Halogen Rapid Moisture AnalyzerIis mainly used to measure the water content of tea and other foods, with an accuracy of 0.01%. The moisture meter is small in size and fast in measurement, which is suitable for various tea plants
Flat type tea press shaping machine mainly for LongJing Tea, through the computer control program, the manual operation processes such as tea feeding, fixation, flat shaping, polishing are changed into computer control, so that the evenness of each batch of tea can be adjusted and controlled
DL-6CRT-75 tea rolling machine has double action, mainly for tea twisting, drum diameter 75cm, capacity about 120 kg per batch.
DL-6CQFJ-70 used for sorting fresh leaf which picked by tea harvester, can separate different sizes of tea for producing different grades of finished tea.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
DL-6CYQT-90250 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 120 kg per batch.
DL-6CHL-RQ10 is small type tea drying machine, can drying for all kind tea, use gas heating, capacity from 40kg to 600kg 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.
The first monograph on tea science in China and the first monograph on tea in the history of the world is "The Classic of Tea" written by Lu Yu. Explain the tea in detail
One of important process for the black tea is fermentation, use the suitable fermentation machine could control good quality of black tea.
Different green tea drying methods, different machines, green tea strands, and green tea aroma are all different, welcome your contact for more details.
How to process a special needle type green tea, welcome your contact for more details!
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.
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%.
