The diagram illustrates the multi-stage process by which tea leaves are transformed into five distinct varieties of tea.
Overall, the process involves a series of well-defined steps, commencing with the cultivation and harvesting of tea leaves and culminating in a drying phase. A key differentiating factor in the production of the various tea types lies in the degree of fermentation applied.
Initially, tea leaves are grown and subsequently harvested. The leaves then undergo a withering stage before being steamed. Following this, the leaves are mechanically rolled and then crushed to break down their cellular structure. The critical point of divergence occurs after the crushing stage, where the leaves are subjected to either partial or complete fermentation. The extent of fermentation determines the type of tea produced. Finally, regardless of the level of fermentation, all tea leaves are oven-dried to reduce moisture content and ensure preservation. This transformative process yields an array of teas, ranging from the minimally processed white tea to more heavily processed varieties such as black tea.