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Tea leaves are harvested and immediately brought to the processing factory.
The leaves are roasted in a dryer at high temperatures for approximately 20 minutes. This is to stop the oxidation processes.
The withering process involves lowering the moisture content of the leaves. The leaves are placed on troughs with perforated beds. Dry air is blown in, and the leaves are then left to wither.
The leaves are crushed in rollers to release their flavours.
Once rolled, the leaves are left to ferment. This process is also known as oxidation which is a natural chemical process that occurs after the cells have been ruptured. This process takes about 2 hours and gives the leaves its distinctive black tea character.
The moisture content of the tea leaves is reduced to about 3%.
The leaves are dried to halt the fermentation process and its moisture content is reduced to about 3%.
Stalks or fibers are removed and the tea is graded according to the particle size.
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