basic steps of black tea processing are picking, withering, tumbling,
rolling, oxidation and drying. Based on the region, style and level
of oxidation, black teas can be of a light yellow, orange, red or
dark infusion color.
tea buds and leaves are picked then withered or softened so they can
be rolled by machines to break down the fibrous cell walls of the
leaves releasing essential oils to aid in fermentation.
leaves are sifted and separated by size onto honeycombed trays to
oxidize, dried at 200º Celsius, then packaged and sent to grateful
tea lovers around the world.