See tea, make tea
The leaves are tumbled for a time until their aroma is approved by Master Huang. It is never the same timing. Only by smelling, touching and seeing the leaves can the master know when to stop yaoqing and proceed to further stages of oxidation. This gongfu ("masterful skill") is called kan cha zuo cha in Chinese, meaning literally "See tea, make tea." This refers to the concept that there is no prescribed formula for making tea. True tea artisans have to constantly sense the development of aromas and flavors in every aspect of the tea leaves as they are making tea, adjusting their process at every stage depending on the ambient temperature, humidity, seasonal harvest conditions, etc. Making tea is never the same twice; every batch is unique. After the leaves come out of the yaoqing tumbler, they smell of strong pit fruits and flowers. The grassiness is removed and the color of the leaf changes. The red bruising on the leaf shows the beginnings of oxidation.