Oolong tea undergoes a few delicate processes in order to produce the unique aroma and taste. Typical Oolong tea is processed according to the following steps:

* Wilting. Sun dry or air dry to remove some moisture.
* Yaoqing. To bruise the edge of the tea leaf to create more contacting surface for oxidization.
* Rouqing. The tea leaves are tumbled for the next stage.
* Shaqing. Process to stop further oxidization. Depending on the quality of the leaves, they will be dried in a large pan over heat and stirred by hand (for premium tea) or by machinery.
* Cooling.
* Drying. To remove excessive moisture.
* Grading.
* Packaging.

I'm interested in that "grading" step. I wonder how much oolong tea is actually graded and by what means - size of leaf? quality of the tea?

There was a news story recently about Chinese tourists being sold inferior quality Taiwanese tea, so I guess grading in Taiwan does not refer to quality.

Even I'd like to know about the grading.. This is probably what determines the quality of the tea...