Black Tea

The most widely consumed beverage the exact time of rolling is determined by the size of the leaf, with smaller leaf being rolled for shorter period than larger leaf. Rolling induces fermentation of the leaf, and when the leaf is judged to be appropriately fermented, the process is slowed by allowing the leaves to cool off on ventilated trays for 3 to 4 hours. Finally, the fermentation process is stopped by drying the teas under hot blowers, at which point the tea leaves turn from reddish hue to black. The teas are then passed through various sieves to grade them.