The following diagram shows the 2 methods of processing black tea which are traditional method and modern method.They both share the same first stage but different processing stages.
First,the process begins by hand-picking only buds and top 2 leaves of fresh tea leaves to ensure good-quality tea.Then the leaves are withered where the leaves are put on racks and air presses them reducing their moisture content by 60%.At the end of the withering process is where the 2 methods diverge.
In traditional method,the withered leaves are then rolled flat to release the enzymes that are in the leaves.On the other hand,modern method uses the cutting process where the tea leaves are cut,torn and curled into smaller and granular pieces that are suitable for the tea bags that we use in our daily life.After the different processes,both methods proceed to oxidation process,in other words,fermentation.Tea leaves are spread on the racks where they are exposed to air.As the enzymes in the leaves are exposed to the oxygen in the air,the leaves turned into copper colour.
At the final stage,both traditional and modern methods enter the same stage where the fermented leaves are dried in the oven or hot air dryers.This process dries out their moisture by 97% in total and enhances the aroma and flavour that the tea provides.
Overall both methods share a lot of similar processes yet the traditional method provides the cultural experience where we can see the tea leaves at the bottom of our cup whereas the modern method provides,of course,convenience.