Journal of Tea Science Research. 2015, Vol. 5, No. 6, 1-14
9
Control of temperature to minimize the
breakdown chemical compounds inside the
leaf.
Extend the minimum time required up to 8
hours before chemical degradation starts inside
the leaf.
3.0
Responsibility
– Withering Operator
4.0
Instructions
4.1
Clean yourself and wash your hands before
entering the production facility and then wear
appropriate uniforms, gloves, mask and cap.
4.2
Clean the utensils, equipment and withering
area within first 15 minutes.
4.3
Check the hygrometers for appropriate levels of
water and add water if necessary.
4.4
Green leave are weighted and sorted by the
appointed personnel, but leaf needs to be tested
and verified for matured leaves (B – 60 Leaf
Grading/Randahlu Verification) as well as
presence of high moisture.
4.5
Check for the presence of impurities, biological
or physical hazards in green leaf.
4.6
Remove impurities, none tea leaves, insects or
dead insects if rarely presence.
4.7
If the impurities concentration is considerable,
reject the relevant amount with the approval of
relevant officer working in the withering area.
4.8
Stack the withering trough loosely up to the top
level of the trough without compressing the
leaves.
4.9
Fix the name/code tag on trough relevant to the
Supplier/Area/Vehicle from the starting end of
the specific green leaf quantity.
4.10 Start the withering fans after completion of
loading the withering troughs.
4.11 Control the hygrometer difference around 4F –
6F (6F – 8F on a raining day) and supply dry
heated air.
4.12 Observe withering time. Initial withering will
take place at the bottom layer which has to be
check time to time.
4.13 Stop the fans when the bottom layer is withered
completely and turning and mixing has to be
carryout time to time and re-stack before
re-starting the fan.
4.14 Start releasing properly withered green leaves
to the rolling room after approval of the
relevant officer
4.15 The leaves have to be weight according the roll
size before releasing to the rolling operation
and release when request is made by the rolling
section.
4.16 Always release leaves from a single withering
trough and start a new trough once the entire
trough is emptied properly.
4.17 Record the start and end timings, turning and
mixing times as well as hygrometer readings
appropriately on the given recording formats.
4.18 Clean the withering area, withering troughs
and equipments properly (Follow the
instructions given below).
4.19 Prevent any cross contamination from
biological, chemical or physical hazards at all
stages of withering.
4.20
Inform the relevant officer or technician, if
there is any breakdown, technical failures or
mechanical issues found on machinery or
equipments.
5.0
Cleaning of Withering Area
5.1
Cleaning Time
7.30 am – 7.45 am
4.45 pm – 5.00 pm
5.2
Required Number of Workers
Daily
– 05
Weekly
– 05
Monthly
– 02
5.3
Equipments to be Cleaned
Staircase, Floor and Deck
Through Nets
Trough Fan Blades
Trough Fan Nets
Trough Fan Louvers
