Rolling tea retaining device

Abstract

The invention discloses a rolling tea retaining device, which comprises a fulcrum bar, a baffle, a scraper blade and an angle adjusting device, wherein the baffle is connected to the tail end of the fulcrum bar; the baffle and the fulcrum bar are vertical to each other and are connected at a right angle; the baffle is provided with the angle adjusting device; and the scraper blade is connected to the baffle through the angle adjusting device. The rolling tea retaining device is characterized in that: the fulcrum bar is a hollow rigid tube in which an elastic or telescopic structure is arranged; one end of the fulcrum bar far from the baffle is provided with a thread adjusting knob, while the other end is a through orifice; and a rigid structure arranged in the fulcrum bar penetrates the fulcrum bar and supports against a corresponding position of the baffle. The thread adjusting knob controls the elastic or telescopic structure in the fulcrum bar to change a position so as to control a gap between the tail end of the scraper blade and an inner pan of a tea frying device or the flexibility of adjusting an angle between the scraper blade and the baffle; and the rolling tea retaining device meets various requirements in the tea frying process, furthers improve the taste of the prepared tea leaves, is suitable for large-scale production while saving labor, and has good implementation effect.

Description

technical field [0001] The invention relates to a tea-making tool, in particular to a rolling tea retainer, which belongs to the technical field of tea production. Background technique [0002] In the process of tea processing and production, the following key steps are usually involved, that is, stirring (also known as finishing), which uses high temperature to make water diffuse from the water holes on the edge of the leaf and the stomata on the bottom of the leaf until every part of the leaf The water needed for the cells to disappear keeps the true color of the leaf cells; kneading, the green tea that has been killed must be kneaded to break the leaf cells and knead them into a curled shape. Because the leaf cells are not kneaded, the ingredients of the tea are not easy to brew and not easy to preserve. The degree of rolling also determines the different flavors of the tea: the tea made by gently rolling has a lighter tea flavor; the tea made by repeated rolling has a s...

AI Technical Summary

Problems solved by technology

Higher requirements for operator proficiency directly lead to low tea production efficiency and high manufacturing costs, and are not conducive to the promotion of large-scale production

In order to meet the needs of automatic tea frying, although there is currently a rolling tea stopper installed in an automatic tea frying machine to replace manual tea rolling, and its outstanding effect has been proved in application; however, the traditional rolling tea stopper is due to Only the torsion spring is used to adjust the distance between the scraper and the bottom of the pot during the rolling operation and the rolling pressure on the tea leaves. Once the product is finalized, the rolling pressure cannot be changed according to various roasted tea requirements.

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