the diagram below shows two different processes for manufacturing black tea

The diagram illustrates the processing of black

tea

in two ways, the Traditional method and the Modern method.

Overall

, the initial steps remain the same,

that is

the picking of the bud and apical leaves which ensures good quality of

tea

.

Subsequently

, almost 60% of the moisture is dehydrated by Withering the

tea

leaves on a rack.

Next,

the leaves can be processed by the novel method where the leaves are cut, torn and curled, and

this

results in a more efficient way of producing small granular bits in

tea

bags. In comparison, the conventional methodology results in loose

tea

leaflets, by Rolling them flat and breaking them, which causes the release of enzymes.

After

this

, both kinds of by-products are subjected to Fermentation or Oxidation respectively, where the

tea

leaves are spread on cement or on tiles which is done in order to ensure that the enzymes react with air to produce a richer copper colour.

Finally

, they undergo Firing or Drying either in ovens or in air dryers ensuring 97% of the moisture content is lost, owing to the enriched aroma

as well as

flavour

that is

experienced on drinking black

tea

.