The provided diagram illustrates the various stages involved in the production of black tea, comparing the traditional and modern methods. Specifically, it highlights the difference between the manual rolling process for loose tea and the automated cutting method used for tea bags.
Initially, the process starts with the manual collection of fresh tea leaves, especially focusing on the bud and only choosing excellent quality tea. After that, the leaves undergo withering, where air is passed through then, on a rack and remove approximately 60% of their moisture. Subsequently, the process is divided into two methods: traditional and modern. In the traditional method, withering leaves and rolled flat and broken. The traditional method leads to release of natural enzymes.
In contrast, modern method involves: cutting, tearing, and curling, the leaves into smaller granular pieces created. This process is significantly faster compared to traditional method. However, despite these differences between traditional and modern method, both methods lead to one result named oxidation or fermentation stages. During this process, the leaves are spread on tiles or cement and wait until they are changing color due to enzymes reacting to air. Finally, the tea is fired in ovens and hot air dryers, reducing the total moisture content to 3% and then a flavor and aroma