The diagram illustrates two methods used to produce black tea: the traditional loose-leaf method and the modern tea-bag process.
Overall, both processes begin with harvesting fresh tea leaves and end with drying the leaves to remove moisture and enhance flavour. The main difference lies in the intermediate stages, where the traditional method involves rolling, while the modern approach uses cutting to create smaller particles.
Initially, only the bud and top leaves are picked to ensure quality. These fresh leaves are then withered by spreading them on racks and passing air over them, which removes around 60% of their moisture. After this stage, the process diverges. In the traditional method, the leaves are rolled, which breaks them and releases natural enzymes. By contrast, in the modern method, the leaves are cut, torn and curled, producing small granular pieces suitable for tea bags and allowing faster processing.
Next, both types of leaves undergo oxidation, also known as fermentation. During this stage, the leaves are spread out on tiles or cement floors, and enzymatic reactions cause them to change colour from green to copper. Finally, the leaves are fired or dried in ovens or hot air dryers, removing approximately 97% of the remaining moisture. This final step enhances the tea’s flavour and aroma, completing the manufacturing process.