The curing of tea leaves is an oxidation and dry fermentation process used to remove the harshness and bitterness of the leaves while developing their characteristic flavor and aroma. This biochemical transformation is brought about by the activity of specific bacteria, most notably Bacillus megaterium and Micrococcus candidans. During this process, water is driven off, the green color is lost, and the leaves undergo chemical changes that enhance their quality and shelf life.

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