OTD Black Tea Processing Factory

To ensure the production of premium tea with exceptional flavor that complies with export standards, our company runs a 2.6-hectare facility outfitted with advanced and integrated machinery. The plant includes two specialized processing zones – one for exports and one for the domestic market, with an annual output capacity of over 3,000 tons.

OTD Black Tea Production Process

Step 1: Harvesting

Fresh tea leaves and buds are carefully selected and hand-picked or machine-harvested by skilled farmers in the early morning, then transported promptly to the factory for processing.

Step 2: Withering

The leaves are thinly spread on withering troughs or clean racks and left for several hours to reduce moisture content. This softens the leaves, making them more pliable for the rolling process.

Step 3: Rolling

Withered leaves are rolled using rolling machines to twist the leaves, rupture cell walls, and initiate oxidation. This step also helps shape the tea.

Step 4: Fermenting

Rolled leaves are evenly spread in fermentation rooms under controlled humidity and temperature. During this time, enzymatic reactions oxidize the polyphenols, turning the leaves coppery-brown and developing the typical aroma, flavor, and color.

Step 5: Drying

The oxidized leaves are dried in two stages (pre-drying and final drying) using hot air to stop fermentation and reduce moisture to about 3–5%, stabilizing the tea for storage and transport.

Step 6: Sorting

Finally, the dried tea is sorted using vibrating screens and airflow systems into different grades based on size and quality, ensuring consistency for export standards.