Halogen Rapid Moisture AnalyzerIis mainly used to measure the water content of tea and other foods, with an accuracy of 0.01%. The moisture meter is small in size and fast in measurement, which is suitable for various tea plants
Flat type tea press shaping machine mainly for LongJing Tea, through the computer control program, the manual operation processes such as tea feeding, fixation, flat shaping, polishing are changed into computer control, so that the evenness of each batch of tea can be adjusted and controlled
DL-6CRT-75 tea rolling machine has double action, mainly for tea twisting, drum diameter 75cm, capacity about 120 kg per batch.
DL-6CQFJ-70 used for sorting fresh leaf which picked by tea harvester, can separate different sizes of tea for producing different grades of finished tea.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
DL-6CYQT-90250 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 120 kg per batch.
DL-6CHL-RQ10 is small type tea drying machine, can drying for all kind tea, use gas heating, capacity from 40kg to 600kg per hour, temperature and speed adjustable, safety, energy saving and environmental protection
DL-6CHZ-9QB is full stainless steel tea dehydrator, electric heating, drying area about 10sqm, capacity 27-45 kg per batch.
The first monograph on tea science in China and the first monograph on tea in the history of the world is "The Classic of Tea" written by Lu Yu. Explain the tea in detail
One of important process for the black tea is fermentation, use the suitable fermentation machine could control good quality of black tea.
Different green tea drying methods, different machines, green tea strands, and green tea aroma are all different, welcome your contact for more details.
How to process a special needle type green tea, welcome your contact for more details!
The white tea production process can be divided into two steps: withering and drying. The drying process is used to remove excess water in leaves after withering, destroy activities such as polyphenol oxidase in leaves, and improve the aroma and taste of finished products. Drying is a key step in forming the quality of white tea, which is related to the appearance and inner quality of the finished tea. At present, there are two commonly used drying methods for white tea: charcoal roasting and electric drying. White tea charcoal drying is more traditional, using ignited charcoal as a heat source. Some researchers believe that charcoal roasting and drying tea has certain advantages in quality and storage; The most commonly used drying method in the production of various types of tea, using electric heating air, the temperature and heating time are more controllable than charcoal roasting, and the quality of the tea leaves is more stable. Due to the importance of the white tea drying process to the quality of white tea, choosing a suitable drying method is of great significance to the formation and control of the quality of white tea. This study compares the content and aroma components of Fuding white tea prepared by different drying methods, and explores the effect of different drying methods on the quality of white tea, in order to provide certain production guidance for white tea. The influence of different drying methods on the quality of white tea mainly lies in three aspects: catechin, aroma and sensory evaluation. The content of catechins in tea leaves prepared by white tea electric dryer is generally higher than that in charcoal roasting. Although catechins have been proved to have bitter and astringent tastes, they are also the most important antioxidant active components in tea leaves. Although charcoal roasting can reduce the bitterness and astringency of the finished tea to a certain extent, the total amount of tea polyphenols does not change significantly due to the drying method; it is worth noting that white tea is a slightly fermented tea, and due to the high content of free amino acids, The bitterness and astringency of white tea soup is not obvious, and reducing the bitterness and astringency brought by catechins does not have obvious value in actual production.
