Feature:

1.it makes tea leaf complete, consistent in evenness, and free of red stem , red leaf, burnt leaf or bursting point.

2.it is to ensure timely escape of wet air ,avoid stewing of leaf by water vapor, keep tea leaf in green color. and improve fragrance.

3.It is also suitable for second-step roasting process of twisted tea leaves.

Introduction:

This machine is mainly composed of a drum, a screw tea hopper, a frame, a cover, an air inlet pipe, and a transmission mechanism.

The fresh tea leaves enter the drum from the spiral feeding hopper, and come into contact with the high-temperature hot air from the air inlet pipe, and perform intense heat exchange to quickly raise the temperature of the fresh tea leaves to achieve the function of inactivating enzymes.

The speed is adjustable.

Green tea gets its name from the natural green color of the leaves that the plant grows and green tint of the brew.

The main defining differences between types of green tea stem from the where it is grown, the harvesting method, and the processing method.
Although Camellia Sinensis is the plant that all types of tea originate, the process of which it is harvested and processed defines what type of tea will be produced.
Green tea tends to come from the first flush (first harvest), tending to come around early to mid spring.
The first harvest is believed to produce the highest quality and most expensive leaves, thus leaving those to be most desired for processing and harvesting.

Green tea is different from black and oolong tea, because green tea leaves are picked and steamed or roasted raw, avoiding the oxidation process that leads to oolong and black teas.

Japanese and Chinese green tea differ in the steaming process.
Instead of steaming the freshly picked leaves, Chinese green tea farmers pan-fry the leaves, which flattens and dries out the leaves, but also makes the leaves more stiff than the Japanese green tea.

It has been proven that the day assumption of green tea have many health effects including reduce risk of cardiovascular disease, loose weigh and anti-aging.

1.Fixing – this is sometimes called “kill-green” and during this process the enzymatic browning of the wilted leaves is controlled through the application of heat by steaming, pan-firing, baking, or with heated tumblers. A slower fixing produces a more aromatic tea.
2.Rolling – the leaves are gently rolled and shaped, depending on the required style, to look wiry, kneaded, or as tightly rolled pellets. The oils ooze out and the taste intensifies.
3.Drying – this keeps the tea moisture free, enhances flavors, and improves shelf-life. The process needs to be carefully controlled so as not to make the tea taste harsh.

Packaging

Professional export standard packaging.wooden pallets, wooden boxes with fumigation inspection. It is reliable to ensure the safety during transportation.

Product Certificate

Certificate of Origin, COC Inspect certificate, ISO quality certificate, CE related certificates.

Our Factory

Professional tea industry machinery manufacturer with more than 20 years of manufacturing experience, using high-quality accessories, sufficient accessories supply.

Visit & Exhibition

Our advantage, quality inspection,after-service

1.Professional customized services. 

2.More than 10 years of tea machinery industry exporting experience.

3.More than 20 years of tea machinery industry manufacturing experience

4.Complete supply chain of tea industry machinery.

5.All machines will do continuous testing and debugging before leaving the factory.

6.Machine transport is in standard export wooden box/ pallet packaging.

7.If you encounter machine problems during use,engineers can remotely instruct how to operate and solve the problem .

8.Building the local service network in the world’s major tea producing areas. We can also provide local installation services,  need to charge necessary cost.

9.The whole machine is with one year warranty.

Green tea processing:

Fresh tea leaves → Spreading and Withering → De-enzyming→ Cooling →Moisture regaining→First rolling →Ball breaking → Second rolling→ Ball breaking →First drying → Cooling →Second-drying →Grading&Sorting →Packaging

Black tea processing:

Fresh tea leaves →  Withering→ Rolling →Ball breaking →Fermenting → First drying → Cooling →Second-drying →Grading&Sorting →Packaging

Oolong tea processing:

Fresh tea leaves → Shelves for loading the withering trays→Mechanical shaking  → Panning →Oolong tea-type rolling  → Tea compressing & modeling →Machine of ball rolling-in-cloth under two steel plates→Mass breaking (or disintegrating) machine →Machine of ball rolling-in-cloth(or Machine of canvas wrapping rolling)  → Large-type automatic tea dryer →Electric roasting machine→ Tea Leaf Grading&Tea stalk Sorting→packaging

Tea Packaging :

Packing material size of Tea bag packaging machine

inner filter paper :

width 125mm→outer wrapper: width :160mm

145mm→width:160mm/170mm

Packing material size of pyramid Tea bag packaging machine

inner filter nylon: width:120mm/140mm→outer wrapper: 160mm