After the leaves are plucked, they are laid out on Withering Troughs for required Chemical and Physical wither ranging between 8 and 14 hours
 

Next, the Withered leaves are fed at uniform rate into the Rotorvane, the first of the several Maceration equipment followed by multi-cut CTC equipment, arranged in tandem, to undergo the required total crushing, sizing through twisting/rolling actions in these equipment in order to release the oxidizing enzymes and to wring out the juice+water mixture (known as Sap) and wrap around the micronised particles without wasting any.
 

The macerated and micronised leaves then passes through a shaping equipment known as the Blank Googie, to further augment the sphericaliity of the grains
 

The next equipment the leaf flows through is the fermenting one or the CFM or the continuous fermenting machine for desired complete oxidation of all the macerated particles with the help of enzymes and oxyzen in the applied air.
 

The Drier then accepts the fermented leaves to reduce the moisture content to the final level between 2 and 3%. The discharged dried tea moves to Fiber Cleaning and Grading equipment to be sorted, graded, and packed.