Rolling 

 
Leaf Trituration 

 
The withered leaf is fed to the tea processing machinery at an even and constant rate, which in our case is 1200kg of withered leaf every hour. To achieve this, we weigh the withered leaf in the trough into baskets of 5kg and these are tipped, every 15 seconds, onto feed conveyers which lead to the machinery in the factory. 
 
The first step of fabrication consists in triturating the withered leaf; firstly by shredding it with a rotorvane. A CTC (Crush – Tear – Curl) machine then triturates the leaf material by passing it through four sets of sharpened rollers which cut the material into ever smaller particles, breaking the leaf’s cells. This frees the cellular fluids, which enter into contact with the oxygen in the air, starting the next phase of fabrication: Fermentation (also known as Oxidation). 
 
Uganda Tea, East Africa, Uganda, Nyambya, black CTC tea, Single Origin, Single Estate, Tea Factory, Family-owned
 
Uganda Tea, East Africa, Uganda, Nyambya, black CTC tea, Single Origin, Single Estate, Tea Factory, Family-owned
 
Uganda Tea, East Africa, Uganda, Nyambya, black CTC tea, Single Origin, Single Estate, Tea Factory, Family-owned
Bags of green leaf being weighed 
 
Each of the 4 sets of CTC rollers are sharpened after processing 100,000 kg of green leaf. This keeps the rollers in good condition and operating efficiently, increasing the quality of the made tea. We also take care to keep our CTC rollers hygienically clean. 
 
Uganda Tea, East Africa, Uganda, Nyambya, black CTC tea, Single Origin, Single Estate, Tea Factory, Family-owned
 
Uganda Tea, East Africa, Uganda, Nyambya, black CTC tea, Single Origin, Single Estate, Tea Factory, Family-owned
 
Uganda Tea, East Africa, Uganda, Nyambya, black CTC tea, Single Origin, Single Estate, Tea Factory, Family-owned
 
Uganda Tea, East Africa, Uganda, Nyambya, black CTC tea, Single Origin, Single Estate, Tea Factory, Family-owned
 
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