Tea Leaf Processing
General
- Plucking
- Withering / Wilting (To remove water, gives a slight level of oxidation)
- Disruption / Leaf Maceration (To speed up oxidation)
- Oxidation (For teas that require oxidation)
- Fixation / Kill-green (To limit oxidation at the desired level)
- Sweltering / Yellowing (Unique to Yellow Tea)
- Rolling / Shaping (Removes sap and juices to ooze out)
- Drying (To make it ready for distribution)
- Aging / Curing (Damping to add or enhance flavour, etc.)
- Sorting (Removing stems, etc. and classifying by colour, shape etc.)
Type-specific
https://en.wikipedia.org/wiki/Tea_processing#Type-specific
.png){kind=link}
 - Vertical.png){kind=link}
.png){kind=link}
 - Vertical.png){kind=link}
.svg){kind=link}
.png){kind=link}
