re).After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption.Additional processing and additives[සංස්කරණය]වැඩිදුර තොරතුරු: Tea blending and additivesCommon processing methods of tea leavesAfter basic processing, teas may be altered through additional processing steps before being sold[82] and is often consumed with additions to the basic tea leaf and water added during preparation or drinking. Examples of ad