The British preference for strong black tea led to the development of teas that undergo full oxidation. The process follows these steps:
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Withering: Freshly picked tea leaves are left to wither, reducing moisture content and making the leaves more pliable for rolling.
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Rolling: The leaves are mechanically or manually rolled to break open the cells, allowing the enzymes to react with air, which starts the oxidation process.
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Oxidation: This critical stage involves leaving the rolled leaves exposed to air. As they oxidize, the leaves darken, developing the deep, rich flavors characteristic of black tea. For teas destined for the British market, oxidation is often more extended to create a bolder, more intense tea.
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Firing: Once the leaves reach the desired oxidation level, they are fired (or dried) to stop the oxidation process and ensure shelf stability. This step also enhances the tea's flavor.
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Sorting and Grading: After firing, the leaves are sorted by size. Whole leaves are generally more delicate in flavor, while smaller leaf particles (used in tea bags) produce a stronger brew, favored by many British tea drinkers.
