In tea processing, what step follows bruising?

In tea processing, bruising is an important step that helps release enzymes from the tea leaves, which are critical for the subsequent oxidation process. Following bruising, the next step typically is oxidation, also known as fermentation. This process allows the leaves to interact with oxygen, which alters their color, flavor, and aroma, ultimately defining the character of the tea. Oxidation is especially significant in the production of black teas, where the leaves are allowed to oxidize fully, achieving their dark color and rich taste profile.

Wilting, the first step in tea processing, involves allowing the leaves to lose some moisture, while fixation refers to the process of heating the leaves to deactivate enzymes and halt oxidation, making it a step that usually comes after oxidation in the processing of greener teas. Sorting is also a later stage where processed tea leaves are classified based on size and quality.

Thus, oxidation follows bruising, as it is the subsequent step that utilizes the impact of the bruising to transform the tea leaves into the final product.