| Introduction | Paraphrase: so sánh hai cách làm trà đen — truyền thống (trà rời) và hiện đại (trà túi lọc). |
| Overview | Cả hai 5 bước, chung đầu–cuối, chỉ khác ở bước 3. |
| Body 1 | Hái → làm héo 60% → rolling vs cutting. |
| Body 2 | Nhập lại: oxy hoá thành màu đồng → sấy, tổng mất 97% ẩm. |
The given diagram compares two different methods of manufacturing black tea: a traditional one producing loose tea and a modern one producing tea bags.
Overall, both methods involve five stages and share the same beginning and end, but the process splits into two separate routes at the third step, where the leaves are either rolled or cut.
In terms of the first three stages, only the bud and the top two leaves are picked to ensure good-quality tea. These are then withered on a rack as air is passed through them, removing 60% of their moisture. In the traditional method, the leaves are rolled flat and broken, which releases enzymes, whereas the modern method involves cutting, tearing and curling them, a quicker procedure which creates smaller, granular pieces.
Turning to the remaining phases, the two routes merge again. The leaves are spread on tiles or cement for oxidation, during which enzymes react with air and the leaves turn a copper colour. Finally, they are fired or dried in ovens or hot-air dryers, which releases their flavour and aroma and brings the total moisture loss to 97%.
| diverging only at the third step | chỉ tách ở bước ba |
| are withered on a rack | được làm héo trên giá |
| are rolled flat and broken | được cán dẹt và vỡ |
| granular pieces | mảnh nhỏ dạng hạt |
| merge again | nhập lại |
| turn a copper colour | chuyển màu đồng |