Two Different Processes for Manufacturing Black Tea IELTS Writing Task 1

Sep 9, 2022

Two Different Processes for Manufacturing Black Tea IELTS Writing Task 1 sample Answer is given below. The candidates are required to present a tentative answer for the same. IELTS writing task 1 requires candidates to write a summary or overview based on a diagram, a table, a line graph, or a bar graph in at least 150 words.

IELTS academic writing task 1 is a writing task for 150 words. Candidates are given 20 minutes and are required to write a summary for IELTS Academic writing task 1. IELTS writing score is marked based on band scores. The band scores range from 0 to 9. Meanwhile, candidates might consider practicing from IELTS writing practice papers to help excel your writing skills.

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Topic: The diagram below shows two different processes for manufacturing black tea. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words.

Band 6 Answer

The above diagram is mainly a process diagrma for the manufacturing of Black Tea. There are two different processes that has been depicted through the given diagram. The first process is more ‘traditional’ in nature while the second can be interpreted as the ‘modern’ method. The traditional method is meant for manufacturing loose tea leaves while the modern is meant for teabags. The first step is the plucking of fresh tea leaves in which only bud and top two leaves are plucked for a good quality tea.

The second step is withering in which air is passed on the leaves to remove moisture from the leaves. Withering is a common process for both traditional and modern methods. To produce loose tea using the traditional method, tea leaves are rolled flat and enzymes are released from the tea. On the contrary, in the modern method, tea leaves are cut, torn and curled which takes much less time. The leaves are then oxidised or fermented in both processes and the rolled leaves are spread on tiles or cement where the reaction of enzymes and air changes the colour of the leaves to copper. At last, the leaves undergo firing in the oven or drying in hot air dryers. This step leads to the release of 97 percent of moisture and also releases flavour and aroma for which the tea is known for.

Band 7 Answer

The above diagram given is that of the two different processes through which black tea is manufactured and both the processes needs to be understood and evaluated The first process is a more traditional approach while the second is more tilted towards the modern method. Overall, it can be deduced that some processes are common to both techniques. The shared steps in both processes include plucking, withering, oxidation and firing and drying. In the beginning, only the top two leaves and bud are plucked to ensure high quality. This is followed by a process called withering in which air is passed through the collected leaves to remove moisture from them.

It is here that the approach can be picked whether factories want to follow the traditional method in which leaves are rolled flat and enzymes are released or the modern method in which leaves are cut, torn and curled. The modern method consumes less time as compared to the traditional one. Next, the leaves undergo an oxidation or fermentation process in which enzymes released from the leaves are mixed with air thereby giving it a copperish appearance. The last step is during or drying in an oven or hot air dryers to release aroma and flavour. It is in the last step that approximately 97 percent of the moisture is removed from the leaves.

Band 7.5 Answer

The diagram represents the two ways in which Black tea can be manufactured. There are two ways which includes firstly the traditional way of manufacturing and the second is a way more modern way of manufacturing black tea. The traditional way is used to make loose tea while the modern way is used to make tea bags. While collecting tea, it is suggested to pick only the top two leaves and the buds to ensure a high-quality tea. Then, the accumulated leaves undergo a process of withering so that 60% of the moisture can be removed from them by spreading air and spreading them across. After that, the leaves are rolled and cut. In the traditional method, leaves are rolled flat while in the modern method, leaves are cut, torn and curled which saves time. In both processes, enzymes are produced.

The sceond process is a more modern process of manufacturing Black Tea. Accordingly, first the leaves go through an oxidation or fermentation process where the enzymes that are released are mixed with air to give a copperish colour to the leaves. The last step comes when the drying of the leaves is undertaken through an oven or hot air dryers which are used in order to release the aroma of the tea as well as the flavour. The leaves produce a flavour and aroma in this stage and hold only 3 percent of moisture while 97% of the moisture is removed entirely from the tea leaves.

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