By Arup Kumar Dutta
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Additional resources for A Story about Tea
The children accompanied by Mongla, left for the busti where the workers lived. Long rows of thatched huts, each with a small compound, stretched before them. At intervals were community tube-wells where groups of women stood gossipping and washing while toddlers and. small children romped and played. Pariah-dogs lazed upon the dusty road, and a litter of pigs wallowed in a muddy patch. In the field next to the labour-club some young men had started a game of football. From many huts could be heard the strains of radio music.
Inside it were half a dozen tiered platforms. "These are called 'changs'. The green leaves plucked in the garden are weighed here and spread out on these 'changs'. Within a few hours the leaves begin to wither. They lose around 30 to 40 per cent of their moisture here. " Nearby was a similar shed. pidly at the end of each trough. "This is called Controlled Withering," Mr. Barua explained. "Natural Withering takes too long, especially in a humid climate.. " The children followed Mr. Barua into the factory.
That's a rolling table where the withered leaves are crushed and twisted. " To strain the rolled leaves they were next fed into meshed, pipe-like machines that constantly rotated. "And this is a sifter," Mr. Barua continued. "It separates the finely rolled tea. C. and Orthodox differ. To make Orthodox tea, the sifted leaves are taken straight to the fermenting room. C. e. " "Curling, tearing and crushing. e. " A finely cut, pulpy mass oozed out of the machine outlet and fell in heaps on aluminium trays.
A Story about Tea by Arup Kumar Dutta