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.
High-grade green tea has the same appearance requirements. All require the appearance of the strips to be tight, straight, even, with sharp seedlings, no broken, green in color, consistent in harmony, and good in clarity; the internal quality requires long-lasting fragrance, preferably with ripe chestnut fragrance, clear soup, bright yellow and green; taste It is rich and refreshing, avoiding bitter and astringent taste; the bottom of the leaf is bright and green, avoiding red stems, red leaves, burnt spots, green and stuffy yellow leaves.
Consumers have always had stricter requirements on the appearance of green tea than other teas, not only for aesthetics, but also for completeness. Therefore, the shape has become one of the important factors of the economic value of green tea. After the machine is used for production, if it is not handled properly, the short-breaking rate will increase, which will affect the refining rate. Therefore, the beautiful appearance and the reduction of the broken rate are also one of the aspects of improving the quality of green tea.
The content of substances that affect the appearance of tea, such as cellulose, hemicellulose, lignin, etc., will basically not change during the initial production, and their content is determined by the age and tenderness of the raw materials of the fresh leaves. The pectin is sticky, it becomes more viscous when heated, and becomes less viscous when cold. During the initial heating process of green tea, pectin played a certain role in fixing the external shape of the tea. In addition, the amount of water content has a greater impact on the shape of the tea. If the water content is too high, it is not easy to fix the shape; if the water content is too low, the leaf quality is crisp and easy to break.
