Orthodox Tea Production
Tea production involves three main steps: withering, rolling, and fermentation. Withering, which takes 12-18 hours, reduces leaf humidity by about 50% and prepares them for rolling. The rolling step breaks cells, letting cell fluid contact oxygen, initiating fermentation. Fermentation depends on perfect conditions and monitoring as it dictates tea quality. Enzymes develop taste profiles and change leaf color during this 2-3 hours long process.