The terroir of Assam needs to be having low altitude, wealthy loamy soil, ample rainfall, and a tropical local weather. The harvesting of Assam tea is completed twice every year – the primary flush which begins late March and goes on till late Could and the second flush which is often in June. There are between two and 7 procedures concerned within the processing of contemporary tea leaves, the addition or exclusion of any of the steps will lead to a distinct sort of tea. The steps are carried in a local weather managed setting in order that there are fewer probabilities of spoilage. Withering is the primary and most necessary step for tea processing. Withering refers back to the wilting of contemporary tea leaves. The aim behind it’s to scale back the moisture content material within the leaves. The second step is rolling off the withered leaves to open the cell partitions of the leaf and permitting the juices inside to get uncovered to the oxygen within the air. The third step includes oxidation to get the reddish brown shade of the leaves, attribute taste and aroma whereas shedding its astringent and bitter style. The following step includes drying at numerous phases of manufacturing. Drying enhances the tea flavors and ensures it has an extended shelf-life.