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.
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.
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.
The umami substances in tea are mainly amino acids. Theaflavins, nucleotides and some soluble peptides also have a certain refreshing feeling. Among them, amino acids are considered to be the main components of the fresh and refreshing tea soup. Theaflavins are mainly used in black tea. It plays a role in regulating the taste in fermented tea. The umami-flavored amino acids in tea are mainly theanine, glutamic acid and aspartic acid. Theanine is the most abundant amino acid in tea and is considered to be the main source of the fresh and refreshing green tea.
What is theanine:
Theanine is a special non-protein amino acid (not involved in the formation of protein) in tea plants, which is rare in other plants. It was discovered and named by Japanese scholar Yajiro Shudo in 1950.
The influence of theanine on the quality of tea:
Theanine has a caramel aroma and a refreshing taste similar to MSG, and has a low taste threshold (the lower it is, the easier it is to be perceived). Theanine has a positive effect on the taste and aroma of tea. Theanine can alleviate the bitterness and astringency of tea and enhance the sweetness; amino acids are transformed into volatile aroma substances through degradation.
The distribution of theanine in tea plants:
Theanine generally accounts for 1%-2% of the dry matter content of tea. Theanine content of tea made from albino tea varieties is higher. The roots, stems and leaves of tea plants all contain theanine, with the highest content in roots and tender stems; one bud and one leaf>second leaf>third leaf>fourth and fifth leaves; spring tea>autumn tea>summer tea.
The main physiological activities of theanine:
Theanine is similar in structure to glutamine and glutamate, which are active substances in the brain. Studies have shown that theanine has a protective effect on ischemic brain damage and neuronal cell death induced by glutamate. Theanine also has the effect of protecting neurons and can be used clinically to prevent Parkinson's disease. Theanine also has a positive effect on enhancing memory.
Our company supply whole green tea processing machines to help production of endogenous substances in green tea. So that green tea is full of color, fragrance, and at the same time can be rich in various nutrients.