Tea, as a particular assortment and as a whole, has had marked surges and decrease in popularity and, as a result, its processing has changed more than millennia.

  • Plucking
    Plucking is usually executed either by hand or machine. The plucked leaves are examined on the gathering point and weighed before they are transported to the tea manufacturing factory. Here, the supplied amounts are weighed again and registered before the actual tea production is started.
  • Withering
    Good qualities are fanned out on slats that are covered with jute, wire or nylon nets and positioned out in the sun/hot air to wither. The withering time takes, relying on the climate and mugginess substance of the leaf, between 14-18 hours. Normal qualities are spread on large sieves for the withering process. Large ventilators blow air from beneath through the leaf layers. 20% to 30% of the still thick, unmalleable leaf's moistness is diminished during the withering process.
  • Crushing, Tearing & Curling
    Once rolled for a half-hour, the whole leaves are torn in specially constructed thistle drums. The stems and leaf ribs are separated as a long way as possible and handiest the torn "meat" of the leaves is processed further. This straightforward processing gives a lot better yields contrasted with the traditional creation strategy. Due to the massive internal demand, this strategy is utilized in India is half of the whole preparation today.
  • Fermentation
    This oxidation and fermentation process already starts with rolling. The leaves are fanned out on huge loads in 10-15 cm thick layers in a special room with a room temperature of 40°C for 2/3 hours and also sprinkled with water. Thereby, the leaf takes up its copper-red to brown tone and begins to unfurl its unique fragrance which can be found again, when the tea is infused. The right fermentation is vital for the final high-quality of the tea.
  • Heating
    Now, the leaves are heated for 10 minutes with 280°C in wok-like, cast-iron pans. The leaves are squeezed against the hot surface and turned. On occasion, additionally large, automatic drums are utilized in this process. Because of the effect of the warmth, the plant's catalysts are converted. Oxidation can no longer occur and, consequently, the green tone and the fairly fresh or herb taste are preserved.
  • Sorting
    The completed tea is then sorted into normal grades through mechanical jostling strainers.