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