DL-6CHZ-34 use electric heating, it has 2 racks 36 layers 110cm round pallets, rotary drying, Intelligent temperature control, drying area about 34m², capacity 100-170 kg per batch.
DL-6CHZ-Q18 use electric and gas heating together, heating rate increased by 40%, more energy saving, it has 16 layers 120cm trays, capacity about 55-90 kg per batch.
DL-6CHZ-14 use electric heating, it has 16 layers 110cm round pallets, rotary drying, Intelligent temperature control, drying area about 14.5m², capacity 60-75 kg per batch.
DL-6CFZ-999 manual filling machine can fill 1-999 gram materials, made of all stainless steel, simple operation, fast weighing, better use with manual sealer
DL-3CXP-110 use MITSUBISHI TU33 2 stroke engine, power 1.0kw 1.25HP, displacement 32.6cc, with 1140mm stright blade, suitable for flat tea garden pruning, more efficient pruning.
This tea pouch packaging machine is suitable for automatic packaging of all kinds of tea. It is mainly used for packaging plastic tea bags with the packaging range of 1-50g.
DL-6CHZ-9 use electric heating, it has 16 layers 90cm round pallets, rotary drying, Intelligent temperature control, drying area about 9m², capacity 27-36 kg per batch.
DL-6CHZ-5 use electric heating, it has 14 layers 70cm round pallets, rotary drying, Intelligent temperature control, drying area about 5m², capacity 15-20 kg per batch.
The purpose of tea rolling step is to make the shape initially, and to break the leaf cells to improve the taste concentration of finished tea. In the processing of green tea, in addition to a few famous green tea, rolling is generally an indispensable process.
The technical points of rolling are:
(1) "Knead the old leaves hot, and the young leaves cold." Old leaves are of poor quality. In the case of higher leaf temperature, they have good plasticity, and hot kneading is good for strips. The young leaves are of good quality, and after the leaves are cooled, they are twisted, which helps to maintain a good color and aroma.
(2) Pressure to master "light, heavy and light". In order to prevent loose tea strips and the production of crushed flat strips, pressurization should follow the principle of "first light and then heavy, gradually pressurizing, alternating light and heavy, and finally no pressurization". Generally, the time ratio of pressurization and release is 2 to 1 or 3 to 1, such as pressurization for 10 minutes and release pressure for 5 minutes, or pressurization for 15 minutes and release pressure for 5 minutes.
(3) The rolling time and the amount of leaves should be appropriate. The kneading time for young leaves can be relatively short, and the old leaves are longer; the amount of leaf throwing is closely related to the volume of the kneading drum. Because the volume of young leaves is large and the bulk density of old leaves is small, young leaves can be cast more appropriately, and old leaves less cast. Take stir-fried green tea as an example, using 55-type rolling and twisting machine, first and second grade fresh leaves, generally throwing leaves at 30-35 kg, and rolling for 40-45 minutes. The degree of rolling requires that the stripping rate is above 80%, and the leaf cell tissue destruction rate is 45% to 55%.