What is the key process of making black tea?

Midnight starry sky |8 15 1 Satisfied answer 20 10- 12-29 Fresh leaves after picking must first be put into the air to wither. Then, the black tea will be processed according to one of two methods: CTC method (crushing, tearing and curling) or traditional method. CTC method is generally used to produce low-quality tea in teabags, and it is processed by machinery. This method is very effective for producing better finished products with medium and low quality tea. The traditional method is to write by machine or hand. Manual treatment is used for high quality tea. Traditional methods will adopt different techniques according to different teas, and this processing style will eventually produce high-quality loose tea that many connoisseurs pursue. Then, the blades are oxidized under controlled temperature and humidity. This process is also called fermentation, although no fermentation occurs. The degree of oxidation determines the quality of tea. Since oxidation begins at the kneading stage, the time between the two stages is also a key factor in the quality of tea. The leaves are then dried to prevent the oxidation process. Finally, leaves will be divided into different "grades" according to their size (whole leaves, broken leaves, tea powder, tea powder), and this classification is usually carried out with a sieve. According to the standard, tea will be further divided into different grades. Black tea belongs to fully fermented tea, so the fermentation process is particularly important in production.