The diagram provides information about two distinct methods for making black tea.
Overall, black tea production is a linear, and man-made process, including five main stages, commencing with picking fresh tea leaves and culminating with drying, which releases the tea’s flavor and aroma.
Initially, fresh tea leaves are picked, especially only the bud and the top two leaves in order to produce high-quality black tea for consumers. After being collected, the leaves are withered by means of air being blown through them while they are placed on racks, reducing about 60% of the moisture in the tea. Following this stage, the process is divided into two separate methods.
In the traditional method, tea leaves are rolled, flattened, and crushed to naturally release enzymes from the leaves. In contrast, in the modern method, the leaves are cut, torn, and curled into smaller particles, which makes the process faster. Although the two methods differ, both involve oxidation and fermentation on brick or cement surfaces, during which the reaction between enzymes and air turns the leaves a reddish brown colour. Finally, the tea leaves are dried in an oven or a hot air dryer, at this point, around 97% of the total moisture is removed, and the flavour and aroma of the black tea are fully developed.