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In black tea
production, the leaves are first spread on withering racks and air-blown, which
removes about one-third of their moisture and renders them soft and pliable.
Next, they are rolled to break their cell walls, releasing the juices essential
to fermentation. Once again, they are spread out and kept under high humidity to
promote fermentation, which turns the leaves a dark coppery color and develops
black tea's authoritative flavor. |