The diagram shows the two processes for manufacturing black tea. The traditional way is used for making loose tea and modern process is ideal for teabags.
When collecting tea, the tea picker picks only the two top leaves and the bud of ensure a high quality tea. Then, the tea leaves go through withering, where leaves are spread out and air is passed through withering, where leaves are spread out and air is passed through them to remove up to 60 per cent of their moisture.
After that, the leaves are ready for rolling or cutting. Factories use traditional methods of rolling and crushing or faster modern methods of cutting, tearing and curling to make teabags. In both processes, natural enzymes are produced from the leaves. The next step is oxidation, where the enzymes from the leaves mix with the air. This changes the colour of the leaves from green to copper and creates a nice flavour and aroma. Finally, the leaves are fired and dried. By this stage, little moisture remains in the tea-just three per cent.
The diagram
shows
the two processes for manufacturing black
tea
. The traditional way is
used
for making loose
tea
and modern process is ideal for teabags.
When collecting
tea
, the
tea
picker picks
only
the two top
leaves
and the bud of ensure a high quality
tea
. Then, the
tea
leaves
go through withering, where
leaves
are spread
out and air
is passed
through withering, where
leaves
are spread
out and air
is passed
through them to remove up to 60 per cent of their moisture.
After that, the
leaves
are ready for rolling or cutting. Factories
use
traditional methods of rolling and crushing or faster modern methods of cutting, tearing and curling to
make
teabags. In both processes, natural enzymes
are produced
from the
leaves
. The
next
step is oxidation, where the enzymes from the
leaves
mix with the air. This
changes
the
colour
of the
leaves
from green to copper and creates a nice
flavour
and aroma.
Finally
, the
leaves
are fired
and dried. By this stage,
little
moisture remains in the tea-
just
three per cent.