Machine picking tea leaf processing essentials

Machine picking tea leaf processing essentials

1. Machine harvested fresh leaves should be loosely packed, fast transported, and graded and accepted. They should be piled separately, with the old stem and old leaves removed, and processed separately. 2. The machine adopts fresh-leaf fresh-leaf pearl tea processing. Based on the original processing technology, it adopts split-screening to kill green leaves; sieves the pot leaves and makes cauldrons separately; sieves large pot leaves, re-fries the sieve head, removes stems, etc. Technology to improve the tightness of tea gardens and the quality of Maocha. Drying and baking process, the use of roller to kill green; mid-range tea screening and re-kneading; appropriate extension of the initial baking time and other techniques to improve the quality of hair drying. Article red processing, with the use of withering time appropriate to shorten the heating time, to extend the cold drum time; appropriate temperature and room temperature during fermentation, increase humidity; drying stage appropriate extension of the initial baking time and other techniques to improve the quality of Black Tea. 3, machine-made Maocha refining should be based on the characteristics of machine-picking tea stalks more, increase the sorting equipment, strengthen stem treatment. Roasted green, baked green, black tea refining, strict control of the tea from the loose knife to the tight, first divided after the shake, repeated sifting; shake sieve appropriate relaxation of sifting sieve hole; ribs road after the first cut after the first pick after picking cut.

EU Standard White Tea

EU Standard White Tea,Jasmine Green Tea ,Camomile Tea ,Spearmint Tea

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