A Tea Drier should be considered as a body or vessel within which a quality of air is circulated with a pre-determined number of changes per minute. In this manner, some direct relationship between its size and its capacity can be made.

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If a drier is considered a vessel within a room, it can be considered to be a vessel within a vessel. If air is being passed through vessel A than the outer vessel, vessel B, will allow to escape. If more air can escape from vessel B then it is forced through vessel A, it will increase pressure in vessel B until this pressure neutralizes the force pumping the air. This is back pressure.

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Air, or the general atmosphere, in rolling and fermenting rooms where leaf is being processed prior to drying must be conditioned to an extent which assures 80% to 90% humidity. However, Humidification must be so arranged as to condition the atmosphere without placing moisture globules in suspension. Moisture must not be absorbed by leaf, nor there sufficient moisture in the air to become condensed in the material being spread in the humidified room. All such additional moisture will require to be dried out t great cost and will generally reduce the output of tea drying equipment.

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As the clean, clear mist crosses the silent vast Himalayan range there is heard a gentle rustling. It is the beautiful colorfully-dressed women moving slowly through invisible paths across the rolling hills of the Darjeeling tea gardens, skillfully plucking by hand the finest of the delicate leaves from the bushes and dropping them into the soft, green piles forming inside their baskets. Majestic, snow-capped mountains surround them, forming a stunning backdrop. It is a scene as rare and special as the beverage that is the product of their work. The air is filled with the delightful songs of birds of every hue. There is no doubt the quality of the tea produced here is affected by the magic of its fairy tale surroundings. Darjeeling tea is born in the foothills of the Himalayas, in the shadow of the third highest mountain in the world; Mt.Kanchenjunga.

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Tea is not drunk very often in the Czech Republic or Slovakia. For most the people in these two countries, coffee us the daily drink of choice. Tea is available, however, in shops and tearooms, which serve a choice of the beverage and pastries. It is also served at bistros or cafes. During the day the bistors are occupied by local men playing chess and chatting up the day as they sip endless cups of coffee or tea.

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