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.
Drying is the last process in the production of black tea and is closely related to the quality of tea. The drying process not only removes moisture, achieves sufficient dryness and is convenient for storage for long-term drinking, but also promotes the formation of the unique color, aroma, taste and shape of black tea on the basis of the previous process.
The main feature of drying is the vaporization of moisture in the leaves. The currently used dryers are all designed with hot air as the medium for heat exchange. That is, the air is heated by fire, and then the hot air is passed through the sieve tray where the wet tea is spread to heat the wet tea, so that the moisture is vaporized and lost. , Until it reaches the foot dry.
The following four factors affect the drying of tea.
The first is drying temperature. When the Maocha is dried, the temperature at the hot air inlet of the dryer should reach 110~115℃, and the inner leaf temperature of the oven should reach about 75℃, in order to destroy the enzyme activity and terminate the fermentation process within a certain period of time. But the drying temperature should not be too high, otherwise the high temperature will cause a large amount of volatilization of aromatic substances, resulting in high fire tea or even burnt tea. Therefore, the temperature of the inlet air should be 85~90℃.
The second is air volume. The air volume is large, the heating intensity is large, and the ability to remove water vapor is strong. It can quickly increase the leaf temperature and quickly inactivate the enzyme activity in a short time. But the wind speed should not be too fast.
Then there is the drying time. The length of drying time is related to temperature, air volume, moisture content of fermented leaves and thickness of spreading leaves, and should be adjusted according to actual conditions.
The last is the thickness of the spread leaf. Generally, it is better to be diluted.
Mastering the main influencing factors of drying can make black tea drying fully and give play to the unique qualities of black tea.
