The given pictures highlight how black tea is made through two different processes. Overall, what stands out from the diagrams is that there are a total of 5 steps, starting from someone collecting fresh tea leaves and finishing with frying them in hot air dryers to create flavour.
Turning to the details, the first step is to plough fresh tea leaves, with only bud and top leaves chosen so that good quality can be ensured. Following this, the withering process will occur in which air passes through leaves on the rack using fans to eliminate 60% moisture.
Next, there are two ways to process these tea leaves. In the traditional method, the leaves are put through a rolling stage, during which they are flattened and crushed to release enzymes. At the same time, the modern approach includes a cutting phase where the leaves are torn and curled, allowing smaller granular pieces to be made. Once these procedures have been carried out, the products of these two measures will then experience oxidation and fermentation. At this point, there is a combination of enzymes and air, resulting in the leaves being transformed into a copper hue. Eventually, these copper-colored leaves will be dried in an oven until 97% of their moisture has evaporated, allowing the flavor and aroma to be released.