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How Summer High Temperature Affect Tea Leaf Growth

How Summer High Temperature Affect Tea Leaf Growth

2022-07-23 15:48:13

During the high temperature period in summer, attention should be paid to shading, sun protection and irrigation, so as to ensure the normal growth and development of tea trees and ensure the quality of tea leaves.

Tolerance Of Different Tea Trees To Low Temperature

Tolerance Of Different Tea Trees To Low Temperature

2022-07-23 15:41:42

Under normal circumstances, the tolerance of shrub-type tea varieties is stronger than that of tree-type tea trees, and the low-temperature tolerance of medium- and small-leaf tea trees is stronger than that of large-leaf tea trees.

The Optimum Temperature For The Growth Of Tea Trees

The Optimum Temperature For The Growth Of Tea Trees

2022-07-23 15:33:47

The right temperature is conducive to promoting the healthy growth of tea trees, let us see more!

Fermentation Of Tea, Biological Oxidation

Fermentation Of Tea, Biological Oxidation

2022-07-15 14:57:47

The fermentation of tea is actually a kind of biological oxidation, and tea leaves with different degrees of fermentation are obtained by different transformations of the contained substances.

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How to carry out

2021-04-22 17:34:13

The purpose of tea rolling step is to make the shape initially, and to break the leaf cells to improve the taste concentration of finished tea. In the processing of green tea, in addition to a few famous green tea, rolling is generally an indispensable process.

Orthodox Green/Black/Oolong Tea Rolling Machine

The technical points of rolling are:

(1) "Knead the old leaves hot, and the young leaves cold." Old leaves are of poor quality. In the case of higher leaf temperature, they have good plasticity, and hot kneading is good for strips. The young leaves are of good quality, and after the leaves are cooled, they are twisted, which helps to maintain a good color and aroma.


(2) Pressure to master "light, heavy and light". In order to prevent loose tea strips and the production of crushed flat strips, pressurization should follow the principle of "first light and then heavy, gradually pressurizing, alternating light and heavy, and finally no pressurization". Generally, the time ratio of pressurization and release is 2 to 1 or 3 to 1, such as pressurization for 10 minutes and release pressure for 5 minutes, or pressurization for 15 minutes and release pressure for 5 minutes.


(3) The rolling time and the amount of leaves should be appropriate. The kneading time for young leaves can be relatively short, and the old leaves are longer; the amount of leaf throwing is closely related to the volume of the kneading drum. Because the volume of young leaves is large and the bulk density of old leaves is small, young leaves can be cast more appropriately, and old leaves less cast. Take stir-fried green tea as an example, using 55-type rolling and twisting machine, first and second grade fresh leaves, generally throwing leaves at 30-35 kg, and rolling for 40-45 minutes. The degree of rolling requires that the stripping rate is above 80%, and the leaf cell tissue destruction rate is 45% to 55%.