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Lemon tea status one of the oldest tea estates of garlic it was established in 1859 by a Scottish tea company and the first manager was Mr. Kendall Murray who was here for almost 41 years the DA State is 758 Hector's out of which two hundred eighty-five point four nine Hectors around the tea, and we have three divisions here the upper division is called the Glen burn division the lower division is dedicated to the name of the first manager, so we call it the Kimball division, and then I've got one more division if there's the symbol duration so in total we've got these three divisions here, and we produce about 150,000 kilograms of tea in a year, and we have got China will go China hybrids with what summer Sam and also some clothes and very interestingly the burnt also have as a seed body where we have a seed which is known as TS five six nine which is a combination between a-- that the seven eight and a v2, so we have planted those also we are doing a mass massive for replanting program every year we are planning to approve the old bushes which are dying out of old age or may be due to some vacancies in the garden, so we are uprooting those and planting it new clones or new seats for gasoline we make a different varieties of tea all around here, so you'll get to see it once we have our tasting done so if you'd like to walk inside and like to show you around my actor this way please after the leaf is plucked from all the three divisions it comes over to the gathering trap which is upstairs the withering process takes anywhere between 16 and 18 hours depending upon the type of raw material which you get and once the leaf is withered it comes over to this machine here which is known as the rolling table what it basically does here is actually gives a twist to the leaf and in the process these cells are ruptured the enzymes are broken and the flavors and aromas of the beautiful Darjeeling tea disseminate out, so this is the process which takes anywhere between 40 minutes to 1 hour depending upon the different types of tea which we made make at this point of time we are into our second flush, so normally we have a rolling time of almost about an hour, so we use different pressure sequences to twist the leaf so that it gets a nice mate so in other words this is where the make of the tea is done and after that the tea is dropped into drunk lollies there, and it is taken over for next stage which is the process of forming type fermentation or oxidization after the leaf is oxidized it comes over to this machine which is the dryer the tea is fired here in other words it's roasted or baked, and it stays in the die for anywhere between 23 minutes and that's your mid-tea the tea is done, but that's not the end of it because after that it has to go into the sorting process where the tea is sorted into different rates so once the tea is fired here it is taken over to the sorting room where the tea is sorted by the women who are just sitting there, so we can...
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