The DL-6CYL-800 automatic tea cake pressing machine is applicable for pressing ball type tea, round tea cakes and square tea cakes. Its production capacity is 800-1000 pieces per hour. The sizes of tea cakes that this machine can produce are as follows: square tea cakes (25-40 mm), round tea cakes (25-45 mm), and ball type tea (27-35 mm).
Oolong Tea Rolling Machine specializes in tea rolling and shaping. With precise pressure control, it releases tea juice, enhances aroma, ensures stable quality, and suits green tea, oolong tea, etc.—a top choice for tea enterprises.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
The Multi-Function Ride On Type Tea Harvester is a high-performance tool for commercial tea gardens. Featuring ride-on operation, adjustable picking parameters, and integrated collection/sorting, it replaces manual picking to save labor significantly. With 5-10x higher efficiency (0.3-0.8 ha/h) and precision plucking that preserves tea quality, it’s ideal for modern large-scale tea production.
DL-6CHL-CY30 belt type tea dryer use diesel heating, also can use gas heating, drying area 20m2, capacity 105kg per hour, click the photo to learn more details about our drying machine.
Pyramid/Triangle Tea Bag Filling Packaging Machine is widely applicable in tea processing plants, food and beverage companies, health product manufacturers, and OEM/ODM tea brands. It is suitable for packaging various teas, including loose-leaf tea, herbal tea, scented tea, functional tea, and instant tea, making it an essential equipment for upgrading the tea packaging process in both domestic and international markets.
Square Tray DL-6CH-6QB is a square tray baking cabinet-style Tea leaf baking machine, featuring stable temperature control, uniform heating, ideal for batch tea processing with efficient performance.
DL-6CFJ-20 used for black tea and dark tea processing, through the intelligent control of temperature and humidity, let tea oxidation fermentation to the best quality, machine has 5pcs stainless steel tray, capacity 60 kg per batch.
Discover the art and science of tea rolling. Learn about different rolling classifications, techniques to improve tea quality and efficiency, and the best tea rolling machines for your production.
A poorly executed withering process can lead to irreversible defects: red stems, uneven flavor, lost aroma, or low production efficiency. In this guide, we break down the classification of green tea withering methods, share actionable tips to boost both quality and efficiency, and recommend a professional, versatile withering machine for modern tea producers.
Discover the essential role of tea rolling machines in tea processing. Learn how to use them, which tea types they suit, and explore the detailed specs of the industrial DL-6CRT series.
Discover how the advanced tea rolling machine revolutionizes tea processing. Learn about its features, operation steps, and how it replaces manual labor to produce high-quality green and black tea.
How long does it take for black tea to ferment? Black tea generally takes 5 to 6 hours to ferment.
Fermentation is the most important part of black tea. Traditional fermentation refers to putting the rolled tea embryos in a basket, pressing them a little, and then covering them with a fermented cloth soaked in warm water to increase the temperature and humidity of the fermented leaves, promote the activity of enzymes, and shorten the fermentation time. After 5 to 6 hours, the veins of the leaves are reddish-brown, and they can be baked and dried. The purpose of fermentation is to oxidize the polyphenols in tea leaves under the promotion of enzymes, so that the green tea husks turn red.
Tea fermentation is a key process to form the quality characteristics of black tea color, aroma and taste. Generally, the kneaded leaves are placed in the fermentation frame or fermentation car and entered into the fermentation room for fermentation. Fermentation should master the appropriate temperature, humidity and oxygen amount required to satisfy the oxidative polymerization reaction of tea polyphenol oxidase.
Black tea is normally fermented for 4 to 6 hours. However, the specific fermentation time depends on the age and tenderness of the tea leaves, the cold and hot weather, the degree of wilting and drying, and the degree of rolling. Generally, young leaves, fully rolled raw materials, and leaves with high fermentation temperature ferment faster, and the time is relatively short. Otherwise, it will take longer.
There are long and short periods of time. As long as it is not sour or stuffy during black tea fermentation, it is fine. The tea maker should keep track of the fermentation progress at any time. Fermentation time is just a reference indicator. Whether fermentation should be terminated, or should it be based on the degree of fermentation.
Introduction of black tea fermentation
For moderate fermentation, the leaf color basically turns red and yellow, the green gas disappears, and the aroma of flowers and fruits appears as the standard. In the case of mass production, the final evaluation method is used to check the color of the soup, taste the taste, look at the bottom of the leaves, and check the degree of fermentation.
The constant temperature fermentation temperature is controlled at about 22-28 ℃, and the precise value needs to be further tested according to the fresh leaf raw materials, the degree of withering, and the degree of rolling. Black tea fermentation is the key to making black tea. The fermentation time and temperature must be strictly controlled and properly adjusted, so that black tea can be successfully produced. At present, many tea farmers use black tea fermentation machines to imitate natural fermentation, which greatly shortens the fermentation time and can achieve uniform fermentation of the entire batch.
