The given illustration demonstrates step-by-step processes of black tea manufacture, comparing a traditional method with a cutting-edge approach.
From an overall perspective, it is readily apparent that both methods share identical initial and final stages, each involving four main steps, starting with picking fresh tea leaves and culminating in the production of completed black tea.
The first stage of the linear process commences with the collection of high-quality tea, whose only buds and top leaves are considered standard produce. Following that, collected tea leaves undergo a withering process, using a specialized fan, where air is passed through them on racks to remove 60% moisture. In the next step, while withered leaves are rolled conventionally to generate flat and broken pieces, releasing enzymes, modern methods involve cutting, tearing, and curling withered leaves, which processes quicker and produces smaller granular pieces.
Moreover, both approaches then follow the same last steps. The processed tea leaves experience oxidation and fermentation, during which they are spread on tiles and cement surfaces, where enzymes react with air so that the leaves can shift their initial colour into copper hue. Finally, the copper-coloured tea leaves are fired in an oven and dried using hot air dryers, so as to emit flavour and aroma, and eliminate 97% moisture, completing the black tea manufacturing process.