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.
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.
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.