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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 the stages involved in the production of two different method of the black tea.
Overall, tea manufacturing for both methods is a linear and controlled process which includes several stages, commencing with picking fresh tea leaves and culminating in drying of the end product.
The process for both techniques starts when only bud and 2 top leaves are collected in order to achieve high quality of tea. In the subsequent phase, process named withering occurs, where air is passed through leaves by releasing 60% of moisture. As soon as this step is complete, the process divides into traditional and modern methods. In details, traditional method includes rolling of the leaves to flatten them, whereas modern method cut, torn then curl the leaves.
In the following steps, substance undergo fermentation step. Once changed to copper colour, the leaves are drying out releasing the flavor and aroma and losing 97% of moisture
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