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Why Is Black Tea In Tight Strips?

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Why should Pu'er tea be pressed into tea cakes? 2

Why should Pu'er tea be pressed into tea cakes? 2

2022-09-22 18:15:48

Modern pressed cake is supported by science, which proves that the pressed cake has more advantages than loose tea in the process of transformation.

Why should Pu'er tea be pressed into tea cakes? 1

Why should Pu'er tea be pressed into tea cakes? 1

2022-09-22 18:08:30

The selection of history produced Pu'er tea cakes, but the unique shape of Pu'er tea has been preserved to this day due to its unique tea aroma.

How To Process Wuyi Rock Tea? 2

How To Process Wuyi Rock Tea? 2

2022-09-09 15:31:27

Proper drying can fully reflect the aroma of Wuyi rock tea in the final stage, here is the more information of the drying.

How To Prcess Wuyi Rock Tea? 1

How To Prcess Wuyi Rock Tea? 1

2022-09-09 15:24:25

Withering and shaking green are the key steps in the production of Wuyi rock tea. Welcome your contact for more details.

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Why Is Black Tea In Tight Strips?

2021-07-28 16:02:02

A very important process in the production of black tea is rolling. Kneading The tea is processed by the tea kneading machine. The kneading leaf ball makes a uniform plane circular motion in the kneading bucket. The leaves inside the leaf cluster are squeezed from all around, so that they are kneaded along the main veins of the respective leaves into tight and round strips. At the same time, the leaf cell tissue is kneaded and broken to increase the softness and plasticity of the leaves. At the same time, the tea juice is squeezed out and mixed to increase the stickiness of the leaves. All these have created more favorable conditions for the leaves to become sticks. The more wrinkles of each leaf, the more likely it is to twist into tight strips.

The perfect black tea strip shape is required for the rolling technique. The first is the application of pressurization technology. The severity of the pressure, the length of time and the number of times, as well as the speed of the pressure, should be different according to the leaf quality and the time of rolling. Secondly, the selection and use of tea rolling machines. The speed of the twisting machine should master the slow-fast-slow principle. The freshness and oldness of the blades also have requirements for the kneading machine.

At the same time, master the three important rolling elements of temperature and humidity, the amount of leaves, and the time of rolling. The rope should be round and straight, and the flat strips and fragments are not up to the requirements.

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