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.
The automatic small round shape filter tea coffee pod powder packing machine is a cutting-edge packaging solution designed to streamline the packaging process for small round shape filter tea, coffee pods, and powder. This article will provide an overview of this innovative machine, including its features, benefits, and applications.
The Washing Powder Coffee Pouch Sealing Automatic Ice Candy Bag Filling Packing Machine has undergone significant development over the years to meet the growing demand for efficient and automated packaging solutions.
Introduce the history, usage methods, application scenarios, and author's evaluation of the advantages of small tea sealing machines
Black tea, also known as red tea in China, is a popular beverage enjoyed by people around the world. This article aims to provide a brief overview of the various types of black tea and their characteristics.
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. Withering is not only a physical loss of water, but also a process of chemical changes of contained substances. It is the first process in the initial production of black tea, and it is also the basic process to form the quality of black tea.
The purpose of withering is to evaporate part of the water, reduce the tension of the tea cells, make the leaf stalks become brittle and soft, increase the toughness of the buds and leaves, and make it easy to twist into strips; the second is to cause the inner part of the tea tips due to the loss of water. A series of chemical changes containing substances lay the foundation for material changes to form the specific quality of black tea color and fragrance.
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Indoor natural withering is to spread fresh leaves on a withering rack for withering. Each withering rack is divided into 8-12 layers, each layer is about 20 cm apart, and each layer is laid with a withering curtain woven from bamboo. The area of the curtain is generally 1.5 square meters, and 0.5-0.6 kg of leaves per square meter are required. The withering process should be checked frequently, and the uniformity of withering should be paid attention to in time. Generally, the temperature of the upper and lower layers is different. The upper curtain is 1-2℃ high. The curtain frame with better ventilation at the doors and windows loses water faster, so it should be spread thickly. Open windows and doors in time on sunny days to speed up the withering rate, and close doors and windows properly on cloudy and rainy days to maintain indoor temperature. The time of withering varies greatly due to the season, the age of the leaves and the weather. Spring tea is sunny, fresh leaves of grade 1-2 can be withered in 15-20 hours, and sometimes it can be delayed to 36-48 hours in rainy days. Therefore, the indoor natural withering is difficult to adapt to the mechanized tea making today. In the early 1960s, indoor natural withering was gradually eliminated and withering troughs were used.
Withering by withering trough:
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Withering trough withering is a method in which fresh leaves are placed in a ventilating trough and heated with air to accelerate the withering process. The withering trough is composed of two parts: trough body and ventilation equipment. Generally, the trough is 10 meters long, 11.5 meters wide, and 80 cm high. The bottom of the trough has a uniform temperature slope and heating blast equipment. The trough surface has iron or The leaf curtain (box) woven from bamboo can spread 2-2.5 kg of leaves per square meter, and the thickness of the spread leaves is about 20 cm. The hot (or cool) wind is sent down to accelerate the evaporation of water. It is rainy in spring and needs to be warmed and withered, but the general temperature should not exceed 30℃, and the withering time is generally 6-12 hours. In summer, the temperature is relatively high, the air is relatively dry, and cold wind is sufficient. This withering method can save plant area, labor and reduce labor intensity, and can better control the process of withering. The quality of withered leaves is better, and it is the method commonly used in my country.
