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The image shows a flowchart depicting the process of tea production with seven steps leading to five different types of tea. The process begins with "Leaf Growth" followed by "Plucking." After that, the leaves undergo "Wilting (Withering)" and then branch into two paths; one path leads to "Steaming," while the other goes to "Crushing." From "Steaming," the leaves move to "Rolling" and then split again into "Slight Fermentation" and "Full Fermentation." The leaves that undergo "Crushing" also lead to "Full Fermentation." Both "Slight Fermentation" and "Full Fermentation" converge at "Oven Drying." Finally, the process results in five types of tea: "White Tea," "Green Tea," "Oolong Tea," "Large Leaf Black Tea," and "Small Leaf Black Tea."
Given the complexity of the image, the above description may not be entirely accurate.
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The picture illustrates the process in which different types of tea are produced.
Overall, there are nine steps in the production of tea, beginning with leaf growth and ending with open drying. While all tea are made from the same initial and final stages, the differences in the middle stages result in the diversity of the final tea product.
The first three steps are identical for all five tea types: the tea is cultivated, then the leaves are plucked for withering. The production of white tea is continued with open drying in the final stage. However, green tea leaves are steamed and rolled before the final step, whereas olong tea leaves are rolled and fermented slightly, then dried openly.
Regarding large leaf and small leaf black tea, after wilting step, large leaf black tea is rolled while small leaf tea is crushed. In this point, they are both fully fermentated and finished with drying stage.
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