DL-6CHL-RQ10 is small type tea drying machine, can drying for all kind tea, use gas heating, capacity from 60kg to 400kg 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.
100kg fresh leaves process 25kg finished oolong tea in 12 hours, This page recommends you a full set of green tea production equipment and use methods.
The matcha stone mill is made of granite that is cut in one piece. After the initial grinding process, no stone powder or slag is lost during use, which ensures the safety and cleanliness of the matcha tea.
The main function of the electric bamboo drum baking cage is to replace the carbon baking cage, making the drying of tea more precise and controllable.
Mechanical tea picking must use the correct method to make the tea tree grow better. At the same time, the fresh leaves after picking must be properly insured and stored.
For the better growth of tea leaves, during the tea picking process, attention should be paid to the tea plucking techniques and picking methods.
The standard of tea picking should follow the standard of processed tea, taking into account the problems of leaf retention and harvesting.
The completion of Pu-erh tea can be summed up in three words: fast, uniform and totally.
"Fast" refers to raising the leaf temperature rapidly (generally within 1 to 2 minutes) to 85°C for about 3 minutes, since 85°C is the critical temperature for enzyme inactivation.
"Uniform" means that the temperature is as uniform as possible, and the fixing is uniform.
"Totally" means to kill the fresh leaves thoroughly.
Regarding the active enzymes in tea, there is such a set of temperatures: when the temperature reaches 35 °C, the catalytic effect of the enzyme will double for every 10 °C increase in temperature; at 52 °C, the activity of polyphenol oxidase is the highest; at 85 °C, Enzyme inactivation.
Therefore, the best way to tea fixation is to raise the temperature quickly, so that the leaf temperature reaches 85 °C, and the tea fixing is completed in a short time, the active enzymes are killed as soon as possible, and the aging potential of Pu'er tea is preserved as much as possible.
So what happens when the temperature is too high and too low?
If the temperature is too high, it will cause a lot of cracking of glycosides, which will also reduce the aging potential; if the temperature is too low, not only will the low-boiling grassy flavor not volatilize, but also lead to the occurrence of pre-fermentation, thereby destroying the aging potential of Pu-erh tea.
Therefore, when we fixing the fresh leaves of Pu-erh tea, it is best to accurately control and record the leaf temperature. The quality of the Pu-erh tea produced in this way is more guaranteed, especially in the later ageing process, the impact will be greater and greater.