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How To Dry The Black Tea?

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How to process 25kg striped black tea from 100kg fresh tea leaf ? striped black tea need tea withering process, rolling process, tea fermentation and drying, here are machines for your reference and checking.

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Machines for making green tea, need four steps, tea withering, tea fixation, tea rolling, and tea drying. Mastering the correct processing method will help you make high-end quality tea.

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What Is Yellow Tea?

2021-08-12 15:56:22

The process of making unique yellow tea is mostly the same as that of green tea. But a critical process has been added. Makes a huge change in the quality and taste of tea.

How To Dry The Black Tea?

How To Dry The Black Tea?

2021-08-04 16:08:21

Mastering the main influencing factors of drying can make black tea drying fully and give play to the unique qualities of black tea. Using the DELI tea drying machine could help you make the good black tea.

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How To Dry The Black Tea?

2021-08-04 16:08:21

Drying is the last process in the production of black tea and is closely related to the quality of tea. The drying process not only removes moisture, achieves sufficient dryness and is convenient for storage for long-term drinking, but also promotes the formation of the unique color, aroma, taste and shape of black tea on the basis of the previous process.

The main feature of drying is the vaporization of moisture in the leaves. The currently used dryers are all designed with hot air as the medium for heat exchange. That is, the air is heated by fire, and then the hot air is passed through the sieve tray where the wet tea is spread to heat the wet tea, so that the moisture is vaporized and lost. , Until it reaches the foot dry.

The following four factors affect the drying of tea.

The first is drying temperature. When the Maocha is dried, the temperature at the hot air inlet of the dryer should reach 110~115℃, and the inner leaf temperature of the oven should reach about 75℃, in order to destroy the enzyme activity and terminate the fermentation process within a certain period of time. But the drying temperature should not be too high, otherwise the high temperature will cause a large amount of volatilization of aromatic substances, resulting in high fire tea or even burnt tea. Therefore, the temperature of the inlet air should be 85~90℃.

The second is air volume. The air volume is large, the heating intensity is large, and the ability to remove water vapor is strong. It can quickly increase the leaf temperature and quickly inactivate the enzyme activity in a short time. But the wind speed should not be too fast.

Then there is the drying time. The length of drying time is related to temperature, air volume, moisture content of fermented leaves and thickness of spreading leaves, and should be adjusted according to actual conditions.

The last is the thickness of the spread leaf. Generally, it is better to be diluted.

Mastering the main influencing factors of drying can make black tea drying fully and give play to the unique qualities of black tea.