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Fermentation
Fermentation is the most important production step when making black
tea. It is the name for the oxidation and fermentation of the cell
fluid which exits while rolling the tea leaves. The fermentation takes
about two to three hours during which the green tea leaf takes on the
copper-red colour which is later found in the cup. The quality of our
tea depends significantly on the right starting as well as end point of
the fermentation.