DL-6CHL-RQ10 is small type tea drying machine, can drying for all kind tea, use gas heating, capacity from 60kg to 400kg 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.
DL-6CHZ-5 use electric heating, outer is baking paint inside is stainless steel trays, drying area 5sqm, capacity 15-25kg per batch.
DL-6CRT-65T can process almost all kind tea, brass type, the part contacted with tea is made of stainless steel, drum diameter 65cm, height 48cm, capacity about 60 kg per batch.
Circular vibrating screen separator mainly for sorting different size of tea dust/powder/fragment, used for CTC tea or other crushed tea leaf, Optional different screens to get different sizes of tea.
100kg fresh leaves process 25kg finished oolong tea in 12 hours, This page recommends you a full set of green tea production equipment and use methods.
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.
Mechanical tea picking must use the correct method to make the tea tree grow better. At the same time, the fresh leaves after picking must be properly insured and stored.
For the better growth of tea leaves, during the tea picking process, attention should be paid to the tea plucking techniques and picking methods.
The standard of tea picking should follow the standard of processed tea, taking into account the problems of leaf retention and harvesting.
Tea picking should avoid predatory picking, pick according to the actual situation of tea, and protect the tea to the greatest extent.
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.
