– Selecting freshest tea leaves: Tea leaves are picked by hand to get the highest quality.

– Withering: Freshly harvested tea leaves are withered under a fan cooling system to achieve the desired amount of moisture.

– Rolling: Through the rolling process, the cell walls of tea leaves are broken, releasing their enzymes and other compounds.

– Cutting/Tearing/Curling (CTC): Tea leaves pass through cylindrical rollers with sharp teeth that will crush, tear and curl the tea into tiny, hard green pellets.

– Fermentation: Fermentation creates some chemical changes that make the color and taste of black tea.

– Drying: The tea is dried to stop the fermentation process and finish the tea for sale.

– Sorting and classifying tea grades: Black tea is removed from impurities and classified into different grades.