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Why does this tea look

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like tiny green knots?

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Meet Tieguanyin,

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an oolong closely
associated with Anxi,

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in China's Fujian province.

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Repeated rolling and shaping

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curl the leaves
into compact forms.

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They don't grow that way.

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Put a rolled leaf in
water and watch.

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As the dry leaf takes up water,

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it swells and gradually opens,

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revealing what
was tucked inside.

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But green-looking leaves

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don't make this green tea.

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Oolong processing
includes partial oxidation,

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followed by heating
to stop that stage.

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Rolling gives this tea
its compact shape;

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processing gives it its character.

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Roasting can change
the color and aroma,

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so Tieguanyin doesn't have

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just one look or taste.

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Next time you brew,
compare a dry leaf

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with the opened one.

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How much was hidden
in that little knot?