The flow chart illustrates two alternative ways of producing black tea.
Overall, it is clear that the process begins with the picking of fresh tea leaves and ends with drying them. Additionally, after the leaves have been withered, there are two separate ways, namely the traditional method for loose tea and the modern method for tea bags.
At the beginning of the process, only a bud and two top leaves are picked in order to produce a good-quality tea. Then, these leaves are placed on racks and the air is passed through them during the withering step, releasing 60% of the moisture.
Following this, the process splits into two methods. In the traditional method, the leaves are rolled flat and broken, releasing enzymes from the leaves and producing loose tea. Regarding the modern way, the leaves are cut, torn and curled. This approach is much quicker than the traditional one and results in the creation of smaller granular pieces.
After either rolling or cutting, the leaves undergo oxidation and fermentation. During these processes, enzymes react with air, causing the change of leaves’ colour to copper. The final stage is firing or drying in oven or with hot air dryers. Throughout this step, flavour and aroma are released, while a total of 97% of the moisture is removed.