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.
10kg fresh leaves process 2.5kg finished green tea in 1 hour, this page recommends you a full set of green tea production equipment and use methods.
100kg fresh leaves process 25kg finished black tea in 6 hours, this page recommends you a full set of black tea production equipment and use methods.
100kg fresh leaves process 25kg finished green tea in 6 hours, This page recommends you a full set of green tea production equipment and use methods.
DL-6CFZ-20 use vibration rotate disc to filling tea and other materials into pouch and sachet, It adopts an integrated intelligent control panel and manages all operations in a unified manner.
DL-6CFR-900 heat sealer machine usually sealing and packing tea pouch bags, it can continuous sealing with print date.
The tea mixing and flavoring machine is mainly used for mixing and blending operations of CTC tea, herbal tea, traditional tea, blended tea, etc. At the same time, it can spray atomized liquid into the machine, which can greatly mix the internal materials evenly.
Tea drying process is finally processing step for the whith tea. Choosing the best way to drying the white tea will imporve the quality of the white tea.
Tea withering is a very important process in the production of white tea. Different withering methods can be applied according to the actual situation.
The long-term high-temperature fixation of the universal tea fixation pot can reveal the aroma of Pu'er tea and exude a fragrant aroma.
Use tea garden management measures, tea tree pruning etc tea garden management machines, fertilization, etc., to promote the growth of tea trees and improve the quality of spring tea.
Although the quality of Longjing tea depends to a large extent on the raw materials of the fresh leaves, the color, aroma, taste, and shape of the tea vary greatly during the production process. Therefore, the same fresh leaves are due to the skill of the personnel. Depending on the level of proficiency, the quality of Longjing tea will vary greatly. Whether the temperature of Longjing tea is properly controlled is of great importance. If the firepower is too high, the tea leaves are prone to burnt edges and bursts, resulting in a burnt taste and detrimental to the quality; if the firepower is too low, the tea is prone to red stems and the tea soup becomes red, which will also affect the quality of the tea. When frying, it is generally felt that the leaves can be slippery and non-stick, indicating that the firepower is appropriate. If the buds and leaves cannot be expanded, and there is a loud popping sound, it indicates that the firepower is too high, and the temperature is too high, and the temperature should be lowered immediately; if there is no popping sound, the buds and leaves cannot be expanded, indicating that the firepower is insufficient and the temperature is too low, and the temperature should be raised immediately. . When the temperature does not increase or decrease in time, in order to avoid burnt edges or red stalks of the tea, you can take the left hand to hold the tea, and use the oil rag with the right hand to apply some special tea-making oil to the pot to lubricate the pot for a short time. Waiting for processing. Different fresh leaf raw materials require different firepower. The firepower for frying high-grade tea materials should be lower, while the firepower for medium-grade tea materials should be higher. This is because the water content of the buds and leaves is gradually reduced during the frying process.