Tea drying process

Tea dryer is a commonly used machine in tea processing. There are three types of tea drying processes: drying, frying and sun drying. The common tea drying processes are as follows:

The drying process of green tea is generally drying first and then frying. Because the water content of tea leaves after rolling is still very high, if they are fried and dried directly, they will quickly form clumps in the Tea Roasting Machine, and the tea juice will easily stick to the wall of the pot. Therefore, the tea leaves are dried first to reduce the moisture content to meet the requirements for pan frying.

The drying of black tea is a process in which the tea base fermented by the tea fermentation machine is roasted at high temperature to quickly evaporate the water to achieve quality-preserving dryness.

Its purpose is threefold: to use high temperature to quickly inactivate enzyme activity and stop fermentation; to evaporate water, reduce the volume, fix the shape, and maintain dryness to prevent mildew; to emit most of the low-boiling point grass smell, intensify and retain high-boiling point aromatic substances, and obtain The unique sweet aroma of black tea.

White tea is a specialty product of China, mainly produced in Fujian Province. The production method of white tea adopts a sun-drying process without frying or kneading.

The drying of dark tea includes baking and sun-drying methods to fix the quality and prevent deterioration.

The Tea Drying Machine relies on flowing hot air to dry tea leaves. The working parts that carry tea leaves are chain plates, louvers, mesh belts, orifice plates or troughs.