The illustration demonstrates the sequence of manufacturing black tea in two different ways.
Overall, five primary stages are employed in the process, which start with fresh tea leaves being picked manually by farmers, followed by the mixing of enzymes and air, which made a change in their colour, concluding with the release of flavour, aroma.. to create products.
The first four steps involve the transformation of the previous tea leaves. Initially, farmers collected only bud and top leaves to ensure good quality tea before being laid on rack, where they are withered by air. This leads to 60% moisture out. Afterwards, there are two main methods: traditional and modern ways. In traditional one, the withered leaves are flat rolled and broken, which produce needed enzymes. In modern one, they experience a quick process of being cut, torn and curled, resulting in smaller granular pieces. The rolled leaves in two methods are both arrived at tiles or cement before changing to copper colour by blending with enzymes and air.
Black tea is the result of the remaining stage. The mixture is sent through oven or hot dryers that fire or dry them to make the final products.