• Dehydration: Remove residual moisture from tea leaves (reducing from 20%-30% to 5%-7%) to inhibit microbial activity and extend shelf life.
• Flavor Enhancement: Stimulate aromatic substances (e.g., terpenes, aromatic alcohols) in tea through moderate high temperature to form characteristic flavors such as caramel, honey, and jujube.
• Off-Flavor Removal: Volatilize undesirable odors in tea (e.g., grassy taste, astringent flavor) to improve taste mellowliness.
• Quality Homogenization: Maintain consistent moisture, color, and flavor of batch tea leaves to meet industrial production standards.

1. Precise Temperature Control: Adopt PLC intelligent temperature control with an error of ≤±1℃, avoiding uneven heating in traditional firewood roasting.
2. High Efficiency: Single batch baking capacity ranges from 7kg to 29kg (depending on model), reducing baking time by 60%-80% compared to traditional sun drying (e.g., oolong tea Baking takes only 30-90 minutes).
3. Controllable Flavor: Customize tea flavor by adjusting temperature (low temperature 60-80℃ for aroma enhancement / high temperature 120-150℃ for drying) and time (short-time light roasting / long-time heavy roasting).
4. Standardized Production: Baking parameters can be stored and reused for batches, ensuring consistent quality of tea leaves from different batches to meet commercial needs.

Square Tray Tea Baking Machine is suitable for processing Black / green / Tieguanyin Oolong / Wuyi Rock Tea / Aged White Tea / Ripe Pu'er Tea, the following is the working time required for the above tea production.

The above data is for reference only, and the specific processing time shall be determined according to the actual situation.

Tea Baking Machine specification list:

Specification of all of Drawer Type Tea Baking Machine.

If you have special need, it can be customized according to the needs of customers.

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