Processing Method:

1. Freshly plucked green leaves are rested in withering trough for 10-12 hrs. and withered by ± 65% supplying hot air and natural air as required.

2. Withered green leaves are rolled by roller for 30 to 40 minutes without tearing or crushing its natural looks.

3. After rolling it is sent spread evenly on fermenting floor for as required timing of 1 to 2 hrs. During this sensitive process tea gets highly oxidized and changes its properties, must be away from stinky objects.

4. After fermentation it is dried in dryer within the timing of 25 to 30 minutes under constant temperature.

5. Dried tea with aromatic properties is sent for sorting and grading, which gives of different grades like SFTGFOP, SF, TGOP, dust etc.

2gms. for 3-5 minutes at 203° F