The diagram illustrates the both traditional, and modern approach for manufacturing the black tea. Overall, there are five stages in the process, starting with the picking tea leaves and ending with drying.
First of all, manufacturers collect the fresh leaves, which only used buds and two top leaves for high quality of tea. After that, the second stage is withering the leaves by passed air through the racks.
Following that, the two methods are given, while in traditional way the leaves roll flat before break which enzymes removed, by modern technique the process goes faster with cutting them, created small granular pieces after tearing and curling. From this, clean and curled leaves are fermented by adding air changed their colour to copper. Lastly, the copper leaves are being firing with hot air in oven. In this stage, in general, leaves will be moistured out by 97%, released the flavour and extra smells.