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MONDAY, AUGUST 10, 2015 W H AT ’ S O N Children cultural photography gallery opens T Mohammad Al-As’ousi, Assistant S...

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MONDAY, AUGUST 10, 2015

W H AT ’ S O N

Children cultural photography gallery opens

T Mohammad Al-As’ousi, Assistant Secretary General for Arts at NCCAL speaks to reporters.

Maryam Salmeen, Children Culture Supervisor at NCCAL speaks to reporters.

NCCAL’s Mohammad Al-As’ousi and Tahani Al-Adwani inaugurate the exhibition.

A photograph displayed at the gallery.

Tahani Al-Adwani, Assistant Secretary for Administrative and Financial Affairs at NCCAL speaks to reporters.

NCCAL’s Mohammad Al-As’ousi, Tahani Al-Adwani and Maryam Salmeen are pictured with a number of participants in the event.

NCCAL’s Mohammad Al-As’ousi and Tahani Al-Adwani tour the gallery.

The process of assembling tea leaves.

The grinding process of tea leaves after drying.

he Ahmad Al-Adwani hall hosted a children photography gallery held as part of the 17th annual children and pre-teens cultural festival, organized by the National Council for Culture, Arts and Letters (NCCAL). The one-week gallery includes 30 photographs that capture Kuwait’s popular culture. Mohammad Al-As’ousi, Assistant Secretary General for Arts, Maryam Salmeen, Children Culture Supervisor and other NCCAL officials attended the event. The children and pre -teens cultural festival lasts until Thursday. —KUNA

A photograph displayed at the gallery.

The tea leaves drying process

Coarse tea third degree.

Remnants of tea leaves after being sorted are used as fertilizer to agricultural land.

Tea: Thriving industry along Turkey’s Dead Sea shores

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ea fields skirt the Dead Sea Turkish towns, Riza and Trabzon, in the northeast. It is a huge industry in the region, with 40 factories and sale proceeds estimated at $14,000 a ton per day. The crop is collected three times during the year. The green leaves are picked, dried and crushed before being processed in hour-long oxidization to enhance the aroma. The product is then dried, classified into soft, medium and coarse types, then stored for five months before ending up at the consumers’ tables. —KUNA