Halogen Rapid Moisture AnalyzerIis mainly used to measure the water content of tea and other foods, with an accuracy of 0.01%. The moisture meter is small in size and fast in measurement, which is suitable for various tea plants
Flat type tea press shaping machine mainly for LongJing Tea, through the computer control program, the manual operation processes such as tea feeding, fixation, flat shaping, polishing are changed into computer control, so that the evenness of each batch of tea can be adjusted and controlled
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.
The first monograph on tea science in China and the first monograph on tea in the history of the world is "The Classic of Tea" written by Lu Yu. Explain the tea in detail
One of important process for the black tea is fermentation, use the suitable fermentation machine could control good quality of black tea.
Different green tea drying methods, different machines, green tea strands, and green tea aroma are all different, welcome your contact for more details.
How to process a special needle type green tea, welcome your contact for more details!
Yellow tea: yellow leaf yellow soup.
It is a kind of tea unique to China, and it has evolved from green tea. Yellow tea was produced before the middle and descendants of the Ming Dynasty (January 23, 1368-April 25, 1644).
The key to distinguishing yellow tea from other teas is that there is a special "suffocating yellow" process in its processing, which forms the quality characteristics of "yellow soup and yellow leaves".
The typical processing procedure of yellow tea: fresh leaves→tea fixation→suffering yellow→tea drying. In the process of processing, from curing to drying, appropriate technological conditions can be created for the yellowing of the product in progress. However, the yellowing is a typical process of yellow tea processing, and it is a key process that forms the quality characteristics of yellow tea "yellow soup and yellow leaves".
In the process of sultry yellowing, the green leaves are piled up while it is hot, so that the product in process undergoes thermochemical changes under humid and hot conditions, and finally the leaves are evenly yellowed. Its essence is that under high temperature and high water content, the chlorophyll in the product is degraded, and the polyphenol compounds are non-enzymatically oxidized to produce a yellow substance, which is the product dry tea, tea soup and leaf bottom showing the color characteristics of yellow or yellowish brown, and Sweet taste quality.
Therefore, yellow tea is a special kind of tea.
