Tea processing technology

Tea processing transforms freshly plucked tea leaves into the final beverage through several key steps. First, leaves are withered to reduce moisture, then rolled to break cell walls and release enzymes. For black tea, leaves undergo fermentation, allowing oxidation that develops flavor and color. Green tea skips fermentation, maintaining a fresher taste. After processing, leaves are dried to lock in flavor and prevent spoilage. Additional steps like sorting and grading ensure quality. The specific methods and extent of each step influence the tea's taste, aroma, and appearance, resulting in a variety of tea types like green, black, oolong, and white teas.