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ダークティーとは何ですか?

ダークティーとは何ですか?

2021-10-08 14:00:04

暗いお茶は、中国の6つの主要茶の1つであり、長い開発歴史があります。同時に、科学的研究はまた、このタイプのお茶が人体に有益なさまざまな痕跡要素が豊富で、体の内部バランスを調整することができることがわかりました。

25kgの加工機械によるOolong Teaを終えた

25kgの加工機械によるOolong Teaを終えた

2021-09-28 14:47:40

機械でOOLONG TEAを加工する方法は? Oolong TEAは、プロセスステップが複雑な一種のお茶です。私達の会社は有名なOolong Teaの出身地に位置し、乾燥に至るまで供給機械にあります。お問い合わせを歓迎します。

機械で25kgのFinshied Black Teaを作る方法は?

機械で25kgのFinshied Black Teaを作る方法は?

2021-09-07 14:51:40

100kgの新鮮な茶葉から25kgの縞模様の紅茶を処理する方法?縞模様の紅茶が必要な茶枯れ工程、圧延プロセス、茶発酵および乾燥は、ここにあなたの参照とチェックのための機械です。

機械で25kgの完成緑茶を作る方法は?

機械で25kgの完成緑茶を作る方法は?

2021-09-01 16:14:22

緑茶を作るための機械は、4つのステップ、茶枯れ、茶固定、茶の圧延、および茶乾燥を必要とします。正しい処理方法をマスターすると、高級品質のお茶を作るのに役立ちます。

お問い合わせ

泉州得力農林機械株式会社
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

 

ピッキング 新鮮な葉の量は、品質、収量、経済性だけではありません 完成したお茶の利点だけでなく、の成長と経済的生活にも ティーツリー。したがって、お茶の製造工程では、新鮮なお茶の摘み取りは 特に重要であり、ピッキングはタイムリーでなければなりません。

チャイニーズティー 農民は、3日間の早めの収穫が宝であるということわざを持っています。 後期収穫は草です。つまり、茶葉はで摘み取らなければなりません 時間。初期の葉で作られた完成茶は高品質で、 後で新鮮なお茶が作られるほど、完成したお茶の品質は悪くなります。に さらに、タイムリーな摘み取りは、新しい茶葉のタイムリーな発芽を促進することができます、 間隔を短くし、お茶の摘み取りの頻度を大幅に増やし、達成する 生産と収入の増加の効果、そしてまた害虫を減らすことができます と茶葉の病気。

に応じて

1。手摘みティー

手摘み茶は新鮮な葉を選ぶ最も伝統的な方法です。手でピッキングする必要があり、新鮮な茶を1つずつ拾って、手でそれらのすべてをつかむことはできません。

利点:茶葉の標準は統一されています(たとえば、芽が摘まれており、1つの芽や2つの葉だけが選んだ)、これは把握が簡単です。

デメリット:時間のかかると面倒な、茶摘みのコスト。茶ガーデンエリアが大きい場合は、時間を迎えにくいです。


2。 機械茶ピッキンg


Backpack-type single man tea picking machine

現在使用されているいくつかのタイプの機械的ティーピッキング:

1. バックパックタイプシングルマンティーピッキングマシン。主に中小茶園のために。


2。 ダブルメンズティーハーベスタマシン 主に中茶園の庭園のためのものです。


3。 電気ティーピッキング機 主に小さな茶ガーデンズです。

通常、自然枯れ、枯れラックでの枯れ、枯れ機枯れの3種類の枯れ方法があります。

 

1.自然な枯れ

茶葉を地面に広げます(茶葉が直接地面に接触しないように、プラスチックの布などの層を置く必要があります)。この方法は、最も原始的で最も単純な方法です。メリット:お金を節約し、手間がかからず、入力がほとんど必要なく、約2.5 kg /㎡の茶葉を置くことができます。デメリット:少量のお茶の生産にのみ適しています。茶葉が大量に生産される場合、必要なスペースは非常に大きくなります。雨天に遭遇した場合、それは枯れるために部屋に置くことができるだけです。

茶枯れの3種類の枯れ方法
 

2.枯れラックでの枯れ

 

枯れたラックに新鮮な葉を置きます。各枯れたラックには20層があり、各層には竹のふるいトレイ全体があります。ふるいトレイには、空気の流れを促進するためのメッシュ穴があります。同時に、竹簡は水分を吸収し、水分の蒸発速度を上げ、茶葉の枯れの速度を速めることができます。利点:フットプリントが小さい。各枯れトレイには2.5kgの新鮮な葉を入れることができ、各棚(約1.2平方メートル)には50 kgの新鮮な葉を入れることができるため、スペースを大幅に節約できます。同時に、枯れトレイは竹でできており、清潔で衛生的で環境にやさしいです。機械の下部にプーリーがあり、移動が簡単です。

茶枯れの3種類の枯れ方法
 

3.枯れる機械枯れる

枯れた機械に新鮮な葉を置きます。枯れ機は1平方メートルあたり40kgの茶葉を置くことができます。茶葉の底から空気を吹き込むことで風の温度を調節し、茶葉の枯れ速度を大幅に向上させます。長所:小面積、熱風を吹き込むことができ、枯れ速度が大幅に向上(効率が約70%向上)短所:機械を加熱する必要があり、電力は約15kwで、380V電源に接続する必要があります供給。

茶枯れの3種類の枯れ方法
 

Shaking and withering are both parts of the fermentation. During the withering process of oolong tea, because the leaves are calmly placed, a lot of water will only evaporate from the leaves, and the water in the leaf stalks is not lost, which will lead to the bitterness of the tea leaves is very strong, which seriously affects the quality of oolong tea. It is necessary to shake. Through the shaking process, the activity of the leaves is enhanced. The water in the leaf stalks continues to be transported to the leaves, allowing the leaves to re-evaporate the water, Distribute the grassy smell of tea leaves, so that the taste of the finished oolong tea will not very bitter, greatly improving the quality of oolong tea.

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.