In this step, the tea is separated by the particle size and also its color, classifying it in different grades through the difference size of mesh, for later storage.
In this step we finish dehydrating the tea, until we reach an average moisture level between 2,5 and 4%.
In a controlled humidity room (80% relative humidity), the oxidation of the leaves occurs. In this step we obtain the typical color of black tea and its cup attributes like the brightness and astringency.
The finer smaller leafs (fines) are separated, including buds, from the bigger leafs and makes way to the breaking of leaf knots created in the rolling process.
In this step we count with two machines, which do the first and second rolling. The vegetable cells are exposed making way to the oxidization and the characteristics of the orthodox rolled loose leaf tea.
In this fase, air is applied to the withering tunnel, which reduces up to 50% of the moisture content in the leaf. This process is the one that contributes the most to produce tea´s flavour and aroma.
Every day we receive the harvest. We weigh the kilograms that arrive to the processing plant and we measure the quality of the green leaf, verifying also the characteristics of the product.