Plucking
Workers hand-pick tea leaves from the bushes. They typically pick only the top two leaves and the bud.
Withering
The leaves are laid out to dry for several hours, which causes them to wilt and lose moisture.
Rolling
The withered leaves are rolled by machine or by hand to break down the cell walls and release the natural juices and oils.
Oxidation
The rolled leaves are spread out and left to oxidize for a specific amount of time, which can range from a few hours to several days. During this process, the leaves turn darker and develop their distinctive flavor and aroma.
Firing or Drying
The oxidized leaves are heated to stop the oxidation process and remove any remaining moisture. This is usually done by firing the leaves in an oven or using hot air.
Sorting
The leaves are sorted by size, shape, and quality to create different grades of tea.
Packaging
The tea is packaged in bags, tins, or other containers and prepared for distribution to markets and tea shops around the world.
