Drying molding technique for twist shaped tea and twist shaped tea firing machine

Abstract

The invention relates to a drying and shaping technique for the processing of quhao tea and a processing machine aiming at that the finished products processed by the invention can be characterized by green color, pure fragrance, sweet flavor and beautiful appearance, show the quality characteristics of natural tea and lead the grade of the finished product to be improved and the market competitive power to be enhanced. The technical proposal of the invention is that a drying and shaping technique for a quhao tea arranges a wet tea blank going through prophase treatment into a rotatable ventilating container made by bamboo materials; a wall of the container is bestrewed by ventilating holes; besides, the wall of the container is blew by hot air to heat and dry the tea blank in the container; when the water containing rate of the finished product is lower than 6 percent, the machine can be stopped to fetch out the tea for laying open, cooling and bagging. A quhao tea drier includes a rotatable cylinder and a sealing cover on the periphery of the cylinder; a wall of the cylinder is weaved by bamboo slices and holes are formed between neighboring bamboo slices; the wall of the cylinder is also provided with an movable door; the sealing cover is respectively provided with an air inlet, an air outlet, and a material inlet and outlet door, wherein, the air inlet is communicated with a hot air generating device via a pipeline.

Description

technical field [0001] The invention relates to a tea processing technique and a tea processing machine, in particular to a drying and forming process and a processing machine for processing curved millet-shaped tea leaves. Background technique [0002] Traditional quhao-shaped teas, such as Suzhou Biluochun, Yongxi Huoqing, Quangang Huibai, Wuxi Haocha, Nanjing Cuiluo, Taishun Sancupxiang, Songyang Xiangcha, etc., have been fried by hand for a long time. . Farmers in the tea producing area put the tea pot on the stove, use firewood or charcoal as fuel to heat the iron pot, and use different methods to operate the tea billet in the pot with both hands to complete the drying and forming process; that is, the traditional product of Quhao-shaped famous tea . The manual frying method of Quhao-shaped tea leaves has the disadvantages of high technical requirements for frying, high labor intensity, low efficiency, and low standardization. [0003] In recent years, tea science an...

AI Technical Summary

Problems solved by technology

The shortcomings of the manual frying method of Quhao-shaped tea leaves are high technical requirements for frying, high labor intensity, low efficiency, and low degree of standardization

[0004] No matter what kind of processing machine is used for the mechanical processing method of curved tea leaves, the main heat source is the heating method of heat conduction and heat transfer; in this method, the temperature of the cylinder is not easy to control during production, and the kneading leaves are easy to stick to On the bottom of the pot or cylinder, carbonization and stuffy yellowing are easy to occur, resulting in unstable quality of finished tea, not green enough in color, and mixed aroma. The degree of uniformity is poor, the shape is not scientific enough, and the added value of the product has declined; it has restricted the development of the industrialization of Quhao-shaped famous tea.

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