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.
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.
Modern pressed cake is supported by science, which proves that the pressed cake has more advantages than loose tea in the process of transformation.
The selection of history produced Pu'er tea cakes, but the unique shape of Pu'er tea has been preserved to this day due to its unique tea aroma.
Proper drying can fully reflect the aroma of Wuyi rock tea in the final stage, here is the more information of the drying.
The processing of green tea can be simply divided into three steps: fixation, rolling and drying. The key lies in the first process of initial production, that is, fixation. The fresh leaves are inactivated and the enzyme activity is inactivated. The various chemical components contained therein are basically subjected to physical and chemical changes under the condition of no enzyme influence by the action of heat, thus forming the quality characteristics of green tea.
The quality of green tea plays a decisive role. The high temperature destroys the properties of enzymes in the fresh leaves and prevents the oxidation of polyphenols to prevent the leaves from reddening; at the same time, part of the water in the leaves is evaporated to soften the leaves, creating conditions for rolling and shaping. With the evaporation of water, the low-boiling aromatic substances with grassy aroma in the fresh leaves volatilize and disappear, so that the aroma of the tea is improved. Except for special teas, this process is all carried out in a fixation machine. The factors that affect the quality of the fixation include the fixation temperature, the amount of leaves, the type of the fixation machine, the time, and the fixation method. They are a whole and are interrelated and restrict each other.
Twisting is a process of shaping the shape of green tea. Through the use of external force, the tea leaves crushed and lightened, rolled into strips, the volume is reduced, and the brewing is convenient. At the same time, part of the tea juice squeezes and adheres to the surface of the leaf, which also plays an important role in increasing the concentration of tea flavor. The kneading process of green tea is divided into cold rolling and hot rolling. The so-called cold kneading refers to the kneading of the green leaves after being spread and cool; the hot kneading refers to the kneading of the green leaves while they are hot without spreading the cold. The young leaves should be cold twisted to keep the bright yellow-green color of the soup at the bottom of the tender green leaves, and the old leaves should be kneaded hot to facilitate the tightness of the rope and reduce the debris. At present, in addition to the manual operation of famous tea, the rolling operation of bulk green tea has been mechanized which called tea rolling machine.