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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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The diagram depicts how black tea is produced using two different methods.
Overall, the process consists of four main stages for each method, beginning with picking fresh tea leaves and ending with drying of the black tea.
At the first stage, only quite quality tea leaves picked by workers. In the next stage is withering in order to moisture out of leaves. Next, which method will be used is decided by workers. In traditional method, which is the rolling, leaves rolled flat and broken. Leaves include enzymes and these are released during rolling stage.
On the other hand, in modern method leaves underwent 3 minor stages. Which are cutting, torning, and curling. It assists to processing quickly of creating tiny granular pleces. Subsequently,the oxidation and fermentation step is joint for each category. In this stage, leaves being changed to copper colour after enzymes and air effects. In the final stage, leaves are dried from hot air dryers. Moreover, their flavour and aroma released.
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