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The image outlines the tea manufacturing process, starting with picking only buds and two top leaves. Withering involves air passing through leaves on a rack, resulting in 60% moisture. The traditional method involves rolling leaves into a flat form, while the modern method involves cutting leaves, where they're cut, torn, and curled. Rolling releases enzymes from leaves, leading to oxidation/fermentation as rolled leaves spread on tiles/cement, allowing enzymes plus air to change the leaves' color to copper. The modern method creates quick, smaller granular pieces. Both methods proceed to firing/drying on woven hot air dryers, reducing final moisture to 3%, releasing flavor and aroma.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates two types of processes for producing black tea.
Overall, the process consists of five stages, beginning with fresh tea leaves are picked and ending with they are fired and dried.
In the traditional way, after fresh tea leaves are picked and on rack air are passed through the leaves and 60% moisture was outed. The leaves are rolled and flatted, at this stage enzymes are released. After that rolled leaves are spread on tiles or cement and the processes of oxidation and fermentation are occurred. Then, leaves are changed to copper color. In the last step, leaves in oven are dried and flavor and aroma are released, and just 3% of moisture remains.
In the modern method, all steps are the same as traditional method except, step two, in the modern method instead of rolling, leaves are cutted, torn and curled. The process is faster and created pieces of granular is smaller.
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