According to the orthodox method, the basic production steps are picking, withering (with fermented teas and also shortly with green teas. In Japan, tea is also cooled to exclude traces of fermentation) or steaming (Japan), roasting (China) (green teas), rolling, fermenting (black tea), drying and sorting. The most common form of processing is the orthodox method, followed by the CTC- method (crushing, tearing and curling). The production process is supported by machines in several areas; however man power is still necessary.
Reference: Haller-Zingerling, Cornelia. Die Welt des Tees. 2006, Umschau Buchverlag