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The image displays a process flowchart starting with "Leaf Growth" flowing to "Plucking," then divides into processes: "Steaming" leading to "Rolling" culminating at "Oven Drying" for Green Tea; "Withering" leading to "Rolling" and "Oven Drying" resulting in White Tea; a path from "Withering" to "Rolling," then "Slight Fermentation," and eventually "Oven Drying" finalizing as Oolong Tea; another path from "Withering" to "Rolling," followed by "Full Fermentation" and "Oven Drying" for Large Leaf Black Tea; while "Withering" proceeds to "Crushing," "Full Fermentation," and "Oven Drying" producing Small Leaf Black Tea.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates the manufacturing process of tea leaves that are processed into five tea types. This procedure has seven steps which starts with the growth of the leafs and ends with oven drying.
To begin, the leafs grow in the first step. Followed by plucking the leafs when they are grown enough. Next, the plucked leafs are wilted. The fourth step is steaming the wilted leafs. However, the steaming stage is only used for the rolling method. The crushing technique comes right after wilting which does not need steaming.
Moving on with the sixth stage, the rolled and crushed leafs both have a fermentation procedure. The rolled leafs and crushed leafs goes through a slight and full fermentation respectively. Lastly the leafs are dried by an oven. White, green, oolong, large leaf black and small leaf black teas are obtained in this production.
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