Answer:
Processing of tea goes through five operations: Withering: Leaves are spread out on racks for 12 to 18 hours to remove moisture. Bruising: The leaves are bruised by shaking and tossing in a bamboo tray or rolling over by heavy wheels. This breaks the cells so that the juices are exposed for fermentation. Fermentation: After bruising, the leaves are spread out and the tannins in them is partly oxidised. Drying or Firing: The leaves are then put into an oven at high temperature for 24 minutes. The tea now resembles normal black tea. Sorting: The tea is then sorted into grades according to size.
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