Like other orthodox black tea, Lost Kumaon is produced using a four step process which includes: withering, rolling, oxidising, and drying. The tea turns black as the tea leaf is rolled under pressure. This process breaks the cell walls and exposes the leaf's internal compounds to oxygen. As the leaf and buds oxidise, they transform into the golden tips that contribute to the tea’s caramel and bitter-chocolate flavours. After the tea is crafted, the tea is carefully hand-sorted the tea to achieve a bud-to-leaf ratio that gives this tea its unique taste.