Black tea varieties cover Darjeeling, Ceylon and Assam tea. This kind of tea requires high amount of processing among the 3 varieties. Technically, fermentation process begins by placing the leaves on drying and withering shelves to get rid of excessive moisture. When they reach the desired stage, they are then rolled into special machines. The leaves after being rolled are moved to another room where the temperature and humidity is carefully checked and are then left ferment. Then the leaves are heated and oxidized followed by chopping of them into small pieces before the drying stage in order in order to rush the process.