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The image shows a flowchart depicting the process of tea production with seven steps leading to five different types of tea. The process begins with "Leaf Growth" followed by "Plucking." After that, the leaves undergo "Wilting (Withering)" and then branch into two paths; one path leads to "Steaming," while the other goes to "Crushing." From "Steaming," the leaves move to "Rolling" and then split again into "Slight Fermentation" and "Full Fermentation." The leaves that undergo "Crushing" also lead to "Full Fermentation." Both "Slight Fermentation" and "Full Fermentation" converge at "Oven Drying." Finally, the process results in five types of tea: "White Tea," "Green Tea," "Oolong Tea," "Large Leaf Black Tea," and "Small Leaf Black Tea."
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram offers valuable insights into the transformation process of tea leaves into five types: white tea, green tea, oolong tea, large-leaf black tea, and small-leaf black tea. While all types begin with similar initial steps, they are different through specific methods of steaming, rolling, crushing, and fermentation, resulting in distinct final products.
The process starts with leaf growth and plucking, followed by wilting. From here, the methods differ. White tea is the simplest, involving only oven drying after wilting. Green tea requires steaming before rolling and oven drying.
Oolong tea is rolled after wilting and undergoes slight fermentation before the final oven drying. For black tea, both large-leaf and small-leaf varieties, the process involves rolling or crushing the leaves, full fermentation, and then oven drying. The primary difference between large-leaf and small-leaf black tea is the size of the leaves used.
These variations in processing define the unique characteristics of each tea type.
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