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.
Pu'er loose tea is classified into grades according to the thickness, size, length, etc. of the raw materials. According to product requirements, different pressing molds are used to press pressed teas such as cake tea, brick tea, tuo tea, and pumpkin tea.
When pressing Pu'er tea cakes, put the selected raw materials into the steaming cylinder to make the loose tea soft under the action of steam, and then pour the steamed tea leaves into a special triangular cloth bag and knead and shape it by hand, tighten the mouth of the bag and tighten it. Knot at the center of the bottom, put it into a special round tea mold, and press it into a round tea cake with a thin circumference and a slightly thicker middle, with a diameter of about seven or eight inches. It is a traditional Pu'er tea cake.
The first step: Weigh the tea
Traditional Pu'er pressed tea is generally divided into three parts: noodle tea, core tea, and bottom tea. The noodle tea is the most delicate, the bottom tea is the second, and the core tea is coarser and older than the first two. Therefore, different tea leaves will be weighed in several raw materials at the same time. (This is from the aesthetic point of view of the finished cake tea, and does not affect the quality of the tea.)
Step 2: Steaming the tea
Pour the weighed tea leaves in the order of base tea, core tea, and noodle tea into a drum made of iron sheet, put it in the inner door, and place the drum with tea leaves on top of a special steam device for steaming.
