4–6 次，通宵

• Hong (red) oolong紅烏龍

  Heavy withering & tossing重萎凋與重浪菁 · long, many hard tosses時間長，多次重浪

1. A steel drum about 80 cm across turns over a row of gas burners. The drum wall runs at roughly 250–300 °C.直徑約 80 公分的鋼製滾筒在一排瓦斯爐上方轉動，筒壁溫度約 250–300 °C。
2. Leaf goes in through the mouth and is lifted and dropped against the hot wall for about 5–10 minutes. Steam pours out of the mouth, and the grassy smell gives way to a sweet, cooked-fruit one.茶菁從筒口投入，被反覆帶起、落在熱壁上約 5–10 分鐘。筒口冒出大量水蒸氣，菁味轉為甜熟的果香。
3. To empty it, the motor reverses. Fins inside the drum act like a screw and walk the leaf out of the mouth onto a bamboo sieve.出茶時馬達反轉，筒內的導葉像螺旋一樣把葉片送出筒口，落到竹篩上。
4. The same kind of drum, run much cooler, is used later as a tumble heater. It warms ball-rolling leaf to about 60–65 °C between rounds so the leaf bends without cracking.同類滾筒以低得多的溫度運轉，後來也當作「炒熱」用：在團揉各輪之間把茶葉加熱到約 60–65 °C，使葉片柔軟、彎折不易斷。

Polyphenol oxidase loses its shape and stops working once the leaf passes about 70–80 °C. Oxidation stops there, so the colour and aroma built during tossing are locked in. The heat also drives off the low-boiling grassy compounds (hexenal, hexenol).葉溫超過約 70–80 °C 後，多酚氧化酶的結構被破壞而失去活性，發酵就此停止，浪菁時形成的顏色與香氣被固定下來。高溫同時趕走低沸點的菁味（己烯醛、己烯醇）。

• Baozhong包種茶

  Kill-green殺菁 · 5–8 min at 250–270 °C250–270 °C，5–8 分鐘

• Ball-rolled oolong球形烏龍

  Kill-green殺菁 · 6–10 min at 260–300 °C260–300 °C，6–10 分鐘
  Ball rolling loop團揉循環 · 20–30+ rounds, 8+ h20–30 輪以上，8 小時以上

• Hong (red) oolong紅烏龍

  Kill-green殺菁 · ~6–10 min約 6–10 分鐘
  Ball rolling loop團揉循環 · many rounds多輪

1. Kill-greened leaf goes in while it's still warm. Above the table, a heavy bowl-shaped presser (the 揉椀) holds the leaf down.殺菁後的茶葉趁熱放入，揉盤上方有一個沉重的碗狀壓蓋（揉椀）把葉子壓住。
2. The table carries copper ribs, half-moon shaped, fanning out from the centre. As the machine turns, the leaf mass rolls over itself against the ribs.揉盤上有銅製的半月形稜骨，由中心向外放射排列。機器轉動時，葉團就貼著稜骨不斷翻滾。
3. A wheel on top sets how hard the bowl presses. Makers usually start light, press harder in the middle, then ease off.上方的轉輪控制壓蓋的力道，通常先輕、中段加重、最後放輕。
4. It was invented in 1894 by Mochizuki Hatsutarō (望月發太郎) of Shizuoka, Japan, and reached Taiwan in the 1910s. Early machines were hand-cranked; later ones were driven by belt and motor.1894 年由日本靜岡縣的望月發太郎發明，1910 年代引進台灣。早期以手搖轉動，後來改用皮帶與馬達傳動。

It does the same job as any roller: twist the leaf and rupture its cells so the juice coats the surface. The domed bowl presses less hard than a flat lid, which suits oolong and Baozhong leaf that has to keep its shape rather than be broken up.作用與其他揉捻機相同：揉捲葉片、使細胞破裂、茶汁附著在葉表。碗狀壓蓋的壓力比平面壓蓋輕，適合需要保持外形、不宜揉碎的烏龍與包種茶。

• Baozhong包種茶

  Rolling揉捻 · 6–7 min, de-clump, 3–4 min6–7 分鐘，解塊後再 3–4 分鐘

• Ball-rolled oolong球形烏龍

  Rolling揉捻 · ~6–8 min約 6–8 分鐘

• Hong (red) oolong紅烏龍

  Rolling揉捻 · ~6–8 min約 6–8 分鐘

1. Freshly kill-greened leaf is loaded hot into a bottomless cylinder (the barrel) that sits on a round table with raised ribs.剛殺菁的熱葉裝進一個無底圓桶（揉桶），桶下是帶有凸稜的圓形揉盤。
2. A crank swings the barrel in a circle over the table. A screw-down lid presses on the leaf, so the leaf mass rolls over itself against the ribs.曲柄帶動揉桶在揉盤上做圓周運動，上方可旋緊的壓蓋向下加壓，使葉團在稜骨上不斷翻滾。
3. A rolling takes about 5–10 minutes: start light, press harder in the middle, ease off at the end. Coarse leaf may get a second rolling after de-clumping.一次揉捻約 5–10 分鐘，先輕、中段加重、最後放輕。粗老葉解塊後可再揉一次。
4. This flat-lid type descends from the Jackson roller that Japanese-era factories brought in for black tea. For oolong and Baozhong, most farms use the bowl-shaped Mochizuki roller instead.這種平面壓蓋的機型源自日治時期工廠為製紅茶引進的傑克遜式揉捻機。製烏龍與包種茶時，多數茶廠改用碗狀壓蓋的望月型揉捻機。

Breaking cell walls lets juice (catechins, amino acids, sugars) reach the leaf surface, where it dissolves quickly in the cup. Black tea is rolled hard here, before it oxidises, so the enzyme can reach as much of the leaf as possible.細胞壁破裂後，茶汁（兒茶素、胺基酸、醣類）附著到葉表，沖泡時容易溶出。紅茶在發酵前就在這裡重揉，讓酵素盡量接觸整片葉子。

None of the three teas on this site use it.本站介紹的三種茶都不用它。

1. Leaf drops from a hopper onto a spinning shaft fitted with pegs or paddles inside a short drum.茶葉從進料斗落進一個短筒，筒內有一根裝著齒釘或槳葉的旋轉軸。
2. The pegs pull the lump apart and throw the loose leaf out of a chute onto a tray. It takes seconds per batch.齒釘把茶團扯開，再把鬆散的葉片從出料口拋到盤裡，每批只需幾秒鐘。
3. In ball rolling it runs after every cloth-ball pass, so the leaf is opened, cooled and evened out 20 or more times.團揉時，每一次布球揉完都要解塊一次，所以茶葉要被打散、散熱、勻整二十多次。

Loosening stops the inside of the lump from overheating and stewing, and evens out moisture before the next heat or press.打散可防止茶團內部悶熱，並在下一次加熱或擠壓前讓含水更均勻。

• Baozhong包種茶

  De-clumping解塊 · seconds數秒

• Ball-rolled oolong球形烏龍

  Ball rolling loop團揉循環 · 20–30+ rounds, 8+ h20–30 輪以上，8 小時以上

• Hong (red) oolong紅烏龍

  Ball rolling loop團揉循環 · many rounds多輪

1. A tall cabinet holds several layers of moving chain-plate mesh. Leaf spread on the top layer travels to the end and tips onto the layer below, zig-zagging down.高大的箱體內有多層移動的鏈板網。茶葉鋪在最上層，走到盡頭翻落到下一層，如此之字形往下走。
2. A furnace and fan blow hot air (about 90–110 °C at the inlet) up through the layers, counter to the leaf's path.火爐和風扇把熱風（入口約 90–110 °C）由下往上吹過各層，方向與茶葉行進相反。
3. Strip tea is dried once or twice. Ball oolong gets an early part-dry (初乾) before ball rolling, a final dry after, and is sometimes warmed in the dryer between rolling rounds.條形茶烘一到兩次。球形烏龍在團揉前先「初乾」，團揉後再「足乾」，各輪之間有時也用它來加溫。

Below about 5% water the leaf's chemistry slows almost to a stop and microbes can't grow. Gentle heat also starts the first browning (Maillard) reactions that give a cooked, sweet note.含水低於約 5% 時，葉中的化學反應幾乎停止，微生物也無法生長。溫和的熱也開始了最初的梅納反應，帶出熟甜香。

• Baozhong包種茶

  Drying乾燥 · ~100–110 °C, 25–30 min, twice約 100–110 °C，25–30 分鐘，兩次

• Ball-rolled oolong球形烏龍

  Part-drying初乾 · to ~30–40% water到含水約 30–40%
  Final drying足乾 · ~95–110 °C, to < 5%約 95–110 °C，到 5% 以下

• Hong (red) oolong紅烏龍

  Drying乾燥 · to < 5%到 5% 以下

1. About 7–10 kg of warm leaf is poured onto a square cloth (茶巾) that hangs in a ring of curved steel 'petals'.約 7–10 公斤溫熱的茶葉倒在一塊方形茶巾上，茶巾掛在一圈彎曲的鋼製「花瓣」中間。
2. The petals close around the bundle like a lotus closing. The base spins, which twists the cloth's tail and pulls the ball tighter and rounder with every turn.花瓣像蓮花合攏一樣把布包圍住，底座旋轉，把布尾擰成一束，每轉一圈布球就更緊更圓。
3. The operator holds the twisted tail on a bar and judges tightness by feel. The finished ball, about 30–40 cm across, goes straight to the cloth-ball roller.操作者用握桿握住擰緊的布尾，憑手感判斷鬆緊，成形後約 30–40 公分的布球直接送去布球揉捻機。

Warm leaf (about 60–65 °C) is plastic: its cell walls and pectin soften, so the leaf can be bent and folded without snapping. Squeezed from every side, each leaf curls around itself and its stem.溫熱（約 60–65 °C）的葉片具有可塑性，細胞壁和果膠變軟，可以彎折而不斷。四面受壓之下，每片葉子會繞著自己和茶梗捲曲起來。

• Ball-rolled oolong球形烏龍

  Ball rolling loop團揉循環 · 20–30+ rounds, 8+ h20–30 輪以上，8 小時以上

• Hong (red) oolong紅烏龍

  Ball rolling loop團揉循環 · many rounds多輪

1. The cloth ball sits in a curved, half-moon-shaped trough. A heavy pressure plate comes down on top of it.布球放在一個半月形的弧形槽裡，上方有一塊沉重的壓盤壓下來。
2. The plate rocks in an orbit while it presses, so the ball rolls round and round in the trough the way you'd roll dough between your palms. The flat-plate version (平揉機) does the same between two flat plates.壓盤一邊施壓一邊做迴旋擺動，布球就在槽中不停滾動，像在兩掌之間搓麵糰一樣。平板式的「平揉機」則是在兩塊平板之間做同樣的動作。
3. After a minute or two the ball is untied, the leaf is de-clumped and warmed, and the whole cycle starts again. A batch of ball oolong goes round about 20–30 times or more over 8+ hours.揉一兩分鐘後拆開布球，茶葉解塊、加溫，再開始下一輪。一批球形烏龍往往要這樣循環 20–30 次以上，歷時 8 小時以上。

Each pass curls the leaf a little more and squeezes out a little more water. Done in many small steps, the ball tightens without crushing the cells all at once, so the tea keeps its aroma and lasts many infusions.每一輪都讓葉片多捲一點、多擠出一點水分。分很多小步完成，茶球緊結而不會一次壓碎細胞，所以能保留香氣、耐沖泡。

• Ball-rolled oolong球形烏龍

  Ball rolling loop團揉循環 · 20–30+ rounds, 8+ h20–30 輪以上，8 小時以上

• Hong (red) oolong紅烏龍

  Ball rolling loop團揉循環 · many rounds多輪