Manufacturing process of semi-spherical Oolong Tea:
Picking→Indoors withering and stirring→Stop Oxidation→Rolling→Initial drying or baking→Rolling and pan frying 3-5 times→Secondary drying and baking→Semi-spherical Oolong Tea

Manufacturing process green tea:
Picking→Stop Oxidation→Rolling→Drying→Green tea.

Manufacturing process black tea:
Withering→Rolling→Unblocking and screening→Stop oxidation→Drying→Black Tea

	Picking: Outdoors sunshine withering or hot air withering: To dry the picked tea under the sun for dehydration and to remove the tea leave odor. The so-called hot air withering relates to baking the tea in a cereal husk drier.
	Indoors withering and stirring: Leave the tealeaves indoors for dehydration and fermentation, where stirring would accelerate the process of removing moisture. A poor stirring would result in the lack of aroma, tone, and flavor in the tea.  Where as, excessive stirring would cause the tea to turn dark gray, bitter and loose its original flavor.
	Stop Oxidation: This step is available in either manual frying or mechanical frying, where high temperature would stop fermentation. When fermentation stops, the aroma of the tea comes out.
	Rolling: Rolling tealeaves would allow easy shaping of the tea as the molecular construction is destroyed and the fluid is squeezed out.  This makes the flavor and the taste of the tea to come out easily when steeping the tea.
	Initial dry and baking: This step is to secure the quality of the tea as it removes the odor of the natural tealeaves while minimizing the bitter taste.