The diagram displays how black tea is produced in two different processes. Overall, the black tea process consists of five stages: picking, withering, rolling in traditional method or cutting in modern method, oxidation or fermentation, and firing or drying.
The first stage is fresh tea leaves, which are only bud and 2 top leaves, are picked to produce good quality tea. After the leaves have been picked, they are dried in withering to release 60% moisture. Next, the leaves are processed in a traditional method that produces loose tea that the leaves are rolled until they become flat and broken to release enzymes. Meanwhile, a modern method produces tea bags which the process is quick, the leaves are cut, torn and curled into smaller granular pieces.
Then, the leaves are oxidised or fermented. In oxidation or fermentation, the leaves are rolled and spread on tiles or cement to produce two compounds such as enzymes and air that are combined to change leaves’ colour into copper. Lastly, the leaves are fired in the oven or dried using hot air dryers where they release flavour, aroma, and the total of 97% moisture.