Similar to other black teas, the Rainforest Tea goes through the same steps of processing. The main difference would be the methods used.

Step 1
Harvesting :

The tea leaves and a bud are selectively harvested by using shears or mechanized cutter by tea harvesters.

Step 2
Withering:

The initial stage of processing, where the freshly cut shoots are spread evenly in special racks, and conditioned air flow through and around the leaf to absorb the moisture and concentrate the juices in the leaf.

Step 3
Rolling:

The withered leaf is passed through machines which twist and squeeze the juices to the surface of the leaf. This method is also popularly known as Rotovane. Rolling the tea leaves gives them their future form. The two main characteristics of a cup of black tea are it's flavor accompanied by color and the particular effect of polyphenols, called pungency or astringency.

Step 4
Fermentation:

This is an oxidization process where the tea juice in the presence of air oxidizes. The period of fermentation varies depending on the external conditions and there is a distinct change in colour and aroma. Fermentation is essential for the teas to be palatable.

Fermentation or oxidation goes on for hours (8-17 hours, depending on weather and moisture level). The leaves absorb oxygen which activates enzymes to create essential oils and causes chemical changes, oxidizing some of the polyphenols or what is known as the tannin.

Step 5
Drying (Firing)

Fermented teas are transferred to drying machines (oven) which remove the moisture and arrest fermentation. The teas from a coppery brown become black in colour after this process.

Step 6
Sorting (Grading)

The final stage of the manufacturing process is the sorting of the tea particles to different grades according to sizes and shapes for identification by various specialists involved in tasting, buying and exporting of the tea. The different grades of tea can be categorized as the following :