A person can experience the tea processing stages in the live factory. The freshly plucked tea leaves would be full of moisture on their arrival at the tea estate. The withering process reduces this moisture content in them by drying them up by passing air on them gently. In the live factory, visitors can observe the stages of tea processing. When freshly plucked tea leaves arrive at the tea estate, they are saturated with moisture. The withering process reduces the moisture content in them by gently drying them with air. To accelerate oxidation, the withered tea leaves are torn or bruised in the following step. The procedure is known as disruption, and it is typically carried out by kneading, crushing, tearing, or rolling the withered tea leaves. Oxidation is the next step in the tea leaves processing process. This step is critical because it determines the color, strength, and flavor of the tea. The tea leaves are spread out on a flat surface in this step at a temperature of about 26℃. The enzymes in the leaves react with the air, causing the leaves' color to shift from green to darker shades. The leaves are now ready for the final stage of processing and drying. In this step, the oxidized leaves are further dried by methods such as baking, sunning, panning, or air drying to reduce the moisture content before they are packed and shipped.