The organic CTC tea processing method after harvesting, utilizing the Intensive Continuous Fermenting Unit (CFU) method:

1. Withering: Freshly harvested tea leaves are spread out in a controlled environment to reduce moisture content, making them pliable for processing.

2. Maceration: The withered leaves are macerated to break down the leaf structure, facilitating enzyme activation and enhancing flavor extraction.

3. Continuous Fermenting Unit (CFU):

   • Oxidation: The macerated leaves are transferred into the CFU, where they undergo controlled oxidation. Here, enzymes react with polyphenols in the presence of oxygen, forming colored compounds that contribute to the tea's flavor, aroma, and quality attributes.

   • Temperature and Time Control: The CFU allows precise management of temperature and oxidation time, optimizing the process to achieve the desired flavor profile.

4. Drying: Once the oxidation is complete, the leaves are dried using hot air or mechanical dryers to stop the oxidation process, locking in the flavors and reducing moisture content.

5. Sorting and Grading: The dried CTC tea is sorted based on size and quality, with different grades packaged separately to meet market demands.

6. Packaging: The sorted tea is packaged in eco-friendly materials to preserve freshness and maintain sustainability.