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.
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.
Tea withering is the key process of white tea processing. Its purpose is to evaporate the moisture of fresh leaves, improve cell membrane permeability and enzyme activity, promote slow hydrolysis and oxidation of leaf contents, volatilize green odor, and develop tea through long-term withering. Fragrant, forming the natural appearance and inner characteristics of white tea.
The standard of white tea withering is when the buds and leaves are silvery white, the leaf color turns to gray-green or dark green, the leaf margins naturally shrink or droop, and the bud tips and tender stems are "lifted tail". The whole withering method is used to wither to the end of the hand-twisted tea leaves, and the moisture content reaches 8% to 9%. In case of rainy weather, the leaves turn green or dark green, and it should be baked in time when it reaches 60 to 70% dry.
The withering of white tea can be divided into three types: indoor withering, double withering and heating withering.
Indoor withering: It is required to have good indoor ventilation, no direct sunlight, and to prevent the intrusion of rain and fog, and the place is clean and hygienic. The quality of the white tea that is naturally withered with the tea withering rack is the best, and the withering time with the withering rack will be longer;
Duplex withering: On sunny days in spring and autumn, duplex withering can be used, that is, indoor withering is combined with sunlight withering, and sunlight withering should be lightly exposed when the sun is weak;
Warming and withering: in rainy weather, tea withering machines or heating and dehumidifying equipment should be used for withering, mostly hot air withering, which can shorten the production cycle of white tea production, improve production efficiency, and solve the difficulty of white tea withering in rainy days.
White tea takes a long time to wither, generally indoor natural withering takes 48~60h, not more than 72h, and hot air withering 20~36h.
Using a withering machine for withering can greatly shorten the withering time of white tea, and ensure the freshness and quality of tea leaves.