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The image displays two black tea manufacturing processes, starting with picking fresh tea leaves, specifically only the bud and top leaves for good quality tea. The leaves then undergo withering, where air is passed through them on a rack, resulting in 60% moisture out. The process then splits into two methods: the Traditional Method for loose tea involves rolling leaves flat and broken to release enzymes, while the Modern Method for tea bags involves cutting leaves (cut, torn, and curled), which is a quick process that creates smaller granular pieces. Both streams then proceed to oxidation/fermentation, where the leaves are spread on tiles or cement, and the interaction of enzymes and air changes the leaves to a copper colour. The final stage is firing/drying in an oven or hot air dryers, which releases flavour and aroma and results in 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 illustrates how black tea is produced with two dissimilar method.
Overall, what stands out from the image is that there are four major steps, commencing with picking fresh tea leaves, and culminating with drying tea leaves in hot air dryers.
Initially, fresh tea leaves from farms are being picked carefully by hands, only bug and top leaves are choosen for superior quality tea. Thereafter, they undergo a stage known as withering which will take about 60% moisture out. At this point, these leaves are put on racks letting air pass through. After that, tea leaves are devided into two parts, ready for the subsequent steps. One is go through the traditional method to manufacture the loose tea. Tea leaves are rolled flat and broken in order to have the enzymes released. The rest experiences the modern method to make tea bags. Leaves are cut, torn and curled, creating smaller granual pieces. Once these have been done, they both engage in oxidation. Rolled leaves are spread on tiles or cement, the enzymes and air will get them change to copper colour. After being fermented, they are put in the oven or hot air dryers so that flavour and aroma can be released as well as 97% moisture is out.
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