cessing that rolls the withered leaves thus breaking the veins and releasing the leaf enzymes. Teas made by this method are known as Orthodox teas. Packing The final stage of manufacture after sorting each grade of tea is placed into either tea chests or tea sacks. Each chest or sack is stamped with the name of the estate, grade of tea and weight Rotovane A modern machine for the second stage of manufacture which produces a CTC tea. Sorting The fifth stage of manufacture. The dried leaf is sorted mechanically by sifting the different leaf size particles or grades through different size meshes. Tasting The sixth stage of manufacture where all the grades of tea are tasted after each make to maintain strict quality control at all making stages and to ensure consistent making standards. Withering The first stage of tea manufacture in the tea factory. Plucked leaf is sprea