Norwich bulletin., 1922-06-24

This is done by shovelling together all [ tea of the same grade that has been ae- cumulating in the bins. By this means every pound of tea is identical in quality | The team is then packed in metal lined l chests of about one hundred pounds ca pacity and is ready for shipment. We will not sail back to Boston where 1 chests of tea from the Ceylon tea gar | dens have arrived and are being trans l ferred to the motor trucks of the com l pany. Arriving at the door of the plant i the tea chests are place on a roller con- veyer, which carry the chests automatic ally. across the floor to the t'unistrand." This machine picks up a chest every six feet of it's length, land sometimes there ! are as many as twenty chests in suspen-> sfon) and carries it to whatever floor the 'unistrand" is set to discharge its freight. Passing around to the front of the building, we entered. 8 door lead4 ing Into the spacious and handsomely appointed offices. A courteous official to go over the plant We were conduct ed to the elevator and taken up to the blending room on the top afior,> where as we stepped off the elevator, we imInedi- ately became conscious of the delicate aroma of tea, and the spotiessly clean iTl-s terior. White-uniformed employees were busily engaged in opening different chests
 
 who blends the tea according to a form ula he receives. The team Is emptied from the chests into the big hopper, and 9 fan exhausts the air, through a hood over the hopper, carrying away the dust as , fast as the tea is emptied. The fan and hood act on the same principle as an electric vacuum cleaner.
 From the hopper the tea descends in big tubes to the floor below, to the cut 1 ting and sitting machine. This process still further exhausts the dust from the tea, and 1t then proceeds downward to the mixer on the floor beoIw After the mixer has revolved the requisite number of times, 1t discharged the tea from eith- ! CT side into the discharge box" Con- nected with this are a number of pipes through which the tea is conducted to the l big plate glass tanks, on the floor below Each tank has g capacity of two thou 1 sand pounds. As the tea falls into these tanks the last grain of dust is exhaust ed. The tea passes from the glass tanks by gravity into the electric weighing machines on the floor below It then descends into the paeketing machines, on the next floor. These machines pack and. label the tea at the rate of thirty packets 8 minute. It is then packed in fibre board or wooden bockes and placed on the roller conveyor that sends them along to the place where they are sealed or in case of the wooden boxes to the mailing machine. The cases are then marked and stored on the shipping room floor, ready for immediate dispatch, When ordered 1 they are placed on the roller conveyor | on this floor and descend spirally to the motor trucks. We are now back in the general office from where he started. l having followed the modern methods of blending and packeting tea from the eighth story down. In the office a white uniformed attendant was serving tea from daintily-appointed tea wagon. We were extended the courtesy of a cup of Gold Label Salada tea and found it delicious and cheering We were told a one pound packet of tea yields anything from two hundred and fifty to three hun- dred cups of tea. I will now closa with recipe given us at the plant for brew ing a good cup of tea. First of all scald out a crockery tea pot and while it is warm put in a teaspoon of tea. for every two cups, pour on freshly boiling water (but be sure it is abubbIing'' boil ing) and allow 1t to steep from five to eight minutes. Then pour it off the leaves into another warmed tea pot and serve. If poured off the leaves in this way, it will keep fragrant and delicious to the last cup.
 Follow these directions and you win have perfect cup of tea.
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