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.
DL-6CHZ-5 use electric heating, outer is baking paint inside is stainless steel trays, drying area 5sqm, capacity 15-25kg per batch.
For a different type of tea, using different methods to dry the tea leaves will maximize and retain the aroma of tea leaves, welcome your contact for more details of tea leaves drying.
Tea tree pruning and daily maintenance can make tea tree get more growth nutrients.
Modern pressed cake is supported by science, which proves that the pressed cake has more advantages than loose tea in the process of transformation.
The selection of history produced Pu'er tea cakes, but the unique shape of Pu'er tea has been preserved to this day due to its unique tea aroma.
There used to be a widely circulated concept: handmade must be better. Hand-pressed tea cakes are more "humane", with less strength, better preservation of tea strips, and less loss of inner quality. Is that really true?
To put it simply: of course, handcraft is good, and there is also a unique place in machinery. There is no difference between good and bad. Generally speaking, machine-pressed Pu-erh tea cakes are more tightly pressed by gravity than manual stone mills, but in fact, tea cake forming machines can also be loosely pressed, and stone mills can also be pressed tightly (as long as the stone mills are heavy enough). Generally speaking, 14.15 kg presses 357 grams of cake, and about 10 kg presses 200 grams of cake.
For the same Pu-erh tea, pressing or loosening has a certain influence on the transformation of tea cakes: although the transformation is slower, the rhythm of the throat will be more abundant; Each has its own merits. The medium and small leaf species are suitable for compacting, and the large leaf species are suitable for loosening. The wild type is suitable for loosening, and the cultivated type is suitable for pressing. Pressing is more suitable for areas with high humidity and high temperature. If the muffins are not stored properly, it is easy to mildew. Loose pressing is relatively more suitable for areas with low humidity and dryness, and the transformation of tea cakes is relatively slow. If you want to transform faster, you can store loose pressed tea cakes.
