Lean Manufacturing in Tea Production

Tea Production
Name
Institution Affiliation
Date
Lean Manufacturing
It is a concept aimed at eliminating any waste that does not add value to the product or process. Waiting (process flow has barrier processes due to uneven ability, resulting in idle moments in production); overproduction (supply exceeds want, resulting in a surplus); conveyance (supply exceeds demand, resulting in a surplus) (due to poor placement of facilities/sites); some of the most common types of waste in the manufacturing industry include over processing and reprocessing. Inventory (due to inadequate material requirement planning (MRP)) and faults (because to poor facility design) are two of the most common problems.
There are four phases in the tea-making operation which do not add value, as per lean manufacturing. The following are a few examples:
Furthermore, it is thought that the tea plantations are owned by the company and that no outside parties are involved in their management.
Leaves are removed from pans and reweighed (Step #8 on the figure below)
Because the weight of the work in progress (WIP) leaves will be changed by subsequent operations, there is no need to weigh them. Because the leaves are handled so often, flaws may occur; hence, this approach adds little value but may cause quality issues. As a result, I recommend transferring the leaves to specialist rolling trays after they have cooled.
Leaves are removed from trays and reweighed; poor quality leaves are thrown away (Step #13 in the diagram below)
This method, like entries a and b, is ineffective because it does not improve the service performance because the mass registered is not the actual proportion. Steps 13 and 14 should be merged, and there should be a step where "Leaves are removed from trays and visually checked."
Bags of tea are reweighed (Step #4 on below diagram)
Because it brings no value to the tea processing and production process, this operation is unnecessary and might be classified as "over processing" wastage. Excessive processing of fresh tea leaves will not improve or increase either leaf's quality; in fact, it may degrade both leaves' quality. So, once the bags have been carried into the processing environment, they may be withdrawn from the process flow and the leaves can be dispersed throughout the pans and troughs. 
 d.) Leaves are weighed (Phase #21 in the figure below)
This is another stage in the process that is unsuccessful. This step is optional and may be avoided because the final weighing is done in Step #23. We can save time and effort by doing so. As a consequence, after submitting the leaves for packaging and shipment, we may go directly to final quality inspection (Step #22).
Sustainability
The following four steps, according to lean manufacturing principles, do not add value: Furthermore, it is thought that the tea plantations are owned by the company and that no outside parties are involved in their management.