The presented diagram depict about two kinds of phases for producting black tea. Overall, it can be seen that although has different purpose, both traditional and modern methods involve fermentation process in manufacturing tea.
To begin with, collecting stage is aimed to select the best quality of tea leaves through only pick bad and 2 the top leaves. And then, when stepping to the withering stage, the selected leaves will be spread out on the rack and air passed through leaves so as to reduce 60 percent of moisture.
Turning to the traditional method works operates by rolling and crushing tea leaves, while modern method by cutting, tearing, and curling tea leaves. In oxidation process, enzymes and air are mixed and change the colour of leaves to be copper. Afterwards, it dried by frying in the oven or by hot air dryers. Following that, it results aroma and flavour of leaves and remove 97 percent of moisture.