Development of Tea Leaf Withering Machine and Subsequent Manufacture of Tea Shoots Withering Machine

Details of present/Existing Technology. Shortfall / Technological gaps in the existing technology

The present withering systems depend on near ambient conditions- using warm air the shoots are desiccated slowly taking 12 to 20 hrs before the shoots are processed. Due to rush of shoots during main cropping period the existing factory cannot handle the extra leaf. This results in back log of the material which is either processed in a hurry or allowed to over wither both of which reduce the quality of the product. In addition the process of withering also uses considerable energy.

Approach adopted in new technology to evade technological gap in the exiting one

Making use of the inherent properties of living tissues resulting in the material being ready processing in a shorter time.

Advantages

The material can be processed in a shorter period (4-6 hrs.), consumes less energy and considerably improves quality of tea

Brief Description

Controlled treatment of the shoots to enable the shoots, which are subsequently spread in withering troughs for achieving the desired wither

Applications

Agriculture and Food

Achieving faster withering of tea shoots for the manufacture of black teas thereby saving energy, better utilisation of existing withering space and improved quality of the product.

Technology Transfer Assistance Offered

Know-how

Collaborating Agency

The Director
Central Meachanical Engineering Research Institute
MG Avenue, Durgapur- 713209 (W.B.)
Fax: 0343-546745
Email: cmeri%sirnet@sirnetd.ernet.in

For further information please contact

Dr. P.S. Ahuja
Director
Institute of Himalayan Bioresource Technology
Post Box No.6 Palampur
Himachal Pradesh - 176 061
India