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The image is entitled "WRITING TASK 1" and prescribes spending 20 minutes on it, requiring a comparison of two black tea manufacturing processes – traditional and modern methods. The traditional method includes picking 2 top leaves, withering (60% moisture out), rolling (leaves rolled flat and broken), oxidation/fermentation occurring in a controlled environment (enzymes released from leaves), and finally firing/drying (97% moisture out in total). The modern method comprises similar initial steps of picking and withering, but instead of rolling, it involves cutting (leaves cut, torn, and curled) and a quick process with smaller granular pieces created for fermentation, resulting in a stronger and more copper-colored tea. The diagram contains the note, "When you have to describe a process, remember to start by studying the diagram carefully. Don't start writing until you see each stage of the process."
Given the complexity of the image, the above description may not be entirely accurate.
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The process diagram compares the traditional and modern techniques involved in manufacturing black tea.
Overall, both methods begin with picking fresh tea leaves and end with drying, but the steps in the middle are different.
The process begins with picking fresh tea leaves, where only the bud and the top two leaves are selected for the best quality. After harvesting, the leaves go through a withering stage in both methods. During this stage, air is passed through the leaves laid out on racks, which helps remove about 60% of their moisture. This step prepares the leaves for further processing.
After the withering stage, the steps become different. In the traditional method, the leaves are rolled. This helps to break them and starts the oxidation process. The leaves are then placed on a flat surface like tiles and change color to copper. In the modern method, the leaves are cut into small pieces instead of being rolled. This method is faster. Both methods end with drying the tea using hot air or an oven to bring out the taste.
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