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.
Withering and shaking green are the key steps in the production of Wuyi rock tea. Welcome your contact for more details.
(1) Picking
Picking is to hold the middle of the young stalk between the leaves with the index finger and the thumb, and use the elasticity of the two fingers to cut off the tea leaves.
(2) Withering
The fresh leaves of ancient trees that have been picked are placed in the sun, or hot air is used to make the moisture of the fresh leaves moderately evapotranspired to reduce the moisture content of the cells, reduce their activity and remove the semi-permeability of the cell membrane, so that the leaves are soft, plastic and easy to shape. If the weather is good, withering can be done indoors or outdoors with the withering racks; if the yield is large and the ventilation is not good, the tea withering machine can be used for rapid withering.
(3) Kneading
Put the withered tea leaves into the tea rolling machine, roll them and form a curl. Due to the pressing, part of the juice is squeezed out and adheres to the surface, so that it can be easily dissolved during brewing. In the tea soup, different teas have different degrees of rolling.
(4) Fermentation
The key to determining the quality of tea color, aroma and taste. Fermentation starts from rolling. Due to the pressure of rolling, leaf cells are damaged, polyphenolic molds are damaged in pro-oxidation, and polymerization is accelerated, and fermentation begins. The black tea fermentation machine is used for fermentation, and the temperature, humidity and time of the machine fermentation can be adjusted according to the condition of the tea leaves to achieve sufficient fermentation.
(5) Drying
Drying is to use a dryer to dry and twist it with hot air to make its water content less than 4%, which is conducive to storage, transportation and sales, usually in order to make the internal and external drying consistent;
The first stage: Evaporate water, prevent mildew-promoting effect, lose water quickly, and reduce water content from about 60% to about 47%, which is conducive to removing foreign odors, increasing temperature and increasing ventilation.
The second stage: shaping (kneading), the water content is reduced to about 18%.
The third stage: the foot is dry, the water content is about 5%.
