Tea is grown as a bush in something similar to hedge rows, being kept pruned and picked to a height of between 3 and 4 feet. Picking is known as plucking and just to confuse you further, each “plucking period” is known as a “flush”. It is usually only the first two leaves and bud which a are plucked to give a quality tea. After collection, the tea is taken to the factory for withering. This is merely a reduction of moisture content by blowing air over the leaf. It is at this stage that a decision is made as to the type of tea to be manufactured. There are basically four types: Orthodox, CTC, Rotor vane (or combination with the previous) and Legge cut. The next process is “rolling”, the purpose of which is to break up the cells within the leaf, thereby releasing the natural juices, enzymes and subsequent flavour. It is at this stage that the tea gets its characteristic twisted and torn appearance. Next comes fermentation, which is a process of oxidisation or absorption of oxygen, which is when the leaves turn a copper-brown colour. The tea is then fired with a hot air drying machine to reduce the moisture content. Sorting and grading follows this last process, which is achieved by sifting machines that vibrate the leaf through various sized meshes. Tea is graded by leaf size. Finally, blending takes place. This is far more complex than coffee, since it involves colour, grade or leaf size, price, flavour, compounded by 31 grades from every four very different type of manufacture. It must look and taste the same every time you open the packet.