DL-6CFZ-20 use vibration rotate disc to filling tea and other materials into pouch and sachet, It adopts an integrated intelligent control panel and manages all operations in a unified manner.
DL-6CFR-900 heat sealer machine usually sealing and packing tea pouch bags, it can continuous sealing with print date.
The tea mixing and flavoring machine is mainly used for mixing and blending operations of CTC tea, herbal tea, traditional tea, blended tea, etc. At the same time, it can spray atomized liquid into the machine, which can greatly mix the internal materials evenly.
DL-4CP-1210W lavender harvester machine is easy to use, added a shelf design, and the height of the harvesting can be adjusted by 20cm, cheaper than starr clier machine.
The dip tea bag packing machine is suitable for the non-returnable packaging of the inner and outer bag of small particulate materials such as: tea, herbal tea, health tea grass-root type and so on.
The electrostatic cleaner adsorption generated by 4-10 electrostatic rollers extracts impurities in the tea, such as hair, broom bristles, tea fluff ash, thatch, woven bag silk, plastic scraps, iron filings, etc.
DL-6CPYS-170 is one of the special screening machines for primary and refined tea factories. Used to separate the length of the twisted tea and the size of the block in the tea processing technology. It is suitable for various sieving operations of black tea, green tea and oolong tea.
Strip Needle Type Tea Shaping Machine is characterized by reasonable pot type, easy operation, adjustable temperature and speed. The processed tea stripes are tight and straight, with complete bud, nice strip shape and pretty green color. This machine is suitable for carding and shaping of strip shaped famous tea.
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.
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.
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.
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.
The processing of green tea can be simply divided into three steps: fixation, rolling and drying. The key lies in the first process of initial production, that is, fixation. The fresh leaves are inactivated and the enzyme activity is inactivated. The various chemical components contained therein are basically subjected to physical and chemical changes under the condition of no enzyme influence by the action of heat, thus forming the quality characteristics of green tea.
The quality of green tea plays a decisive role. The high temperature destroys the properties of enzymes in the fresh leaves and prevents the oxidation of polyphenols to prevent the leaves from reddening; at the same time, part of the water in the leaves is evaporated to soften the leaves, creating conditions for rolling and shaping. With the evaporation of water, the low-boiling aromatic substances with grassy aroma in the fresh leaves volatilize and disappear, so that the aroma of the tea is improved. Except for special teas, this process is all carried out in a fixation machine. The factors that affect the quality of the fixation include the fixation temperature, the amount of leaves, the type of the fixation machine, the time, and the fixation method. They are a whole and are interrelated and restrict each other.
Twisting is a process of shaping the shape of green tea. Through the use of external force, the tea leaves crushed and lightened, rolled into strips, the volume is reduced, and the brewing is convenient. At the same time, part of the tea juice squeezes and adheres to the surface of the leaf, which also plays an important role in increasing the concentration of tea flavor. The kneading process of green tea is divided into cold rolling and hot rolling. The so-called cold kneading refers to the kneading of the green leaves after being spread and cool; the hot kneading refers to the kneading of the green leaves while they are hot without spreading the cold. The young leaves should be cold twisted to keep the bright yellow-green color of the soup at the bottom of the tender green leaves, and the old leaves should be kneaded hot to facilitate the tightness of the rope and reduce the debris. At present, in addition to the manual operation of famous tea, the rolling operation of bulk green tea has been mechanized which called tea rolling machine.