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.
Before the round type tea ball made, the raw tea still need to process by tea withering machine, tea fixation machine, tea roller and tea dryer.Then shaping by the dragon te ball shaping machine.
Before shaping the dargon ball tea, the raw tea still need to make thoug tea withering, tea fixaiton, tea roling and tea drying.
Doing a good job in tea garden management can make the value of spring tea more enhanced.
Black tea fermentation has traditional fermentation and machine fermentation, and machine fermentation will become a trend of black tea fermentation.
When the black tea is rolled, the rope is tightly rolled, and the leaves are green and red, it is suitable for the next process of making black tea fermentation.
In the past, fermentation required not only human effort, but also the right time and place. But now with the emergence of black tea fermentation machines, "time" is no longer so important, and "people" is the most critical factor. The birth of a high-quality black tea, at least half of the factors are in the hands of the tea maker.
The black tea fermentation is inseparable from the control of temperature and humidity. A little carelessness or improper handling may cause the black tea soup to have a sour taste.
If the black tea fermentation is too light and the degree of fermentation of the tea leaves is not enough, the aroma and taste of the tea leaves will be difficult to form, and the finished tea will appear green and sour;
If the black tea fermentation is too heavy or improperly fermented, the black tea will also have a stuffy and sour taste, and the inner quality of the tea leaves will be seriously damaged, and the tea soup will not taste good.
The normal black tea fermentation time of a black tea needs at least four hours to ensure the quality of the tea leaves, so that the final product has both a full and refreshing taste and a rich aroma of flowers and fruits. Quanzhou Deli Agriculture and Forestry Machinery provides high-quality black tea fermentation machines. The tea farmers set the temperature, humidity and fermentation time of the fermentation machine according to the state of the tea leaves after rolling, and let the tea leaves ferment in the fermentation machine. When the temperature, humidity and time are suitable, the quality of black tea after fermentation can be greatly improved, and the sour taste in the finished black tea can be reduced.
