:: How Is Tea Manufactured? Black teas are obtained by processing the fresh tea leaf (two and a half leaf), bud and stem of the plant called Camellia Sinensis. These process are: Withering: The objective of withering is to reduce the moisture in the tea leaf by up to 70%, depending on the region in which it's been grown.. This process takes between 12 and 17 hours, until the leaves are limp and pliable and will roll well. Rolling:  The tea leaves are then placed into a rolling machine, which rotates horizontally on a rolling table. This action creates the twisted wiry looking tea leaves. During the rolling process the leaves are also broken open, which starts the third process - oxidisation. Oxidation(Fermentation) : It's oxidation that contributes the most to a tea's flavour, colour and strength. This stage is critical to the final flavour of the tea. If left too long, the flavour will be spoilt. To oxidise tea, the leaves are put into troughs or laid out on tables. Oxidisation occurs when enzymes within the leaves react with the air and takes from between 30 minutes and two hours at about 26 degrees centigrade. It is during this process that the tea leaf changes from green, through light brown to a deep brown. Once the tea has reached the desired level of oxidation, the leaves are dried. Drying :  To stop the oxidization process, the tea is passed through hot air dryers. This reduces the total moisture content down to about 3% and the dried tea is ready to be sorted into grades before packing. Classification :  After the drying process the teas are classified into groups with regard to their thickness and quality. Packaging : The last process after the teas are classified into groups. They are packed in order to be offered to consumers.