Types of Tea
Black Tea
Black tea requires the most complex processing method. It begins with the fresh leaf being withered. The leaf is dried for up to eight hours on a bed of forced, blown air. This process speeds withering, removing just enough of the moisture to allow the leaf to be rolled without breaking.
After withering, the tea is rolled on rolling tables that curl the leaf and speed the fermentation process. After rolling, the tea is spread out in slightly humid "fermentation rooms," where the flavor increases over time. When the tea has reached its flavor "peak," it is then fired - heated to dry the tea and halt oxidation. The art of tea making requires the tea maker to judge the fermentation time correctly, so the tea can be fired at its most flavorful moment.
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