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The image illustrates the tea processing stages: picking fresh tea leaves (only bud and 2 top leaves), withering (air passed through leaves on rack, reduces moisture content by 60%), then diverges into traditional (leaves are loose) and modern method (tea bags, leaves are cut, torn, curled). Traditional method involves rolling (leaves rolled flat and enzymes released), then oxidation/fermentation (rolled leaves spread on stilts/cement, enzymes+air cause leaves to change to copper color). Modern method involves a quick process resulting in smaller granular pieces. Both methods conclude with firing/drying (oven hot air dryers, releases flavor and aroma), achieving a total of 97% moisture out.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram provides information about the two different processes for producing black tea.
Overall, the processes undergo several stages, there are two main methods of making back tea: Traditional ( loose) and modern (teabag).
In the initial stage, tea picker picks only bud and two top leaves to ensure the quality is high. Subsequently, the leaves are passed through withering, which helps 60% moisture to be out. Afterwards, there are two main methods of manufacturing the black tea. The first is called traditional, which rolls the leaves in the factory. Enzymes released from the leaves in this process.
While in modern approach, the leaves are cut, torn and curled, this way is quick and creates smaller granular peices. Rolled leaves are spread on cement for fermentation in both methods. After the chemical reaction between enzymes and air, the leaves change to coppor colour. While the leaves are dried in the oven, flavour and aromo are also released, and finally, in total 97% of moisture is removed.
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