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.
For tea farmers, the black tea processing sometimes has a bitter and astringent taste, which reduces the quality of black tea and reduces sales. Black tea is fully fermented tea. If some black teas are found to have a bitter taste, then we must first know what substances cause the bitterness of tea.
Astringency: The main component is polyphenols.
Bitterness: The main components are caffeine, anthocyanin and tea saponin.
Based on this, we judged that the bitter taste of black tea is because there are too many polyphenols and caffeine in the tea soup. In fact, the content of polyphenols in black tea is relatively low in the six major tea categories. The main reason is that with the increase of fermentation degree, the content of tea polyphenols will decrease. When black tea is fermented, tea polyphenols are enzymatically oxidized into theaflavins and thearubigins, and the content of tea polyphenols will eventually decrease by more than 90%. Therefore, under normal circumstances, the bitterness of black tea is very low.
I tried to brew it for a while. If the soup is out for more than 30 seconds, it does feel bitter and sour. Obviously, this is one reason, that is, the problem caused by the wrong method of brewing the tea-the water temperature is too high and the brewing time is too long, which will lead to bitterness. degree increase.
Now that we know the origin of the bitterness, is there any other situation? Studies have shown that the production process of black tea and the material of the tea will have an impact.
