The Hidden Manual Electric Filter Paper Tea Cup Machine, as a semi-automatic sealing and packaging machine, is suitable for packaging various types of tea. It places tea cups on molds for pressing, precise, fast, simple and easy to use, and can produce an average of 500 cups per hour.
The DL-4CD-35N Electric Tea Picker has a cutting width of 35cm and is equipped with an 18V 5.2Ah cordless lithium battery to eliminate wire interference during operation. The working time can be up to 8 hours, and it can pick 150 kilograms of fresh tea leaves in one hour.
DL-6CY1-15 mainly used for pressing cake tea, brick tea, chocolate type tea, the pressure and time can be adjusted, using hydraulic control, tea shaping is better. Machine has 1 working stations, 1 workers can operate the machine at the same time, 1 hour can press 35kg cake tea.
The main function is to inject nitrogen gas after the internal vacuum, allowing the tea to ferment in an anaerobic environment, producing more amino acids (GABA is gamma aminobutyric acid). GABA is a natural chemical substance, equipped with fully automatic vacuum pumping, nitrogen injection and tea fermentation functions. At the same time, it can display gas pressure, nitrogen purity, etc. in real time.
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.
Shaking tea is a process in the oolong tea process, that is, shaking process. Through different combination tests of the mechanical movement force and mechanical friction force of the shaking, the influence of the different mechanical force of the shaking on the physical and chemical changes of fresh tea leaves and the quality of tea was investigated. The results showed that mechanical exercise force enhanced the conduction function of leaf tip tissue, coordinated the flavor substances of tea soup, and had an internal effect; mechanical friction caused leaf cell damage, enzymatic oxidation of tea polyphenols, induced aroma, and had an external effect; exercise Force and friction should be coordinated to form the unique aroma, high taste and mellow quality of tea.
The role of oolong tea shake green:
1. Scratching leaf edge cells to accelerate enzymatic oxidation;,
2. Promote tea green to "dehydration";
3. Change the way of water distribution, so that the water part is distributed from the damaged cells;
4. Provide external force for various changes in the leaf.
How to shakeing oolong tea?
The withered tea leaves are placed in a bamboo sieve and sifted back and forth, so that the edges of the leaves are rubbed, the leaf margin cells are damaged, and the water is lost after being spread, and the polyphenols in the leaves are gradually oxidized under the action of mold, forming the unique quality of tea. . Shaking the tea leaves light first and then heavier, so as not to break off the stalks and cause the tea leaves dead.
Shaking must master the principle of "step by step". The rotation speed of the tea shaking machine increases from small to high, the force gradually increases from light force, the spread leaves from thin to thick, the time from short to long, and the fermentation from lighter to heavier. The fresh leaves are tender and have a lot of water, so they are suitable for sun exposure and less shaking.
Oolong tea shaking must master the principle of "step by step". The oolong tea shaking machine rotation speed increased from small to large, the force is light and gradually grown, the spread leaves from thin to thick, the time from short to long, and the fermentation from light to heavier.