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The image outlines sequential phases—leaf growth, plucking, wilting (withering), bifurcated into steaming or crushing; steam-processed leads to rolling and open drying for white tea, whereas crushed progresses to rolling with optional slight fermentation yielding green tea, no fermentation leading to oolong tea, rolling plus full fermentation then open drying produce large leaf black tea, and crushing with rolling, full fermentation followed by open drying results in small leaf black tea.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram presentation how are tea leaves refined into five distinct varieties.
Overall,the process begining of leaf increase,next comes plucking,an only then follows withering.At this point, the process splits into different paths:for the white variety, the leaves are simply air-dried without any further processing.The green type is first steamed, then rolled, and finally dried.Oolong undergoes slight fermentation before drying. In the case of large-leaf black, the leaves are rolled, then subjected to full fermentation and open drying.The small-leaf version is made through crushing, complete fermentation, and subsequent drying.
As a result, each variety of tea develops its own distinctive qualities
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