Zou Shui and Huan Yang : Wuxia-Style Terms in Oolong Tea Processing

"Zou Shui" (moisture loss) and "Huan Yang" (moisture return) are two critical stages in Oolong tea processing-terms that are sometimes mistaken for martial arts techniques. "Zou Shui" refers to the process where tea leaves lose moisture and become supple following the "shaking" (or tossing) stage. Conversely, "Huan Yang" describes the "moisture return" phase during the subsequent resting period, where moisture from the leaf stems migrates back into the leaf blades, thereby fostering the tea's characteristic high aroma. Precise control over these two stages determines whether the Oolong tea will exhibit its signature qualities: "green leaves with red edges" and a lingering fragrance that persists even after seven infusions.