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.
Before the round type tea ball made, the raw tea still need to process by tea withering machine, tea fixation machine, tea roller and tea dryer.Then shaping by the dragon te ball shaping machine.
Before shaping the dargon ball tea, the raw tea still need to make thoug tea withering, tea fixaiton, tea roling and tea drying.
Doing a good job in tea garden management can make the value of spring tea more enhanced.
Black tea fermentation has traditional fermentation and machine fermentation, and machine fermentation will become a trend of black tea fermentation.
That is, the human sense of smell is used to distinguish whether black tea has smoke, sour, stale, musty, sun-dried and other odors. The dry tea of high-quality black tea has a sweet fragrance, and will have a sweet and pleasant aroma after brewing, while the inferior tea and inferior tea are not obvious or mixed with peculiar smell. In fact, during the processing of black tea, if the processing conditions (such as temperature, humidity, etc.) and processing techniques (such as withering, fermentation, etc.) are not properly controlled, or the finished product of black tea is stored improperly, some unfavorable odors will be produced. However, some unpleasant odors are low in content, and they are not easy to be detected when smelling dry tea. At this time, they must be distinguished by brewing. It is found that tea with sour, stale, and musty tastes is not too strong. Try to improve the quality after baking.
When the shape, dryness, color, aroma, etc. of dry tea meet the purchasing standards, you can take a few teas and put them in your mouth to chew for identification, and further understand the quality of the tea according to the taste. In addition, it can be evaluated by boiling soup. The taste of high-quality black tea is mainly sweet and mellow. Souchong black tea has a mellow and sweet taste. Gongfu black tea is mainly fresh, strong, mellow and refreshing. These characteristics are not obvious in the inferior tea, and the taste of inferior tea is strong and bitter, and even has peculiar smell.