In the orthodox processing method, only the top two leaves from each branch are picked, at the precise moment when they are budding out. They are gathered by hand and are then processed.
Green tea is processed by exposing the leaves to air until most of the moisture
is eliminated. They are then roasted over a wood fire being constantly stirred
until they become moist and flaccid. After this they are rolled into tight balls.
The tea balls are subjected to intense pressure, which again rids the leaves
of moisture. They are shaken out onto flat trays, roasted again, this time over
a charcoal fire, and kept in motion for approximately 11/2 hours until the leaves
assume a greenish hue. They are then screened and graded into different varieties.
Black tea's process is somewhat more complicated. The leaves are exposed to air for a longer period of time than for Green tea. They are then gathered and tossed and roasted in pans for approximately five minutes. After, they are rolled and pressed and exposed to air for a few more hours. The leaves are then re-roasted for 3-4 minutes, re-rolled, spread out in baskets and exposed to the heat of a charcoal fire. They are rolled for a third time and heated a final time before drying in baskets over charcoal fires. The tea leaves become black in this process.
Oolong teas are only partially fermented or oxidized.
The CTC method
(Crush, Tear, Curl) is a mechanized process that strips the plants of their
leaves and turns them into tiny pellets. These teas are appropriate for industrial
strength machines because they infuse faster and can be made with a much lower
grade of tea.