What actually happens when we process tea?
We look at the biochemical and cellular changes occurring during the 24-hour process that turns fresh green leaf into dry black tea.
How process conditions interact with chemistry to determine to quality and how this can be optimized or, when done badly, lessened.
How orthodox manufacture differs from CTC.
How can leaf from one green bush make so many different types of tea?
Some of your tea processing FAQs answered.