The vacuum inner film packaging machine is for packaging products like tea. Removes air by vacuuming to prevent oxidation and moisture, prolonging shelf life. Has a high-precision weighing system. Inner film protects products. Easy to operate and efficient, ideal for fresh-keeping packaging.
The electric baking cage tea dryer can precisely control the temperature, has rich and diverse functions, is suitable for small tea factories, can replace charcoal baking, and can enhance the aroma of tea.
The Hidden Manual Electric Filter Paper Tea Cup Machine, as a semi-automatic sealing and packaging machine, is suitable for packaging various types of tea. It places tea cups on molds for pressing, precise, fast, simple and easy to use, and can produce an average of 500 cups per hour.
The DL-4CD-35N Electric Tea Picker has a cutting width of 35cm and is equipped with an 18V 5.2Ah cordless lithium battery to eliminate wire interference during operation. The working time can be up to 8 hours, and it can pick 150 kilograms of fresh tea leaves in one hour.
DL-6CY1-15 mainly used for pressing cake tea, brick tea, chocolate type tea, the pressure and time can be adjusted, using hydraulic control, tea shaping is better. Machine has 1 working stations, 1 workers can operate the machine at the same time, 1 hour can press 35kg cake tea.
The main function is to inject nitrogen gas after the internal vacuum, allowing the tea to ferment in an anaerobic environment, producing more amino acids (GABA is gamma aminobutyric acid). GABA is a natural chemical substance, equipped with fully automatic vacuum pumping, nitrogen injection and tea fermentation functions. At the same time, it can display gas pressure, nitrogen purity, etc. in real time.
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
Analyze and compare various models of vacuum tea packaging machines to help you make an informed decision.
Explore the wonders of vacuum tea packaging machines and how they play a crucial role in keeping tea fresh.
Discover the working principle, usage method, and precautions of the electric baking cage with bamboo basket for enhancing the aroma of tea.
This article provides guidance on choosing a gasoline engine tea harvester by considering factors such as field conditions, performance needs, quality and durability, ease of operation and maintenance, and cost.
Q: What is pile-fermentation?
Why need pile-fermentation? Pile-fermentation is the most important process in the production of Pu'er tea ripe tea and black tea, it is a key step in forming the unique taste of black tea.
Through the moist heat effect of pile-fermentation, it promotes the conversion of the contained substances, reduces the bitterness, makes the taste mellow, eliminates the odor, develops a special aroma, destroys the chlorophyll, and changes the leaf color to dark yellowish brown, which produces the unique aroma of black tea. (Similar to musty, but a fragrance).
Because of the special nature of the pile-fermentation, long time and high temperature, and the large number of batches processed, pile-fermentation trough are usually used. If the family produces in small batches, use clean containers. In addition, the tea used in pile-fermentation must be green tea, otherwise it will not succeed.
The processing of pile-fermentation: The dried green tea is evenly sprayed with water mist to increase the water content of the tea to 30%. Then pile up the tea leaves and cover them with a clean cotton cloth to keep them warm and allow the tea leaves to ferment naturally.
The fermentation temperature should be maintained between 40-60°C. The fermentation time is about 35 days, and it is flipped every 10 days. A total of about 3-4 flips are required.
When in the pile-fermentation, insert a thermometer into the pile of tea to observe the temperature change of the tea leaves. If the temperature exceeds 60°C, the tea leaves need to be spread out immediately to cool the tea leaves. If the temperature is lower than 40 degrees, it means that the water is insufficient, and you should spread out it immediately and add water to raise the temperature of the tea pile.
After 30-40 days of pile-fermenting, the color of the tea leaves becomes dark brown, with a special scent (mouldy fragrance). The flavor of the tea soup is strong and mellow, and the fermenting can be completed and dried.
