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.
The essence of black tea fermentation is that the fresh leaf cell tissue is damaged. To be precise, the semipermeable vacuole membrane is damaged. Polyphenols can come into contact with endogenous oxidases, causing the enzymatic oxidative polymerization of polyphenols. The role of theaflavin, thearubin and other colored substances. At the same time, the coupling produces a series of chemical reactions of the contained substances, thereby forming the unique aroma substances of black tea. Black tea fermentation is neither microbial fermentation nor simple chemical oxidation, but relies on the enzymatic oxidation of endogenous enzymes in fresh leaves.
Fermentation is the key process of making black tea. Without tea fermentation, the quality characteristics of black tea cannot be formed. If fermentation is abnormal, the quality of black tea will decrease.
During the fermentation process, various internal components have undergone profound changes, such as the oxidation of polyphenols, the destruction of chlorophyll, the hydrolysis of proteins and carbohydrates, and the changes in aromatic substances, among which the most important influence on the quality of black tea Is the oxidation of polyphenols.
The substances contained in tea are gradually transformed during the fermentation process, making the unique aroma of black tea gradually appear in the production.