The tea is packaged and ready to be sold in the market.

This is the process of separating or typing each different quality of tea.

The chopped and rolled tea particle is dehydrated.

It’s an oxidation process. The chlorophyll decomposes and the leaves start to obtain a copper color. This is how the tea achieves its organoleptic characteristics.

The tea leaves are shredded so the juices can be realesed.

A percentage of moisture content is removed from the tea leaf with a physical process.  

The tea leafs are recollected manually by expert workers who only pick 2 or 3 tender leafs, which blossom periodically at the end of the branches which conform a table at waist height.