d it to the outside world. Today tea is grown in China, Japan, India, Ceylon (Sri Lanka), parts of Africa and Taiwan using similar methods of processing as those begun in China so long ago. Young tea buds and leaves are picked then witheredorsoftened so they can be rolled by machines to break down the fibrous cell walls of the leaves releasing essential oils to aid in fermentation. The leaves are sifted and separated by size onto honeycombed trays to oxidize, dried at 200 Celsius, then packaged