Himalayan teas are prepared in this manner

Harvesting: Between late March and December, tea growers remove young leaves. Tea producers can choose the sort of tea to create based on the appearance of the leaves, their origin, and the time they were harvested.

Withering: To wither, leaves are spread out on large trays, lightly fluffed, rotated, and watched to ensure even air exposure. Some teas are exposed to the sun before withering, wilting in the open.

Rolling: After the leaves have grown limp, they are rolled by hand or by machine. To bring out the flavor, cells are broken and a variety of organic substances present naturally inside the leaves are mixed together.

Oxidation: The clumped leaves are split apart and allowed to oxidize for many hours, depending on the type of tea being made. Flavors are highly influenced by oxidation.

Firing/drying: Finally, the leaves are swiftly burned or fired to dry them to less than 3% moisture content and end the oxidation process. After that, the leaves may be safely preserved.

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