The two steps of black tea production are shown in the diagram.
While the contemporary method is best for teabags, the conventional method is preferred for loose tea.
To ensure high-quality tea, the tea picker only selects the two top leaves and the bud when gathering tea. The leaves next go through a process called withering, during which the air is pumped through them and approximately 60% of the moisture is removed.
The leaves can then be rolled or chopped after that. To create teabags, factories may utilize time-tested rolling and crushing techniques or quicker contemporary cutting, ripping, and curling techniques. Natural enzymes are created from the leaves for both processes.
The enzymes from the leaves combine with the air during the subsequent process of oxidation. As a result, the leaves turn from green to copper and have a pleasant flavor and perfume. The leaves are finally dried and burned. By this point, only 3% of the tea's original moisture is still present.