After harvesting, the tea leaves are dried with natural or artificial ventilation.
We then move to the rolling of the leaves, which aims to break the fibres of the leaves to allow the oxidation (often called fermentation).
The temperature is around 30°C and as soon as the leaves change colour from bright green to a red copper, oxidation is complete.
To end the oxidation process, the leaves are passed through hot air dryers to reduce the moisture.
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