The given diagram provides a visual depiction of two distinct manufacturing processes of black tea.
A close examination of the picture reveals that there are five stages to produce qualified black tea, starting from the collection of fresh tea leaves, culminating with the drying of processed tea.
The first stage begins when farmers collect only bud & 2 top leaves to ensure the desired quality of product. In the following step, the picked tea leaves will be placed on a rack to allow air to pass through and reduce their moisture content by 60%. Next, the withered tea leaves will enter another stage using either traditional or modern methods. The traditional method involves rolling and crushing the tea leaves to create loose tea, which in turn releases enzymes from the leaves. Meanwhile, the new method is employed in producing tea bags, including cutting, tearing, and curling the leaves to make smaller granular pieces more quickly.
The fourth step, called oxidation or fermentation, starts with spreading out the rolled tea onto flat surfaces, such as tiles or cement, then allowing the enzymes to react with the air and change the color of teas to copper. The final stage is to dry up the manufactured teas in the oven or hot air dryers that let 97% of the moisture out, releasing the flavor and aroma.