The diagram illustrates the steps involved in the process of producing black tea.
From an overall perspective, it is evident that the process comprises a number of stages, commencing with the collection of fresh tea leaves and culminating in the production of dried black tea.
To begin with, the initial step of making black tea is that the workers harvest manually by hand to pick only bud and two top leaves, ensuring the quality of the products. In the withering step, the harvested tea leaves are then placed on a rack which allows air to pass through and eliminate 60% of moisture. Continuing on, the process is separated into two distinct methods. Regarding the traditional method, the leaves are rolled and broken in order to create loose tea which releases enzymes from leaves.
In the remaining method, the stage involves cutting, tearing and curling tea, resulting in a quick process and smaller granular pieces. In the subsequent step, called oxidation and fermentation, leaves are spread on tiles and cement before being rolled, enabling enzymes and the air to react and changing leaves to copper colour. By the end of the manufacture of black tea, the leaves are heated in oven or hot air dryers to reduce 97% of moisture in total, releasing flavour and aroma.