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.
For a different type of tea, using different methods to dry the tea leaves will maximize and retain the aroma of tea leaves, welcome your contact for more details of tea leaves drying.
Tea tree pruning and daily maintenance can make tea tree get more growth nutrients.
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.
Oolong tea is famous for its natural floral fragrance, and it is also the top grade for its high-quality, rich and special floral or nectar fragrance. After research, hydrocarbons (mainly alkenes), alcohols, esters, ketones, aldehydes, acids, phenols, heterooxygen compounds and nitrogen-containing compounds affect the aroma of oolong tea. richer. The aromatic substance content of oolong tea accounts for about 0.053% of the total dry matter of tea leaves, which is significantly higher than that of other teas.
In addition, the difference in fresh leaf varieties, tenderness, origin and oolong tea processing methods of tea trees also affects the formation of aroma. The fresh-leaf variety depends on the physiological and biochemical characteristics of the tea variety. The tenderness of fresh leaves is required to have a certain degree of maturity, and is different from red and green tea. Variety, tenderness and origin are the prerequisites for tea aroma, and the later processing technology is a necessary means for the formation of tea aroma. First, in the process of processing, light energy causes strong biochemical effects in the withering process. Second, the oolong tea shaking process undergoes enzymatic oxidation and hydrolysis, and then low-temperature and long-term heat treatment in the oolong tea drying process. These production processes have an impact on the aroma of oolong tea. formation plays an important role.
Oolong tea is not enough to be withering, shaking, fixation, and the distribution and transformation of the components of grassy are not enough, so the finished tea has grassy. Not withering or withering process too much, the temperature of oolong tea shaking is high, the fermentation is excessive, and the aroma of the finished tea is low. If the fermentation is insufficient, the tea fixation is excessive, the initial drying temperature is too low, and the aroma is often cloudy and dull. The fresh leaves are coarse and old, the base of aromatic substances is poor, and the drying and fixation are insufficient, making the tea coarse and old. If the baking temperature is too high, a large amount of aromatic substances will volatilize and decompose, and the fixation effect will be weakened. If the temperature of the frying pan is too high and the time is too long, it is easy to produce coke gas. There is furnace smoke when hojicha is adsorbed, and smoke is generated after the tea leaves are adsorbed.
