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Pengetahuan Pengeluaran Teh

Produk panas.

Apakah teh gelap?

Apakah teh gelap?

2021-10-08 14:00:04

Teh gelap adalah salah satu daripada enam teh utama di China, dengan sejarah pembangunan yang panjang. Pada masa yang sama, penyelidikan saintifik juga mendapati bahawa jenis teh ini kaya dengan pelbagai unsur surih yang bermanfaat kepada tubuh manusia, yang boleh mengawal selia baki dalaman badan.

Memproses 25kg selesai Oolong teh oleh mesin

Memproses 25kg selesai Oolong teh oleh mesin

2021-09-28 14:47:40

Bagaimana untuk memproses teh Oolong dengan mesin? Oolong teh adalah sejenis teh dengan langkah-langkah proses rumit. Syarikat kami terletak di kampung Teh Oolong yang terkenal, mesin bekalan dari lentur untuk pengeringan. Selamat datang kenalan anda!

Bagaimana untuk membuat 25kg finshied black teh oleh mesin?

Bagaimana untuk membuat 25kg finshied black teh oleh mesin?

2021-09-07 14:51:40

Bagaimana untuk memproses 25kg Teh Black Striped dari 100kg daun teh segar? Teh hitam berjalur memerlukan proses teh yang lancar, proses rolling, penapaian teh dan pengeringan, di sini adalah mesin untuk rujukan dan pemeriksaan anda.

Bagaimana untuk membuat 25kg selesai teh hijau dengan mesin?

Bagaimana untuk membuat 25kg selesai teh hijau dengan mesin?

2021-09-01 16:14:22

Mesin untuk membuat teh hijau, memerlukan empat langkah, teh yang lancar, penetapan teh, rolling teh, dan pengeringan teh. Menguasai kaedah pemprosesan yang betul akan membantu anda membuat teh berkualiti tinggi.

Hubungi Kami

Quanzhou Deli Agroforestrial Machinery Co., Ltd.
If you want know more about our products, please send email to us : info@delijx.com. You also can send message to our WeChat or WhatsApp : 0086-18120033767

 

Pemilihan daun segar tidak hanya berkaitan dengan kualiti, hasil, dan ekonomi faedah teh siap, tetapi juga untuk pertumbuhan dan kehidupan ekonomi pokok teh. Oleh itu, dalam proses pengeluaran teh, pengambilan teh segar adalah kepentingan khusus, dan pengambilan mesti tepat pada masanya.

Teh Cina petani mempunyai peribahasa bahawa tiga hari awal penuaian adalah harta, dan tiga hari penuaian lewat adalah rumput. Maksudnya, daun teh mesti diambil masa. Teh siap yang dihasilkan oleh daun awal berkualiti tinggi, dan kemudian teh segar dibuat, semakin buruk kualiti teh siap. Dalam penambahan tepat pada masanya dapat mendorong percambahan daun teh baru tepat pada masanya memendekkan selang waktu, meningkatkan frekuensi pengambilan teh, mencapai kesan peningkatan pengeluaran dan pendapatan, dan juga dapat mengurangkan perosak dan penyakit daun teh.

Menurut.

1. Teh Picked TanG.an

Teh yang dipetik tangan adalah kaedah yang paling tradisional untuk memilih daun segar. Memilih dengan tangan perlu dilakukan, dan memilih teh segar meninggalkan satu demi satu dengan sempit, bukan untuk merebut semuanya dengan tangan.

Kelebihan: Standard daun teh adalah bersatu (contohnya, hanya tunas dipilih, dan hanya satu putik dan dua daun dipilih), yang mudah difahami.

Kelemahan: Memakan masa dan susah payah, kos pemilihan teh yang tinggi. Sekiranya kawasan taman teh besar, sukar untuk dipilih dalam masa.


2. Pickin Tea Mechanical.g


Backpack-type single man tea picking machine

Beberapa jenis pemilihan teh mekanikal yang kini digunakan:

1. Backpack-jenis tunggal mesin pemetik teh teh. Terutamanya untuk taman-taman teh kecil dan sederhana.


2. Mesin Harvester Tea Double-Men Tea terutamanya untuk taman-taman teh sederhana dan besar.


3. Mesin Pemilihan Teh Elektrik terutamanya untuk taman-taman kecil.

There are usually three kinds of withering methods, natural withering, withering on the withering rack, withering machine withering

 

1. Natural withering

Spread out the tea leaves on the ground (need to lay a layer of plastic cloth, etc. to prevent tea leaves from directly contacting the ground). This method is the most primitive and the simplest method. Advantages: save money, less trouble, hardly need any input, about 2.5 kg/㎡ of tea leaves can be placed Disadvantage: It is only suitable for the production of small batches of tea. If large quantities of tea leaves are produced, the required space is very large; if it encounters rainy weather, it can only be placed in the room to wither.

3 type different withering methods of tea withering
 

2. Withering on the withering rack

 

Place the fresh leaves on the withering racks, each withering rack has 20 layers, and each layer has a whole bamboo sieve tray. There are mesh holes on the sieve tray to facilitate air flow. At the same time, bamboo strips can absorb water, increase the rate of water evaporation, and accelerate the speed of tea leaves withering. Advantage: Small footprint; each withering tray can hold 2.5 kg of fresh leaves, and each shelf (about 1.2 square meters) can hold 50 kg of fresh leaves, which greatly saves space; at the same time, the withering tray is made of bamboo, which is clean, hygienic and environmentally friendly . There is a pulley at the bottom of the machine, which makes it easier to move.

3 type different withering methods of tea withering
 

3. Withering machine withering

Put the fresh leaves on the withering machine. The withering machine can place 40 kg of tea leaves per square meter. The machine can blow air from the bottom of the tea leaves, which can adjust the temperature of the wind, greatly increasing the withering speed of the tea leaves. Advantages: Small area, hot air can be blown in, greatly improved the withering speed (efficiency increased by about 70%) Disadvantages: The machine needs to be heated, the power is about 15kw, and it needs to be connected to a 380V power supply.

3 type different withering methods of tea withering
 

Gegaran dan layu adalah kedua-dua bahagian penapaian. Semasa proses mengeringkan teh oolong, kerana daunnya diletakkan dengan tenang, banyak air hanya akan menguap dari daun, dan air di tangkai daun tidak hilang, yang akan menyebabkan kepahitan daun teh sangat kuat , yang secara serius mempengaruhi kualiti teh oolong. Ia perlu digoncang. Melalui proses gegaran, aktiviti daun ditingkatkan. Air di tangkai daun terus diangkut ke daun, membiarkan daun menguap kembali air, Sebarkan bau daun teh berumput, sehingga rasa teh oolong yang sudah selesai tidak akan sangat pahit, sangat meningkatkan kualiti teh oolong.

The shaking methods of oolong tea,there are three common: hand shaking,  shaking machine, hor air tea leaf shaking machine

 

  1. Hand shaking

The hand-made round sieve is a round shaker tool with a small grid screen woven by bamboo craftsmen. The hand-made round sieve shaking can make the fresh leaves of tea leaves move up and down in the sieve. Jumping  left and right, and roll. Making the weak tea leaves like freshly picked tea leaves, let the fresh leaves of the tea leaves frement deeply again, and promote tea formation of excellent quality of oolong tea such as fragrance.There are some small grid on the sieve, when processing, it will filter out debris such as tea residue. Advantages and Disadvantages: This is the most primitive processing technology, and also a processing tool favored by tea masters. However, due to the small output, manual processing is very tiring, and it is gradually replaced by a mechanized shaker.

3 Kinds Different Methods Of Oolong Tea Shaking
 

 

 

  1. Shaking machine

The shaking drum is made of pure natural top layer bamboo skin, which is environmentally friendly and will not damage the tea leaves. Moreover, the shaking drum has small holes to filter out the debris falling on the leaves and play a cleaning role. The machine is equipped with a speed-adjusting device, which can adjust the speed of shaking, and a time control system is added. When the time is up, it automatically stops working. It is convenient to operate and saves time and effort. It is one of the indispensable equipment for high-end oolong tea production.

3 Kinds Different Methods Of Oolong Tea Shaking
 

 

 

  1. Hor air tea leaf shaking machine

The hot air tea leaf tossing machine is one of the important equipment for producing high-end oolong tea. The drum is punched with galvanized plate, which is beautiful and generous. You can also choose all stainless steel plates for more sanitation and environmental protection. Through a highly integrated intelligent control panel, the speed, temperature, processing time, etc. can be adjusted, and heating can be selected from electric heating or wood and charcoal heating. Through the rotation and heating of the machine, the moisture in the tea leaves can be evenly distributed, while slowly fermenting, so that the taste of the finished tea is more fragrant. With the heating furnace, different wood or charcoal is used, which can make the tea have the aroma of different wood, and the flavor of the finished tea is unique! Different from ordinary traditional tea, let your tea sales be higher and better.

3 Kinds Different Methods Of Oolong Tea Shaking
 

The step of fixation is mainly used for the production of various unfermented or semi-fermented teas. The activity of the enzyme in the fresh leaves is reduced by high temperature, the tea polyphenols in the fresh leaves are stopped for oxidative fermentation, and the odor of the grass is removed, the aroma of the tea leaves is excited, and the moisture in the fresh leaves is evaporated. The fresh leaves become softer, which is conducive to the subsequent rolling process, and the tea leaves are not easily damaged.

After fixation, the green tea need to be cooled. Let the temperature of the tea leaves lower and distribute moisture to prevent high-temperature moisture from smothering tea.

When tea fixation, pay attention to "young leaves with high temperature and faster, old leaves with lower temperature and slower", which means that the young leaves need high temperature to fixation quickly, killing the enzymes in the tea faster, while fixation for a short time, will not damage the tea. Old leaves need to fixation at low temperature and slow speed. The leaves of old leaves are thicker, if high temperature is used, the heat cannot be transferred to the inside. The leaves on the outside are scorched and the leaves on the inside are not yet cooked. Such tea leaves are useless.

Tea fixation is also known as , Tea Steaming, Tea Roasting .etc, although the names are different, but the functions are the same. The most mainstream fixation method currently uses roasting fixaion process, which makes the tea taste more fragrant.

The method of tea fixation, the common ones are steam fixation, roasting fixation, hot wind fixation