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.
Learn how tea fermentation machines control temperature and humidity to perfect black and oolong tea. Discover the intelligent DELI ASSISTANT tea fermentation equipment for your tea factory.
Discover how tea rolling machines enhance the flavor and appearance of your tea leaves. Learn about the rolling process and find the perfect DELI ASSISTANT tea rolling equipment for your factory.
Explore the DL-6CHBZ Series Chain Plate Type Tea Drying Machine – multi-fuel (wood/coal/gas/electric) solution with 8-120m² drying area. Achieve 5-7% moisture content for high-quality tea efficiently.
Discover the DL-6CFX-40 Continuous Type Tea Winnowing Sorting Machine – a high-capacity (500kg/h) solution for precise tea sorting. Elevate tea quality with efficient impurity removal and grading for tea processing plants.
The fresh leaves that have just been picked have an obvious green grass gas. This green grass gas has a professional term called green leaf alcohol. Green leaf alcohol has a very obvious feature: low boiling point.
When the green leaves are fixed, most of the green leaf alcohol will be volatilized as the temperature rises, and a small part of it will undergo isomerization and become a fragrant aroma substance.
Therefore, Pu'er raw tea has a heavy green grass flavor, which means that the green leaf alcohol is not completely volatilized when it is green, and it remains in the tea leaves, resulting in a strong green grass flavor.
So the green leaf alcohol is not completely volatilized, what is the reason? The answer is that the fresh leaves were not thoroughly tea fixation when they were green.
This involves the method and temperature of the fresh leaves. If the temperature is not enough, naturally it will not be able to fixaiton and fixation it completely; if the time for fixing is insufficient, it will not be able to fix the cooked and tea fix completely.
In many previous articles, we have explained. The key to fixation the greening of Pu-erh tea is to rapidly increase the leaf temperature to the critical temperature of active enzyme passivation of 85°C within 1 to 2 minutes, and it takes about 3 minutes to ensure that it is fully fried.
If the leaf temperature does not reach 85°C, but is lower such as 80°C, the duration needs to be extended to about 10 minutes. If the temperature is lower, it belongs to low temperature and long frying, which will cause the fermentation of fresh leaves before the occurrence and weaken the aging potential.
Only by killing active enzymes as soon as possible and retaining as many glycosides as possible, can the later aging of raw tea be materially guaranteed.
If you can achieve the standard of tea fixation, evenly and thoroughly, the green flavor will naturally disappear.
