The dip tea bag packing machine is suitable for the non-returnable packaging of the inner and outer bag of small particulate materials such as: tea, herbal tea, health tea grass-root type and so on.
The electrostatic cleaner adsorption generated by 4-10 electrostatic rollers extracts impurities in the tea, such as hair, broom bristles, tea fluff ash, thatch, woven bag silk, plastic scraps, iron filings, etc.
DL-6CPYS-170 is one of the special screening machines for primary and refined tea factories. Used to separate the length of the twisted tea and the size of the block in the tea processing technology. It is suitable for various sieving operations of black tea, green tea and oolong tea.
Strip Needle Type Tea Shaping Machine is characterized by reasonable pot type, easy operation, adjustable temperature and speed. The processed tea stripes are tight and straight, with complete bud, nice strip shape and pretty green color. This machine is suitable for carding and shaping of strip shaped famous tea.
Oolong Tea TieGuanYin Canvas Wrapping Balling And Rolling Machine is suitable for the tea-making process before the shaping and bag-type kneading of oolong tea and substitutes for the heavy manual bag type kneading operation.
Granular Type Oolong Tea Canvas Wrapping Rolling Machine is suitable for the tea-making process before the shaping and bag-type kneading of oolong tea and substitutes for the heavy manual bag type kneading operation.
DL-6CHZ-34 use electric heating, it has 2 racks 36 layers 110cm round pallets, rotary drying, Intelligent temperature control, drying area about 34m², capacity 100-170 kg per batch.
DL-6CHZ-Q18 use electric and gas heating together, heating rate increased by 40%, more energy saving, it has 16 layers 120cm trays, capacity about 55-90 kg per batch.
The tight strip shaped black tea is more resistant to brewing, and the straight strip shape is more popular with consumers. Master the rolling technology of black tea, choose the correct rolling equipment, welcome your consultation!
Withering is the first process in making black tea. Master the correct withering time and withering temperature to achieve the desired degree of withering.
Flat green tea makes green tea appear in a different shape from ordinary strip green tea when brewed. Through the production of flat green tea, it can be marketed as a market segment with other forms of green tea.
The shape of green tea is more than just a straight rope shape. Our company introduces the production of green tea in different shapes. Upgrade the grade of tea and increase the selling price of tea,
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!
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.