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.
During the high temperature period in summer, attention should be paid to shading, sun protection and irrigation, so as to ensure the normal growth and development of tea trees and ensure the quality of tea leaves.
Under normal circumstances, the tolerance of shrub-type tea varieties is stronger than that of tree-type tea trees, and the low-temperature tolerance of medium- and small-leaf tea trees is stronger than that of large-leaf tea trees.
The right temperature is conducive to promoting the healthy growth of tea trees, let us see more!
The fermentation of tea is actually a kind of biological oxidation, and tea leaves with different degrees of fermentation are obtained by different transformations of the contained substances.
What is the fermentation of tea leaves?
Speaking of tea, people often say that full fermentation, semi-fermentation, and light fermentation are the same fermentation as our common fermented foods, such as yogurt, wine, vinegar, etc. What are their differences? Let’s learn about the fermentation of tea .
what is fermentation?
The so-called fermentation usually refers to a certain decomposition process of organic matter by organisms. The phenomenon of fermentation has been known for a long time, but it has been nearly 200 years to understand its nature. Fermentation, strictly defined by microbial physiology: The process by which organic matter is oxidatively degraded by organisms into oxidative products and release energy is collectively referred to as biooxidation.
Fermentation as defined in industrial production, industrial fermentation.
Industrial production generally refers to all industrial production that relies on the life activities of microorganisms as fermentation, such as beer brewing, monosodium glutamate production, etc. Fermentation in food: Fermented food refers to a type of food processed and manufactured by people using beneficial microorganisms, with unique flavors, such as yogurt, cheese, wine, pickles, soy sauce, vinegar, tempeh, rice wine, beer, wine, etc.
Fermentation of tea, biological oxidation
It is often said that Chinese tea is divided into six major categories according to the degree of tea fermentation and comprehensive production method. However, the term fermentation here, in the customary context of Chinese tea, is completely different from the above-mentioned microbial fermentation.