The Hidden Manual Electric Filter Paper Tea Cup Machine, as a semi-automatic sealing and packaging machine, is suitable for packaging various types of tea. It places tea cups on molds for pressing, precise, fast, simple and easy to use, and can produce an average of 500 cups per hour.
The DL-4CD-35N Electric Tea Picker has a cutting width of 35cm and is equipped with an 18V 5.2Ah cordless lithium battery to eliminate wire interference during operation. The working time can be up to 8 hours, and it can pick 150 kilograms of fresh tea leaves in one hour.
DL-6CY1-15 mainly used for pressing cake tea, brick tea, chocolate type tea, the pressure and time can be adjusted, using hydraulic control, tea shaping is better. Machine has 1 working stations, 1 workers can operate the machine at the same time, 1 hour can press 35kg cake tea.
The main function is to inject nitrogen gas after the internal vacuum, allowing the tea to ferment in an anaerobic environment, producing more amino acids (GABA is gamma aminobutyric acid). GABA is a natural chemical substance, equipped with fully automatic vacuum pumping, nitrogen injection and tea fermentation functions. At the same time, it can display gas pressure, nitrogen purity, etc. in real time.
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.
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.