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.
Wuyi rock tea has a long history of development. Wuyi rock tea is the ancestor of oolong tea, and now the production techniques of Wuyi rock tea and oolong tea are handed down from one generation to the next. Wuyi rock tea is a kind of semi-fermented tea. In addition to Wuyi rock tea, there are other oolong teas, such as Taiwan oolong tea, Anxi oolong tea and so on. The Taiwanese version requires a light taste, so the degree of fermentation is less and the roasting is lighter. The Anxi layout requires deep fermentation and low roasting.
There are three key links in the production of Wuyi rock tea. One, withering. Before tea is made, it contains a lot of bitter water, which will affect the taste of tea soup. This link is also called tea shaking, which is more complicated and includes many small processes, such as running water, tea shaking process, equalizing green, fermentation, etc. These processes are complicated and interlocking, and there should be no mistakes. More troublesome is that some processes need to be repeated several times, such as shaking process. Put the tea leaves in the tea shaking machine, set shaking time, tea shaking machine will work by itself, so that the leaves are rubbed at the edges of the leaves during the tea shaking process, so as to destroy the tea cells and reduce their moisture content. Tea shaking process can promote the fermentation of tea leaves, and then effectively transform the phenolic substances in the tea leaves. The phenolic substances have high nutritional value. In the process of greening, the number of repetitions of the process is directly related to the transformation of fresh leaves. Before shaking the green, it also depends on whether the environmental conditions of the site meet the shaking process.