a. Withering: This step removes the excess moisture from the tea leaves.
b. Rolling: To get the characteristic flavour, the leaves are twisted to break the cells. This step exposes the natural juices to fermentation.
c. Fermentation: The tannin in the leaves is oxidised in order to impart a coppery red colour to the tea leaves.
d. Drying: In this process, tea leaves are put in an oven set at a temperature between 70 °C and 75 °C for two weeks.
e. Sorting: Tea leaves are sorted according to decreasing size.
