IMMEDIATELY THE LOAD OF PLUCKED SHOOTS REACHES THE FACTORY THEY ARE EMPTIED OUT ON TO SPECIAL RACKED IN THE UPPER STOREYS OF THE BUNDLING WHERE CURRENTS OF AIR FLOW THROUGH THE OPEN WINDOWS AND CIRCULATE THROUGH AND AROUND THE LEAF. EVAPORATING SOME OF THE MOISTURE THEY CONTAIN. LEAVING THEM SOFT AND LIMP. THIS OLD METHOD TOOK UP TO TWENTY FORE HOURS NEW METHOD BEING ADOPTED CUT THIS TIME BY UP TO A QUARTER. ONE NEW METHOD IS THE WITHERING TROUGH, IN WHICH LARGE QUANTITIES OF LEAF CAN BE SPREAD WHILE CONTROLLED AIR CURRENTS CIRCULATION THROUGH AND AROUND.
Traditional tea withering, involving the placement of plucked shoots on racks for up to twenty-four hours, is evolving with innovative methods like the withering trough. This modern approach, employing controlled air currents, significantly reduces withering time by up to a quarter. The adaptation reflects the tea industry's commitment to efficiency, ensuring a faster transition from plucking to processing, enhancing overall productivity. Ceylon Tea
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