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Once sourced, the tea leaves are withered for about 8-24 hours. Once dry, they are steamed to prevent neutralisation of enzymes & oxidation. This enables the leaves to retain their authentic green colour& remain enriched with antioxidants & polyphenols. After this they are rolled to different degrees necessary to bring out the aroma and flavour &then dried again. Then they are dried in large mechanical dryers on conveyor belts at high temperatures to eliminate moisture. Finally, various grades of tea leaves are separated depending on their sizes.