The given diagram shows the process of manufacturing black tea in two different methods: traditional and modern.
Overall, both methods entail 5 steps, starting with picking fresh tea leaves and culminating with drying the leaves.
Intially, humans will harvest the leaves. However, they only take the buds and two top leaves to ensure the quality of the tea. After that, the harvested leaves will be withered. At this step, the materials will be put on the rack and the air will pass through, which takes 60 percent of moisture out. Then, the difference between two techniques starts at the third step. In terms of conventional method, the leaves will be rolled flat and broken, which releases enzymes from them. Regarding the modern technique, the leaves will be cut, torn and curled to produce tea bags. This method is quicker and the products will be in smaller pieces.
Once the rolling and the cutting process are done, both methods will continue to the next step called oxidation, or the fermentation step. Here, the broken and the curled leaves will be spread on tiles, which makes the leaves to change colour because of the combination of air and enzymes. Finally, the leaves are flavoured and the aroma is released by frying or drying. The results will be put in hot oven or hot air dryers to reduce 97 percent of moisture.