For Orthodox manufacture, the leaves have withered to the right moisture content- they are “fed” into rolling tables which comprises of a big cylinder atop a big cast iron table where the top surface is made of brass, with a release plate at it’s center to release. The cylinder is made to rotate, with its load of tea leaves, around a table. Because of this circular motion, the leaves have the appearance of curled dried leaves. Fermenting follows rolling, which is actually oxidation (some Brit thought the tea was fermenting as the leaf changes to a copperish color). Drying and sorting eventually gives you “dry Orthodox tea leaf”. There are about 15 orthodox grades.
Features: Mellow flavour, muscatel for Darjeeling teas (muscatel is a flavour highly desired in Darjeeling teas.). Light liquor – to be had without milk. Categories- whole leaf, brokens, fannings, dust.