Process
– Receiving of green leaf (weighing and quality check)
– Withering (partial removing of moisture of the leaf)
– Rolling (cell break, physical change)
– Oxidation/Fermentation (change colour and flavor)
– Drying (retaining moisture less than 4%)
– Grading (sizing according to standard grade)
– Sorting (removal of unwanted materials)
– Bulking & Packing (packed in food safety paper bags/box)
– Sampling
– Storage

Pick Season
Second Flush and Autumn Flush.