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.
The purpose of black tea fermentation is to promote profound changes in the contents and prepare a substrate for the formation of the unique color, aroma and taste qualities of black tea. The essence of black tea fermentation is a chemical change process with the profound oxidation of polyphenol compounds as the core. How to control the fermentation time and temperature of black tea?
Black tea is normally fermented for 4 to 6 hours. However, the specific fermentation time depends on the age and tenderness of the tea, the cold and hot weather, the dryness, wetness, and the degree of twisting. Generally, young leaves, well-kneaded raw materials, and high-fermentation temperature leaves ferment quickly and the time is relatively short. Otherwise, the time will be longer. I have encountered that it has not been fermented for 12 hours. As long as it is not sour or stuffy during fermentation. The tea maker must keep track of the fermentation progress.
Fermentation time is only a reference indicator. Whether fermentation should be terminated, or should it be based on the degree of fermentation. Moderate fermentation is generally based on the fact that the leaf color changes to reddish-yellow, the blue aura disappears, and the floral and fruity aroma appears as the standard. If it is mass production, finally use the evaluation method to look at the color of the soup, taste the taste, look at the bottom of the leaf, and check the degree of fermentation. The book says how much temperature and humidity are, and how many hours are normal. The top tea maker only says "watch tea and make tea". The way inside is very mysterious!
Black tea fully automatic fermentation machine
Black Tea Fermentation Temperature
Temperature has a great influence on fermentation quality, including air temperature and leaf temperature. The level of temperature directly affects the leaf temperature. During the fermentation process, the polyphenol compounds are oxidized and exothermic, which increases the leaf temperature. The leaf temperature has a changing law from low to high and then low. Fermentation leaf temperature should be kept at 30℃, and the temperature should be 24℃～25℃. The temperature and leaf temperature should not be too high or too low. If the leaf temperature is too high and exceeds 40°C, the fermentation changes will be too intense, resulting in low aroma and low taste and dark color, which will seriously damage the quality. Therefore, cooling measures should be taken in the high temperature season, and the spread leaves should be thin to facilitate heat dissipation and cooling. If the temperature is too low, the fermentation time will be prolonged and the endoplasmic transformation cannot be fully developed. Therefore, when the leaf temperature is too low, the leaf layer should be thickened to facilitate heat preservation, and other heating measures should be taken if necessary.
