Withered leaf is fed onto a shifter, from which it is fed into a rotar vane. The leaf is then processed through cutting, tearing and curling (CTC) machines, after which it is conveyed to the drier.
Rolling: This is where our tea leaves start developing their unique appearance and flavor profiles. As the soft leaves are rolled and shaped by machine, the cell walls of the leaf are broken, releasing the enzymes and essential oils that will alter the flavor of the leaf. Rolling exposes the c...
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