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The image depicts the manufacturing tea process: it starts with picking fresh tea leaves (only bud & 2 top leaves), then moves to withering (air passed through leaves on rack), reducing moisture to 60%, followed by either the traditional method involving rolling (leaves rolled flat and broken) or the modern method involving cutting (leaves cut, torn, and curled). In the traditional method, enzymes are released from leaves; in the modern method, it's a quick process creating smaller granular pieces. Both methods then undergo oxidation/fermentation (leaves change to copper color). Finally, firing/drying occurs in an oven or hot air dryers, reducing moisture to 97% and flavor and aroma are released.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates the stages of the tea-making process, beginning with the selective picking of fresh tea leaves. For optimal quality, only the buds and the top two leaves are chosen.
Next, the plucked leaves are placed on a rack, where the drying process occurs, removing about 60% of their moisture content. This drying can be achieved through two methods: the traditional method and the modern method.
In the traditional method, the leaves are rolled without being cut, allowing the enzymes within the leaves to be released. In contrast, the modern method involves cutting the leaves before rolling them.
After this, the leaves are oxidized or fermented by being placed on tiles or cement, during which they change color to a copper hue. The final stage of the process involves drying the leaves in an oven, where the characteristic flavor and aroma is developed, and the remaining 97% of moisture is eliminated.
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