Drying
During the course of the tea production process, the tea is rolled and
fermented after plucking. The high point of the fermentation occurs
when the leaves are placed on conveyor belts out of metal, so-called
floor dryers. The tea is dried for approximately 20 minutes using hot
air of 80-90 degrees celsius. During this time, the cell fluid sticks
to the leaves and gives it the dark brown to black colouring. The rest
humidity makes up about 5-6%.