Sun exposure is a crucial step in oolong tea production.
Through the warmth of sunlight, moisture within the tea leaves evaporates significantly, promoting the process commonly referred to as fermentation - more precisely, enzymatic oxidation.

Sunlight contributes not only heat but also photobiological effects.
Light exposure alters the cellular structures within the tea leaves and disrupts membrane permeability and osmotic balance.

As a result, tea polyphenols stored in the vacuoles are gradually released.
Once these polyphenols are released from the vacuoles, they come into contact with polyphenol oxidase in the cytoplasm.
This interaction initiates the oxidation process that defines oolong tea processing.

Oolong tea carries the aroma of sunlight.
It is reminiscent of the comforting scent of freshly washed quilts dried under the sun,
a gentle and soothing fragrance that lingers softly.