As a medium-sized material packaging machine, it can be used for packaging granular and powder products such as tea, nuts, coffee, candy, industrial screws, etc. It has automatic packaging, automatic bag cutting, combined with filter paper and plastic film, and uses a back sealing bag making process. It can produce up to 20 bags per minute.
The Nylon Triangle Pyramids Tea Bag Packaging Machine with Outer Bag is a standout in the tea packaging field. Suited for various teas like black, green, oolong, herbal and flower tea. It makes unique triangle pyramid nylon tea bags with a square rubber outer bag for protection and appeal. Packaging speed is 2000 - 4500 bags/min. Innovation lies in precise control and stability. Advanced tech integrates inner and outer bags seamlessly. High-quality materials and sophisticated structure ensure durability. A great choice for tea makers seeking quality and innovation.
The automatic heat shrink packaging machine for plastic film packaging and sealing is a highly efficient packaging equipment designed to meet the diverse packaging needs of various industries. It uses plastic film to tightly wrap products and then applies heat to shrink the film, ensuring a secure and aesthetically pleasing packaging.
The vacuum inner film packaging machine is for packaging products like tea. Removes air by vacuuming to prevent oxidation and moisture, prolonging shelf life. Has a high-precision weighing system. Inner film protects products. Easy to operate and efficient, ideal for fresh-keeping packaging.
The electric baking cage tea dryer can precisely control the temperature, has rich and diverse functions, is suitable for small tea factories, can replace charcoal baking, and can enhance the aroma of tea.
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.
Discover the art of making oolong tea, from traditional shaking techniques in Fujian/Taiwan to modern innovations with the shaking drum. Learn how this tool enhances precision, efficiency, and flavor in tea crafting—perfect for artisans, homebrewers, and producers. Explore global methods and unlock the secrets of balanced oxidation!
Tea sorting machine is a key step in tea quality control, which directly affects the appearance, taste, hygiene and market value of tea. Different types of tea will use appropriate screening methods to achieve the best results.
Tea screening is an important part of tea processing and refining. Screening in different ways can improve the quality, appearance and taste of tea.
Using black tea fermentation machine to do the black tea fermentation can improve the tea quality.
The fresh leaves that have just been picked have an obvious green grass gas. This green grass gas has a professional term called green leaf alcohol. Green leaf alcohol has a very obvious feature: low boiling point.
When the green leaves are fixed, most of the green leaf alcohol will be volatilized as the temperature rises, and a small part of it will undergo isomerization and become a fragrant aroma substance.
Therefore, Pu'er raw tea has a heavy green grass flavor, which means that the green leaf alcohol is not completely volatilized when it is green, and it remains in the tea leaves, resulting in a strong green grass flavor.
So the green leaf alcohol is not completely volatilized, what is the reason? The answer is that the fresh leaves were not thoroughly tea fixation when they were green.
This involves the method and temperature of the fresh leaves. If the temperature is not enough, naturally it will not be able to fixaiton and fixation it completely; if the time for fixing is insufficient, it will not be able to fix the cooked and tea fix completely.
In many previous articles, we have explained. The key to fixation the greening of Pu-erh tea is to rapidly increase the leaf temperature to the critical temperature of active enzyme passivation of 85°C within 1 to 2 minutes, and it takes about 3 minutes to ensure that it is fully fried.
If the leaf temperature does not reach 85°C, but is lower such as 80°C, the duration needs to be extended to about 10 minutes. If the temperature is lower, it belongs to low temperature and long frying, which will cause the fermentation of fresh leaves before the occurrence and weaken the aging potential.
Only by killing active enzymes as soon as possible and retaining as many glycosides as possible, can the later aging of raw tea be materially guaranteed.
If you can achieve the standard of tea fixation, evenly and thoroughly, the green flavor will naturally disappear.
