Orthodox Processing

Orthodox processing encompasses the traditional methods of tea manufacture that predate mechanization, though modern orthodox factories use machines that mimic hand techniques at scale. The process follows a strict sequence: plucking (selective hand-picking of the bud and two leaves), withering (12-18 hours on ventilated troughs to reduce moisture by 60-70%), rolling (twisting leaves to rupture cell walls and distribute enzymes), oxidation (resting rolled leaves in controlled temperature and humidity), and firing (hot-air drying at 80-90 C to halt oxidation and reduce moisture to 3-4%). Each step requires expertise: under-withered leaves produce flat, underdeveloped tea; over-rolled leaves become broken and release too much tannin; insufficient oxidation leaves astringent catechins unconverted; excessive firing scorches delicate aromatics. The result is a range of whole leaves, broken pieces, fannings, and dust, sorted into quality grades through mechanical sieving. Orthodox processing remains the standard for specialty and single-origin teas from Darjeeling, China, Taiwan, and Japan, where the full leaf carries terroir information that CTC processing destroys.