The processing of the fresh green tea leafs to a exceptional tea full of character is slightly different from factory to factory, but also from harvest to harvest. The normal way of a black tea is as followed:
After being harvested the green leaf is directly transported to the factories that are located all over the green hilly landscapes of Ilam, Panchtar and Dhankuta. Here it is spread on withering tables and dried by warm air for about 14 hours. After having lost a first amount of moisture, the leaf is rolled, mostly in rolling machines but in case of very special teas by hand. Once the leaf structure is opened by the rolling process, the fermentation starts. For that the leaf is spread out in thin layers where it is exposed to cool fresh air. During this process, the typical flavor and aromas develop. The final step before the sorting into different leaf grades is the last drying which is also called firing.