The figure depicts how tea leaves are transformed into different types

of tea (white, green, oolong, black and scented). Overall, it is a semi-

synthetic linear process that involves three to six steps, with the white
tea is the simplest, whereas oolong and scented tea are the most
complex.
Once fresh tea leaves are harvested, they are sorted and cleansed
before shifting to a steamer to produce white tea after drying.
Alternatively, they are withered in case of black, oolong, and frequently
green tea. The latter is further processed by means of pan-frying,
steaming or firing before it is either rolled and shaped or dried with
Jasmine flavor to produce the two known types of green tea.
By contrast, the techniques for oolong and black tea seem more
complicated as it involves three additional steps namely shaping the
leaves, fermentation and drying. While black tea requires rolling or
cutting tea leaves, following by full fermentation before desiccation,
the process for oolong tea comprises blunting tea leaves before partial
fermentation, and ultimately pan-frying and dehydration. Finally,
scented tea is manufactured from either green, black or oolong teas
when they are dried and then scented with fruits and flowers and
eventually cooled down.