THE LEAF IS THEN TRANSFERRED TO THE DRYING MACHINES LARGE IRON CHAMBERS FITTED WITH TRAYS WHICH CIRCULATE RATHER ON THE 'ENDLESS CHAIN' PRINCIPLE FROM TOP TO BOTTOM. HOT AIR IS FORCED INTO THE CHAMBER , STOPPING THE OXIDIZATION / FERMENTATION. THIS STAGE TAKES ABOUT HALF AN HOUR-AND IT ENSURES THAT THE NEW 'BLACK-LOOKING' TEA LEAF WILL KEEP UNTIL IT IS BREWED IN WHATEVER FAR-OFF COUNTRY WILL BE ITS DESIGNATION. 
