Harvesting and processing procedure for dried leaves
1. Pre-Harvest Preparation
– Inspection of Raw Material Zone: Ensure bamboo plants are healthy, free from pests, diseases, or dried leaves, with a natural vibrant green color.
– Harvesting Tools: Clean knives, gloves, and baskets/boxes for collecting leaves.
2. Harvesting
– Timing: Conduct harvesting in the early morning or late afternoon to avoid wilting due to intense sunlight.
– Leaf Requirements:
• Medium-aged leaves (neither too young nor too old).
• Vibrant green color, free from pests, yellow spots, or tears.
• Meets size requirements; avoid picking small leaves.
3. Sorting and Selection During Harvesting
– Remove:
• Leaves with pests, overly mature leaves, yellowed, damaged, torn, or curled leaves.
• Young or undersized leaves.
– Second Sorting: Conduct a second round of selection before drying to ensure consistent quality.
4. Leaf Arrangement and Transportation
– Arrangement:
• Stack leaves gently in layers, avoiding compression to prevent damage.
• Use trays or baskets lined with clean paper/plastic for protection during transport.
– Transportation:
• Transport leaves to the processing facility immediately after harvesting to prevent wilting.
• Maximum time from harvesting to drying: 6 – 8 hours.
5. Drying
– Drying Method:
• Dry at 80–100°C in industrial drying ovens to preserve green color and nutrients.
• Drying time: 10–12 hours, depending on leaf thickness and machine capacity.
– Post-Drying Requirements:
• Leaves must be completely dry, crisp, and retain a dark green or slightly yellowish-green color.
• No scorching or color loss.
6. Packaging and Storage
– Packaging:
• Allow dried leaves to cool naturally.
• Pack into PE bags or vacuum-sealed packaging, labeled with origin, production date, and expiration date.
– Storage:
• Store in a dry, well-ventilated, clean environment.
• Avoid direct sunlight and humid conditions.
