The diagram depicts the operation of traditional and modern black tea industrial production. Ultimately, the linear process unfolds in 5 stages, starting with leaves collecting and culminating in drying with flavor and aroma release.
The first step in the manufacturing is the manual plucking of the top fresh tea leaves, ensuring only the youngest and tenderest are harvested. Afterwards, the harvest is evenly spread on racks for withering, during which 60% of the moisture is removed.
Thereafter, the leaves are ready for further cutting and rolling. In modern tea factories, advanced machinery prevents the formation of small granulated particles that decrease commodity quality during the cutting, rolling, and curling due to its rapid speed. However, following the orthodox method, tea leaves are rolled flat, deactivating enzymes and changing their chemical profile for better preservation and flavor.
Subsequently, oxidation and fermentation follow, regardless of the prior method employed. Here, the pre-rolled leaves are distributed across concrete slabs or ceramic tiles, enabling air to interact with their exposed enzymes, resulting in a distinctive coppery transformation. Finally, they are then dried in specialized ovens or air dryers, reducing moisture content by 97 percent and releasing a rich aroma and flavor.