First of all, Tea came from the Camellia sinensis plant which can be grown in a warm
climate, and it takes four years before the farmer can start harvesting leaves .
Next, when harvesting time comes, tea leaves are reaped from - Camellia sinensis plant- by
using the thumb and forefinger. and this process we can call it ‘Plucking’.
Following this, we have Withering or Wilting process where leaves are left for a time to begin
wilting to remove excess water from the leaves and allows a very slight amount of oxidation.
After that “Disruption” process come and also this process is known as “leaf maceration” in
some countries where the teas are bruised or torn to promote and quicken oxidation.
Then, we have the “Oxidation process”. In that process the leaves of tea are left in room to
turn progressively darker, and also this room’s climate is controlled by human by using custom
equipment.
Next of that we need to stop the tea leaf oxidation at a desired level. So we have “Kill-green”
process.
Then we have “Yellowing” and we use through this process, leaves are heated for 6–8 hours
to turn tea leaf to yellow color.
After that, the tea is dried to be ready for sale. according to farmers there are a lot of ways to
dry the tea such as panning, sunning, air drying, or baking. and Baking is the most common
way.
Lastly, Our lovely tea is young and ready to travel round the world, but some of tea need
additional aging, secondary fermentation, or baking to reach their drinking potential.
so, we have Aging process.