The illustration demonstrates how black tea is generated through two different methods, including the conventional and advanced processes.
Overall, despite two middle distinctive approaches, to create the black tea requires comparable preparing and later phases. Notably, the conventional method makes use of the rolling process for leaves to loose tea, whereas the modern way uses cutting technique to produce smaller granular pieces, which are suitable for tea bags.
Looking first at the initial steps, workers thoroughly gather tea leaves in the gardens after these plants are enough standards. Additionally, only buds and top leaves are picked to guarantee good quality tea for consumers. After that, the collected leaves undergo the withering process, which air from equipment, such as a electric fan, passed through leaves on specialized racks. In this stage, approximately 60% moisture content is removed out.
Turning to the continuing stages, there are two diverse methods. In the conventional way, these leaves are rolled flat and broken, releasing enzymes from them. In contrast, the advanced method consists of leaves cut, torn, and curled in order to quick-processing fractions instead of remaining whole leaves.
The identical final steps are witnessed. The processed leaves are introduced into two phases: oxidation and fermentation, which they are spread into tiles or cement surfaces. After a certain period of time, the color of leaves transforms into copper one that is result of the combination between enzymes and air. The next step is firing or drying in oven or hot air dryers to release 97% moisture, developing flavor and aroma and completing the total process.