The first step in the process of making black tea is called "withering". The leaves are spread on trays called "tats" and as the leaves dry they lose moisture and begin to wilt. The average wilting time is eighteen hours. The next step is rolling. The rolling process, which is usually done by machine, twists the leaf and bruises it, thus encouraging fermentation. The oxidation process begins, turning the leaf from green to coppery brown.

When the rolling is completed, the sifting process begins. This process cools and aerates the leaves, separating leaves of similar size, which will thus ferment at a similar rate. As the oxidation continues, the leaf turns even darker in color and the recognizable tea odor develops. When the leaf has fermented to the desired level, it is fired to stop fermentation and destroy bacteria. After firing, the tea is spread out to cool, then graded and sorted.