The diagram below reflects how to manufacture black tea by two different processes.
overall, there are two methods include modern and new way and traditional and basic one, which is begins with collecting tea leaves on tree and ends with firing or drying its.
Even that there are two methods, the first and the second stages are essentially the same. Firstly, farmers pick tea leaves in the gardens or such places like that in order to select the fresh and high quality ones. Especially, only choosing buds and top leaves, Turning to the second stage, the collected leaves are withered by a specific fan, which provide 60% moisture. This air passed through leaves on rack.
After that, the leaves are continuously put on a flat surface, but are processed by two different ways. By the old way, which is noted “loose tea”, the leaves are rolled flat and immediately broken so as release enzymes. If choosing the modern method, the rolling is added with incisor. This method cut leaves and also torn and curled its. Unlike the traditional one, this way is time-saveving as well as supplying smaller granular pieces created.
The leaves, which are processed in the following step are suffered from the process of oxidation or is named fermentation. This stage mainly roll leaves spread on tiles/ cement. Additionally, this stage has a chemical reaction; enzymes mix with air create leaves change to copper colour. The coloured leaves are fired or dried in oven and at a high temperate before generate flavour and aroma. Not only that, this process also release 97% moisture totally.