The diagram displays two distinct to producing black tea. There are five main steps in the process, starting with collecting the quality tea and ending with frying the product.
To ensure the good quality of the products, only bud and top leaves are collected. The picked fresh tea leaves will be displayed on rack for the drying purpose, the leaves allow air to pass through in order to reducing the moisture by 60%. The next step of withered leaves are followed by the traditional and modern methods. To produce loose tea, the traditional method rolls leave into flat and broken, making the releasing enzymes on leaves. Whereas, the cutting process namely modern method will cut, torn then curl the leaves, which quickly create a smaller granular pieces.
Following by the oxidized or fermented leaves, the leaves will be placed on a flat place such as tiles or cement. Aloowing enzymes reactwith the air leading to the change in colour of the leaves ( copper ). Finally, the copper leaves are fired in oven or undergone hot air dryers, in order to lower the total moisture to 97%. In stage, the flavour and aroma are released out of the leaves also.