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Tea Production Process The tea manufacturing process varies for the different types of teas. In general, there are four steps in tea processing. Withering β The tea leaves begin to wither soon after picking. Withering is a process of removing excess water from the leaves, and allowing a very light amount of oxidation. Tea leaves can wither naturally by putting leaves under the sun, left in a cool breezy room, or by means of heated air forced over the withering racks The objective is to evaporate much of the tea leaf's water content (about 25-35%) so that the leaf becomes soft and pliable. This process usually takes 18-20 hours Bruising - In order to promote and quicken oxidation, the leaves may be bruised by tumbling in baskets or by being kneaded or rolled-over by heavy wheels. This also releases some of the leaf juices, which may aid in oxidation and change the taste profile of the tea. Oxidation - For teas that require oxidation, the leaves are left on their own in a closed room where they turn progressively darker. In this process the chlorophyll in the leaves is enzymatically broken down, and its tannins are released or transformed. This process is referred to as fermentation in the tea industry, although no true fermentation happens since this oxidative process does not generate energy. The tea producer may choose when the oxidation should be stopped. For light oolong teas this may be anywhere from 5-40% oxidation, in darker oolong teas 60-70%, and in black teas 100% oxidation. The oxidation time can last from 45 minutes to many hours depending on temperature, techniques and types of tea desired. Kill-green: Kill-green is done to stop the tea leaf oxidation at a desired level. This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes, without destroying the flavor of the tea. Traditionally, the tea leaves are panned in a wok or steamed, but with todayβs technology, kill-green is done by baking or "panning" in a rolling drum. Shaping - The damp tea leaves are then rolled to be formed into wrinkle strips. This is typically done by placing the damp leaves in large cloth bags, which are then kneaded by hand or machine to form the strips. This rolling action also causes some of the sap and juices inside the leaves to ooze out, which further enhances the taste of the tea. The strips of tea can then be formed into other shapes, such as being rolled into spirals, kneaded and rolled into pellets, or tied into balls and other elaborate shapes. Drying/Firing - Drying is done to "finish" the tea for sale. This can be done in a myriad of ways including panning, sunning, air drying, or baking. However, baking is usually the most common. Great care must be taken to not over-cook the leaves. 
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