The diagram illustrates the sequence of stages involved in the manufacture of black tea, using both traditional and modern techniques.ss
Overall, the process is linear and comprises roughly five distinct stages, beginning with the picking of fresh tea leaves and culminating in the release of flavor and aroma in the final product. This procedure combines manual, mechanical, and natural processes, during which raw tea leaves are gradually transformed into either loose tea or tea bags.
In the initial stage, only the buds and the top two leaves are hand-picked to ensure high quality. Following this, the leaves undergo a withering process, where air is passed through them on racks to remove 60% of their moisture. The material is then processed according to the desired outcome: the traditional method involves rolling the leaves flat and breaking them to release enzymes, while the modern method uses cutting, tearing, and curling to create smaller granular pieces quickly.
In the subsequent stages, the processed leaves undergo oxidation (fermentation) by being spread on tiles or cement. During this stage, enzymes react with air, changing the leaf color to copper. Once fermented, the material is either fired or dried in ovens using hot air. This final drying stage completes the process, resulting in a product with 97% of its moisture removed and a fully developed flavor profile locked in.