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.
DL-6CHZ-14 use electric heating, it has 16 layers 110cm round pallets, rotary drying, Intelligent temperature control, drying area about 14.5m², capacity 60-75 kg per batch.
DL-6CFZ-999 manual filling machine can fill 1-999 gram materials, made of all stainless steel, simple operation, fast weighing, better use with manual sealer
DL-3CXP-110 use MITSUBISHI TU33 2 stroke engine, power 1.0kw 1.25HP, displacement 32.6cc, with 1140mm stright blade, suitable for flat tea garden pruning, more efficient pruning.
This tea pouch packaging machine is suitable for automatic packaging of all kinds of tea. It is mainly used for packaging plastic tea bags with the packaging range of 1-50g.
DL-6CHZ-9 use electric heating, it has 16 layers 90cm round pallets, rotary drying, Intelligent temperature control, drying area about 9m², capacity 27-36 kg per batch.
DL-6CHZ-5 use electric heating, it has 14 layers 70cm round pallets, rotary drying, Intelligent temperature control, drying area about 5m², capacity 15-20 kg per batch.
3. Ventilation Pu'er tea also "breathes", and its transformation conditions require oxygen and moisture. If you store Pu'er tea at home, it must be placed in a dry and ventilated place, because the oxygen in the circulating air is ben
Generally speaking, ripe tea with normal fermentation is easier to taste after being stored for two to three years. If it is slightly fermented, it will take three years or more for the taste to come out. If the fermentation is too heavy, the opposite is
There are various shapes of pressed Pu'er tea on the market, including big cake, small cake, tuo-shaped, pumpkin-shaped, brick-shaped and so on. Yunnan Pu'er tea is a major specialty product in Yunnan and is loved by many people. 357 grams is r
4. Packing bag storage method: first wrap the tea leaves with clean and odor-free white paper, then wrap a piece of kraft paper, and then put it into a non-porous plastic food bag, gently squeeze it to squeeze out the air in the bag, Immediately tighten t
1. The storage method of iron cans: use the tinplate double-cover colored tea container available on the market. Before storage, check whether the can body and lid are airtight and not leaking. When storing, put the dry tea in cans, and the cans should be
That is, the human sense of smell is used to distinguish whether black tea has smoke, sour, stale, musty, sun-dried and other odors. The dry tea of high-quality black tea has a sweet fragrance, and will have a sweet and pleasant aroma after brewing, while
First, feel the weight, tightness and thickness of the black tea cords with your hands. The cords of high-quality black tea are relatively tight, and the one that is heavy is better, and the one that is rough and light is worse. The main purpose of touchi
Ceylon Heights black tea is most famous for Uwo tea, which is produced on the east side of the mountainous area of Sri Lanka and is one of the four major black teas in the world. The east side of Sri Lanka’s mountainous area is full of clouds all ye
Qimen black tea, or Qihong for short, is a treasure of traditional Chinese Kung Fu black tea. It is a famous tea in history. It was produced in the late 19th century and is one of the world’s three high-flavor teas. "Prince Tea" and other
Lapsang Souchong black tea entered Europe in 1610. In 1662, when Princess Catherine of Portugal married King Charles II, her dowry contained boxes of Chinese Lapsang Souchong black tea. Since then, black tea was brought to the British court, and drinking
The originator of black tea is in China. The earliest black tea in the world was invented by tea farmers in the Wuyishan tea area in Fujian during the Ming Dynasty in China, and it was named " Lapsang souchong". The Jiang family in Tongmu Villag
This technology mainly addresses the problems of uneven withering of fresh leaves in the process of black tea processing, the withering process is restricted by the natural environment, the withering time is too long, and the entire process is expensive.
The location of the primary tea factory should be comprehensively considered in terms of transportation, water sources, environment, employment, raw materials, and topography. Before building a factory, the surrounding environment and geology should be in
The types of tea fixation machines include drum fixation machines, steam heating fixation machines, hot air fixation machines, steaming fixation machines, etc. Can be purchased according to the following factors. (1) Purchasing according to the interna
Shaking and withering are both parts of the fermentation. During the withering process of oolong tea, because the leaves are calmly placed, a lot of water will only evaporate from the leaves, and the water in the leaf stalks is not lost, which will lead t
Oolong tea is a unique existence among all teas. It belongs to a kind of semi-fermented tea. This kind of tea is processed through multiple processes such as drying, drying and shaking, as well as finishing and rolling, and the finished product is process
Black tea leaves contain a variety of water-soluble chemical substances, including tea polyphenols, caffeine, sugars, amino acids, proteins, fruit acids, aromatic substances, etc.
The purpose of tea rolling is to make the initial shape, and to break the leaf cells to increase the flavor concentration of the finished tea. In green tea processing, except for a few famous green teas, rolling is generally an indispensable process.
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.
According to China Customs statistics, in September 2020, China’s tea export volume was 29,100 tons
Green tea fixation processing is the key to green tea processing. The purpose of fixation is to use high temperature to quickly destroy the activity of enzymes, prevent the oxidation of polyphenols, and maintain the green color
The purpose of tea rolling step is to make the shape initially, and to break the leaf cells to improve the taste concentration of finished tea. In the processing of green tea, in addition to a few famous green tea, rolling is generally an indispensable pr
After the fresh leaves are spread, the quality of the leaves becomes soft and emits a delicate fragrance. Generally, the moisture content reaches about 70% (the weight loss rate is about 15% to 20%), which is moderate, and can enter the next process.
Black tea withering refers to the process in which the fresh leaves entering the plant will lose water for a period of time, so that certain hard and brittle stems and leaves are wilted and withered.
3. Ventilation Pu'er tea also "breathes", and its transformation conditions require oxygen and moisture. If you store Pu'er tea at home, it must be placed in a dry and ventilated place, because the oxygen in the circulating air is ben
READ MORE
Generally speaking, ripe tea with normal fermentation is easier to taste after being stored for two to three years. If it is slightly fermented, it will take three years or more for the taste to come out. If the fermentation is too heavy, the opposite is
READ MORE
There are various shapes of pressed Pu'er tea on the market, including big cake, small cake, tuo-shaped, pumpkin-shaped, brick-shaped and so on. Yunnan Pu'er tea is a major specialty product in Yunnan and is loved by many people. 357 grams is r
READ MORE
4. Packing bag storage method: first wrap the tea leaves with clean and odor-free white paper, then wrap a piece of kraft paper, and then put it into a non-porous plastic food bag, gently squeeze it to squeeze out the air in the bag, Immediately tighten t
READ MORE
1. The storage method of iron cans: use the tinplate double-cover colored tea container available on the market. Before storage, check whether the can body and lid are airtight and not leaking. When storing, put the dry tea in cans, and the cans should be
READ MORE
That is, the human sense of smell is used to distinguish whether black tea has smoke, sour, stale, musty, sun-dried and other odors. The dry tea of high-quality black tea has a sweet fragrance, and will have a sweet and pleasant aroma after brewing, while
READ MORE
First, feel the weight, tightness and thickness of the black tea cords with your hands. The cords of high-quality black tea are relatively tight, and the one that is heavy is better, and the one that is rough and light is worse. The main purpose of touchi
READ MORE
Ceylon Heights black tea is most famous for Uwo tea, which is produced on the east side of the mountainous area of Sri Lanka and is one of the four major black teas in the world. The east side of Sri Lanka’s mountainous area is full of clouds all ye
READ MORE
Qimen black tea, or Qihong for short, is a treasure of traditional Chinese Kung Fu black tea. It is a famous tea in history. It was produced in the late 19th century and is one of the world’s three high-flavor teas. "Prince Tea" and other
READ MORE
Lapsang Souchong black tea entered Europe in 1610. In 1662, when Princess Catherine of Portugal married King Charles II, her dowry contained boxes of Chinese Lapsang Souchong black tea. Since then, black tea was brought to the British court, and drinking
READ MORE
The originator of black tea is in China. The earliest black tea in the world was invented by tea farmers in the Wuyishan tea area in Fujian during the Ming Dynasty in China, and it was named " Lapsang souchong". The Jiang family in Tongmu Villag
READ MORE
This technology mainly addresses the problems of uneven withering of fresh leaves in the process of black tea processing, the withering process is restricted by the natural environment, the withering time is too long, and the entire process is expensive.
READ MORE
The location of the primary tea factory should be comprehensively considered in terms of transportation, water sources, environment, employment, raw materials, and topography. Before building a factory, the surrounding environment and geology should be in
READ MORE
The types of tea fixation machines include drum fixation machines, steam heating fixation machines, hot air fixation machines, steaming fixation machines, etc. Can be purchased according to the following factors. (1) Purchasing according to the interna
READ MORE
Shaking and withering are both parts of the fermentation. During the withering process of oolong tea, because the leaves are calmly placed, a lot of water will only evaporate from the leaves, and the water in the leaf stalks is not lost, which will lead t
READ MORE
Oolong tea is a unique existence among all teas. It belongs to a kind of semi-fermented tea. This kind of tea is processed through multiple processes such as drying, drying and shaking, as well as finishing and rolling, and the finished product is process
READ MORE
Black tea leaves contain a variety of water-soluble chemical substances, including tea polyphenols, caffeine, sugars, amino acids, proteins, fruit acids, aromatic substances, etc.
READ MORE
The purpose of tea rolling is to make the initial shape, and to break the leaf cells to increase the flavor concentration of the finished tea. In green tea processing, except for a few famous green teas, rolling is generally an indispensable process.
READ MORE
Black tea withering refers to the process in which the fresh leaves entering the plant will lose water for a period of time, so that certain hard and brittle stems and leaves are wilted and withered.
READ MORE
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.
READ MORE