Tea Processing

Tea processing transforms freshly plucked tea leaves into the finished product through several key steps. First, the leaves are withered to reduce moisture, making them easier to handle. Then, they are rolled or crushed to release enzymes and juices, which initiate oxidation (for black and oolong teas). Oxidation involves exposing the leaves to air to develop flavor and color. Afterward, the leaves are heated—either by pan-firing, steaming, or baking—to stop oxidation and lock in flavors. Finally, the tea is sorted, graded, and sometimes dried further before packaging. Each step influences the tea’s taste, aroma, and appearance.