The provided diagram illustrates two distinct methods of manufacturing black tea.
Overall, it is evident that both methodologies commence in the collection and withering stage, although they differ significantly in the processing stage, which involves both chemical and physical transformations to achieve a similar final product.
First, the black tea leaves are harvested by farmers but only the buds and two top leaves are picked to meet the high-quality standard. Once the entry leaves are collected, they undergo a withering phase, in which the leaves are hung on racks with air blowing through to remove 60% of their water content.
Following this step, the process diverges in either the conventional method used for loose tea or the modern one for making tea bags. As for the former process, the leaves are flattened to release the enzymes in the leaves, while in the modern method, the leaves are striped, torn, and curled, which offers greater efficiency, but it can result in excess small pieces. Interestingly, both routes lead to the fermentation stage, in which the enzymes of leaves come into contact with the air, turning the leaves’ color to a copper hue
In the final phase, the copper-coloured leaves are fried or dried in an oven or an air fryer, not only holding just 3% of moisture but also essentially releasing the flavor and scent of the final product.