The process diagram explains two different methods of producing black tea.
Overall, it is a multistage process that begins with plucking fresh tea leaves and it is concluded when it is dried.
Moving to the details, for the picking of the leaves, only the bud and top two leaves are plucked to make topnotch quality tea. Then the withering phase follows, which is when air is passed through the leaves that have been spread on the rack, this removes 60% moisture from the it. Afterwards, either the traditional method or the modern method can be used. For the former, loose leaves are rolled flat and enzymes are released while for the latter, they are cut, torned and curled into tea bags in the cutting phase. This method is quicker and smaller granular pieces are made.
Subsequently, the resulting product from either of the methods which is the rolled leaves that are spread on tiles or cement, undergo oxidation or fermentation and its colour changes from green to copper. Ultimately, the resulting product is fired in hot air dryers or dried in an oven. At this stage, which is the last phase in the manufacturing process, flavour and aroma is released and the leaves lose 97% water in total to give the finished product, black tea.