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The image illustrates a tea production process starting with picking fresh tea leaves, where only the bud and 2 top leaves are selected for good quality tea. The next step is withering, where air is passed through leaves on a rack, removing 60% of moisture. The process then diverges into two methods: a Traditional Method for loose tea, which involves rolling leaves flat and broken to release enzymes, and a Modern Method for tea bags, which involves cutting leaves (cut, torn, and curled) in a quick process to create smaller granular pieces. Both methods proceed to oxidation/fermentation, where rolled 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 dryer, which releases flavour and aroma, resulting in a total of 97% moisture being removed.
Given the complexity of the image, the above description may not be entirely accurate.
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Note: Both the topic and the answer were created by one of our users.
The diagram illustrates two different techniques about how to manufacture black tea.
Overall, the linear process encompasses five steps, commencing with picking fresh tea leaves and culminating with frying or drying. It is also important to note that there are traditional and modern methods on step three.
Beginning with the first half, farmers pick fresh tea leaves, but they only pick buds and two top leaves for good quality tea. Secondly, the leaves lay on a rack to allow air passed through which kicks 60% moisture out. Once the leaves are withered, they will be processed using either traditional or modern methods. The traditional method involves rolling the leaves on the flat until they break to release enzymes from leaves. On the other hand, in the modern method, the leaves are cut, torn and curled which are a quick process and create smaller pieces.
In the following step, the leaves are rolled spread on tiles or cement, allowing enzymes to react with air, which lead to changing to copper colour in leaves. On the final step, the leaves are fired or dried to reduce 97% moisture and create flavour and aroma.
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