The harvested leaves are spread thinly on perforated trays and remain for nine or more hours with fresh mountain air flowing over the leaves to reduce the excess leaf moisture. The withered leaves are then subjected to a circular motioned, weight pressured rolling process to cause the leaf cells to rupture for oxidation of its juice to commence and also to twist and break-up the leaves into smaller particles.

Controlled oxidation is essential to bring out the intrinsic brightness, colour, flavour and taste of the juice in the tender leaves and buds to their best potential, at which stage, the green leaves change in colour to that of a coppery tone. The leaf particles are then subjected to a short period of controlled heat to stop further oxidation, at which stage, the coppery coloured leaf particles turn black and hence referred to as “Black Tea”.