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Conocimiento de producción de té

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¿Qué es el té oscuro?

¿Qué es el té oscuro?

2021-10-08 14:00:04

El té oscuro es uno de los seis tés principales en China, con una larga historia de desarrollo. Al mismo tiempo, la investigación científica también ha encontrado que este tipo de té es rico en varios oligoelementos beneficiosos para el cuerpo humano, lo que puede regular el equilibrio interno del cuerpo.

Procesamiento 25kg Té Oolong Té por Máquinas

Procesamiento 25kg Té Oolong Té por Máquinas

2021-09-28 14:47:40

¿Cómo procesar el té oolong por las máquinas? El té Oolong es una especie de té con medidas complicadas del proceso. Nuestra empresa está ubicada en una famosa ciudad natal de té Oolong, máquinas de suministro de marchitas a secado. ¡Bienvenido su contacto!

¿Cómo hacer té negro de 25kg FINANSHIET BY BY MAILINS?

¿Cómo hacer té negro de 25kg FINANSHIET BY BY MAILINS?

2021-09-07 14:51:40

¿Cómo procesar té negro a rayas de 25 kg de 100 kg de hoja de té fresco? Té negro a rayas necesita un proceso de té, proceso de laminación, fermentación de té y secado, aquí hay máquinas para su referencia y comprobación.

¿Cómo hacer té verde terminado de 25 kg por máquina?

¿Cómo hacer té verde terminado de 25 kg por máquina?

2021-09-01 16:14:22

Las máquinas para hacer té verde, necesitan cuatro pasos, té, fijación de té, fijación de té, rodamiento de té y secado de té. Masterizar el método de procesamiento correcto te ayudará a hacer té de alta calidad de alta calidad.

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Maquinaria Agroforestrial Co., Ltd. de Quanzhou Deli
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

 

La recolección de hojas frescas no solo se relaciona con la calidad, el rendimiento y la economía beneficios del té terminado, sino también para el crecimiento y la vida económica del Árbol de té. Por lo tanto, en el proceso de producción de té, la recolección de té fresco es de especial importancia, y la recolección debe ser oportuna.

té chino los agricultores tienen un proverbio que dice que tres días antes de la cosecha es un tesoro, y tres días tarde la cosecha es pasto. Es decir, las hojas de té deben recogerse en hora. El té terminado producido por las hojas tempranas es de alta calidad, y el más tarde se prepara el té fresco, peor es la calidad del té terminado. En Además, la recolección oportuna puede promover la germinación oportuna de nuevas hojas de té, acortar el intervalo, aumentar en gran medida la frecuencia de recolección de té, lograr el efecto de aumentar la producción y los ingresos, y también puede reducir las plagas y enfermedades de las hojas de té.

Segramoún.

 

1. Té recogido a mano

El té elegido a mano es el método más tradicional de recoger hojas frescas. Se debe llevar a cabo a mano a mano, y elige el té fresco deja uno por uno con una dispenda, no agarrarlos a todos por las manos.

Ventajas: El estándar de las hojas de té está unificado (por ejemplo, solo se recogen los brotes, y solo se seleccionan una brote y dos hojas), lo que es fácil de comprender.

Desventajas: lento y laborioso, alto costo de recogida de té. Si el área del jardín de té es grande, es difícil elegir a tiempo.

 

2. Pickin de té mecánicog


Backpack-type single man tea picking machine

 

Varios tipos de recogida mecánica de té actualmente utilizados:

1. Máquina de picking de té solo tipo mochila. Principalmente para pequeños y medianos jardines de té.

 

2. Máquina de cosechadora de té de doble hombre Es principalmente para jardines de té medianos y grandes.

 

3. Máquina de picking de té eléctrico Es principalmente para pequeños jardines de té.

 

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
 

Agitar y marchitar son ambas partes de la fermentación. Durante el proceso de marchitamiento del té oolong, debido a que las hojas se colocan con calma, una gran cantidad de agua solo se evaporará de las hojas y el agua en los tallos de las hojas no se perderá, lo que dará lugar a que el amargor de las hojas de té sea muy fuerte. , que afecta gravemente a la calidad del té oolong. Es necesario agitar. A través del proceso de agitación, se mejora la actividad de las hojas. El agua de los tallos de las hojas continúa siendo transportada a las hojas, lo que permite que las hojas vuelvan a evaporar el agua. Distribuya el olor a hierba de las hojas de té, de modo que el sabor del té oolong terminado no sea muy amargo, mejorando en gran medida el calidad del té 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

 

  1. Green Tea Steaming fixation

At the name implies, the steaming of green tea is to use steam to fixation the tea leaves. China is the birthplace of tea. The most original fixation process of green tea is steaming. Chinese green tea was introduced to Japan during the Tang Dynasty. At present, the main method of fixation green tea in Japan is steaming.

Advantage: Using steaming to fixation, the tea leaves are fixation more uniform, and the color is greener, and the chlorophyll damage is less. At the same time, there is no pressure during the processing, so the color of the steamed green tea and the color of the tea soup are green and the appearance is better.

 

Disadvantage:  The tea tastes lighter and more astringent, and it also has some grassy taste, which does not meet the taste of most people. Moreover, the process of steaming  green tea is very old, and it is almost eliminated in China. About 600 years ago (around 1400, during the Ming Dynasty of China), clever and hardworking Chinese tea farmers invented roasted green tea. Because the taste of roasted green tea is many times better than steamed green tea, and the taste is stronger, roasted green tea has gradually replaced steamed green tea. At present, the production of steamed green tea is very small, mainly concentrated in Japan and Hubei Enshi City.

 


 

 

  1. Tea Roasted fixation

Fried tea is the most popular way to fixation in the world. Let the tea leaves touch the wall of the high temperature pot and roast the tea leaves at high temperature. About 600 years ago, the Chinese invented fried green, and gradually promoted it throughout the country. At present, the production of fried green tea accounts for more than 90% of the total amount of green tea.

 

2-1  Hand firing pot fixation, there are three types of pots currently available for selection:

An iron pot, then build a stove with bricks and cement, and burn wood or coal at the bottom. This is the oldest way to fixation, and it is also the way to fixation high-end green tea. If the workers have extensive experience, then the green tea produced by this method is of the highest quality.

Advantage: Small footprint and the operation is simple. If the producer is experienced, the quality of the green tea is extremely high and the taste is more fragrant.

Disadvantage: Due to the use of wood heating, the temperature is difficult to control. High demands on the producer\'s experience, if the temperature is high, it is easy to burnt. And if the temperature is low, it is not easy to get enough aroma , which affects the quality of the tea.

 


 

2-1-2 Electric heating hand firing fixation-wooden base

Using electric heating, with wooden base, can be processed at different heights, easy to use, the main production equipment for medium or high-end green tea. If the workers have extensive experience, then the green tea produced by this method is of the highest quality.

Advantage: Small footprint, easy to control the heating temperature, it is easy to operation.  If the producer is experienced, the quality of the green tea is extremely high and the taste is more fragrant.

Disadvantage:  High demands on the producer\'s experience. If the temperature is high, it is easy to burnt. And if the temperature is low, it is not easy to get enough aroma, which affects the quality of the tea.


 

 

2-1-3 Electric heating hand firing fixation- stain steel base

Using electric heating with stain steel base, adjustable height, ergonomic, easy to use.  The main production equipment for medium or high-end green tea. If the workers have extensive experience, then the green tea produced by this method is of the highest quality.

Advantage: Small footprint, easy to control the heating temperature, it is easy to operation.  If the producer is experienced, the quality of the green tea is extremely high and the taste is more fragrant.

Disadvantage:  High demands on the producer\'s experience. If the temperature is high, it is easy to burnt. And if the temperature is low, it is not easy to get enough aroma, which affects the quality of the tea.

 


 

 

2-2 Fixation machine: There are currently three kinds of machines to choose from:

2-2-1 Stand-alone drum type tea fixation machine

Drum type tea fixation machine could heat ny gas or electric. Heating with high efficiency, environmental protection and sanitation, good fixation effect; With exhaust function, it can exhaust hot and humid air inside the machine; The tea has good color, full fragrance, complete leaves, and no loss of nutrients.  It is currently the most used equipment on the market. And different machines can be customized according to different output, which can meet the green tea production needs of most regions and people.

Advantage: Heating efficiency of gas/electric is high, the temperature rises quickly; the tea color is good, the fragrance is more sufficient, and the machine can be customized to meet the tea production needs of different people in different regions. The green tea quality made with this machine is middle or high-end.

Disadvantge: If the output is very large, this machine will not be suitable.

 


 

 

2-2-2 Automatic imitation artificial tea fixation pot

This gas-heated Chaotian pot killing machine highly imitates the process of hand-fried tea. The pot body of our machine can rotate 360 degrees, this is an industry first. The tea leaves are heated without dead ends, and the fixation more uniform. We are the first in the industry to install a hot air pipe on the pot body, and can independently choose whether to blow hot air into the machine. The water vapor in the pot can be quickly drained to prevent the tea leaves from becoming yellowish and affecting the quality of the tea leaves. The patented guide bar and the taper of the pot body are adopted, which highly imitates the hand-fried tea of the master and perfectly approximates the quality of hand-made tea. Our machine occupies most of the market in the production area of high-end Pu\'er tea!

Advantage: The patented pot design is perfectly close to the method of hand-fried tea. The quality of the finished tea leaves is the top quality, which is the only choice for automatic frying of high-end tea.

Disadvantage: The price is slightly higher, and the processing time of the tea is slightly longer, resulting in a not very high output.

 


 

 

2-2-3 Continuous drum type tea fixation machine

Continuous drum fixation machines have similar functions as stand-alone drum fixation machines. Continuous drum killing machines are also very popular on the market, and can be heated by electricity/firewood/gas to meet the production requirements of people in different regions.

Advantages: High processing efficiency and labor saving.

Disadvantages: Large footprint, not suitable for small home workshops, the taste of the tea produced is not as good as the stand-alone equipment.