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.
Withering is the first process in making black tea. Under normal climatic conditions, when fresh leaves are thinly spread for a period of time, water evaporates mainly. With the extension of the withering time, the self-extraction and decomposition of the contents of the fresh leaves gradually strengthened. With the continuous loss of fresh leaf water, the leaves gradually shrink, the leaf quality changes from hard to soft, and the leaf color changes from bright green to dark green. At the same time, the endoplasm changes and the fragrance also changes. This process is called withering.
The withering process is the physical change of withering on the one hand, and the chemical change of withering on the other hand. These two changes are interrelated and restrict each other. Physical changes can not only promote chemical changes, but also inhibit chemical changes, and even affect the products of chemical changes. Anyway, chemical changes also affect the progress of physical changes. The development and mutual influence between the two vary greatly depending on the external conditions such as temperature and humidity.
The external conditions that affect withering are firstly water evaporation, secondly temperature, and again the length of time. Among them, temperature has the most significant effect on the quality of withered leaves. When using the tea withering machine to wither, it is advisable to adopt the operating principles of “large first and then small” and temperature “first high and then low”. Master a certain amount of time to achieve the required degree of withering.
