Oxidation starts, heat is generated, and the juices remaining on the leaves develops its personality, its unique characteristics in taste and aroma. Roll Breaking Tea is being rolled to form twisted lumps which is broken up for futher fermentation. Fermentation Fermentation begun at the stage of rolling and continues until tea is fired. The oxidation taking place during the fermentation period is largely responsible for the flavour, strength, body, and colour of the black tea. Firing stops further oxidation by destroying the enzymes and bacteria which take part in the fermenting process.
Care is taken to regulate the temperature and the rate at which the tea goes through the dryer.
This is to ensure that the quality we produce are evenly and thoroughly dried. If the tea is fired too quickly it becomes case-hardened and the center of the lead remains moist. The tea is then consider to be below our quality standards. Delivery When the fired tea leaves come from the drier, large and small, broken and unbroken leaves are mixed together. All rights reserved.