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.
DL-6CRT-65T can process almost all kind tea, brass type, the part contacted with tea is made of stainless steel, drum diameter 65cm, height 48cm, capacity about 60 kg per batch.
Circular vibrating screen separator mainly for sorting different size of tea dust/powder/fragment, used for CTC tea or other crushed tea leaf, Optional different screens to get different sizes of tea.
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.
Proper drying can fully reflect the aroma of Wuyi rock tea in the final stage, here is the more information of the drying.
Withering and shaking green are the key steps in the production of Wuyi rock tea. Welcome your contact for more details.
The birth of a good cup of tea starts with picking.
As the saying goes, "the day of March, the face of a child",
The spring tea picking season is often rainy, which brings inconvenience to the spring tea picking.
In the slanting wind and drizzle, many tea farmers are still working hard in the tea garden.
How to deal with these picked fresh tea leaves?
As we all know, tea leaf picking is a technical job, and skills, concentration and patience are indispensable. Rainy days will undoubtedly make the originally steep mountain road more slippery and the soil of the tea garden more muddy. In addition to maintaining concentration, tea pickers need to pay attention to the safety of their feet, which brings difficulties and inconvenience to fresh leaf picking.
The fresh leaves picked in rainy days are called "Rainwater leaf", and the increase in the water content of fresh leaves has virtually increased the workload of tea pickers to transport tea leaves. In addition, the high moisture content of rainwater leaves will increase the difficulty of subsequent frying. Therefore, it is generally not recommended to pick rain fresh tea leaves.
Although the rainwater leaf is time-consuming and labor-intensive, the quality of the finished tea is not stable, but the spring tea grows the different day by day. If it is not picked in time, once the optimal picking period has passed, it will not only affect the production of tea, but also will not be able to sell the good price. In terms of production, the losses are even greater. For rainwater leaves that have been picked, generally, the moisture in the tea can be reduced by extending the time of spreading fresh tea leaf. The excess water on the surface of the fresh tea can be evaporated naturally by spreading it out, but it is necessary to spread the fresh tea thinly, so that the rainwater fresh tea leaf can be dehumidified evenly, so as to avoid the tea leaves from sticking and the temperature being too high to produce a stuffy smell.
