Black Orthodox Tea is more oxidized or fermented than the Green Tea and oolong tea so it is stronger in flavor and darker in color than the less oxidized teas. It is first withered to induce protein breakdown and reduce water content (68-70%), then rolled releasing the leaf juices and enzymes that activate oxidation. The process takes 45-120 minutes Manufacturing Process Step-1 Freshly Harvested Leaf (Two Leaf & Bud) Step-2 Trough withering Step-3 Rolling Step-4 Oxidation /Fermenting Step-5 Drying Step-6 Sorting & grading Step-7 Packaging
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Dharamsala, Himachal Pradesh