Several stages come while processing tea leaves, each of which is equally important. The first stage is withering, which is, in simple words, removing the moisture that is present in the tea leaves. The second stage is rolling, wherein the leaves are pressed between two metal plates. In this stage, the tea gets its aroma and flavour. The third stage is fermentation, where the fluid produced during rolling is put to use. The next stage is the drying of the leaves, almost at the consumable stage. Lastly, we sort the tea leaves into whichever type of tea they may be according to the sieve used to sort them.