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The image is entitled "WRITING TASK 1" and prescribes spending 20 minutes on it, requiring a comparison of two black tea manufacturing processes – traditional and modern methods. The traditional method includes picking 2 top leaves, withering (60% moisture out), rolling (leaves rolled flat and broken), oxidation/fermentation occurring in a controlled environment (enzymes released from leaves), and finally firing/drying (97% moisture out in total). The modern method comprises similar initial steps of picking and withering, but instead of rolling, it involves cutting (leaves cut, torn, and curled) and a quick process with smaller granular pieces created for fermentation, resulting in a stronger and more copper-colored tea. The diagram contains the note, "When you have to describe a process, remember to start by studying the diagram carefully. Don't start writing until you see each stage of the process."
Given the complexity of the image, the above description may not be entirely accurate.
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This diagram demonstrates two ways: traditional and modern methods of manufacturing black tea.
Both processes begin with picking fresh lives on the tea plantation. It is believed that it is better to pick buds and top lives in order to get good quality tea. Then greens are wintered to reduce to 60 per cent of water. After that they are divided into two groups: some will be prepared for loose tea lovers, while others for tea bags lovers. The first are rolled, so that they become flat and broken. Now they are ready to oxidize. The reaction of enzymes and air make them change color.
Another group goes through a faster process, the lives are cutted, torned to small granular pieces and curled. Afterwards they are fermented. Next both groups are dried in the oven by hot air. During firing flavour and aroma are reduced.
To sum up, in both ways of manufacturing black tea the lives are picked, winteren, broken and dried.
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