Tea Processing Through Indigenous Method

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Farmer’s Profile

Name: Tohovi Chishi
Age: 55 years
Education level: Secondary
Address: Littami New Village,
V.K. Town, Zunheboto, PIN- 798601
Nagaland
Mobile number: 8731801324
Size of land holding: 19.76 (acres)

Background

Tea is one of the most preferred beverages in Nagaland. Tea processing as such is an age old technology. Mr. Tohovi Chishi, a progressive farmer from Zunheboto was inspired to take up tea farming after having attended one training programme organized by the state government in the year 2002 and thereafter, he planted tea in his backyard. Once his plantation was ready for harvesting, he did not find market to sale his tea leaves. This situation has compelled him to come up with an innovative idea of processing local tea through indigenous method.

Methodology

The following techniques are followed by Mr. Chishi for producing Green tea, Organic tea and Normal Black tea.

(a) Organic Green Tea

ƒ Plucking of top two leaves early in the morning

Put the leaves in a net bag

ƒ Soak it for 2 minutes in boiling water

ƒ Take it out and put it again in cold water for 2 minutes

ƒ Place it in locally made sieving basket made of bamboo to drain water

ƒ Immediately roll the leave manually and keep it under the shade for 1 hour

ƒ Sundry it and roll it manually thoroughly

ƒ Sundry the rolled leaves till it becomes brittle

ƒ Put it in an airtight plastic jar and keep it near fire place

ƒ After one month of storage it develops good quality color and flavor of green tea

ƒ Green Tea so produced can be stored up to two years with no change in color and flavor

(b) Organic Tea

ƒ Plucking of top three leaves early in the morning

ƒ Shade dry for overnight by turning it over 3-4 times

ƒ The next morning rolling of leaves manually under very bright sunlight

ƒ Dry under bright sunlight till the rolled leaves become brittle

ƒ Store it in a plastic jar and place it near fireplace

ƒ After one month of storage gives good quality flavor and color (light brown)

(c) Organic black tea

ƒ Plucking of top three to five leaves early in the morning

ƒ Shade dry for overnight by turning it over 3-4 times

ƒ Next morning grind it in a locally made indigenous grinder made of log wood

ƒ Sieve it with the help of locally made bamboo sieving basket

ƒ Select the fine ones and again grind the coarse leave which is not well grinded

ƒ Put all the material in a clean tarpaulin, close and keep it for 1 hour

ƒ When green color turns to red, roll it tightly manually and dry it under the bright sunlight

ƒ Store it in a plastic jar and place it near fireplace

ƒ After one month of storage it develops good quality flavor and color (Dark red)

Outcome/ Impact

BC Ratio: 2.57

This technology has been accepted by the farmers. The products have given him a good market resulting encouragement to other farmers. Five farmers have adopted this technology.Off late, many of the consumers have shown their preference to locally made organic tea.


 

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