Tea leaf scalding machine

Abstract

The invention discloses a tea leaf scalding machine, comprising a hopper and a frame. The hopper comprises a hopper body and a circular member. The internal face of the bottom of the hopper body is a hemispheric arc face, and the lowest portion of the arc face is provided with a discharging connector. The hopper body is fixed on the frame in a rotating mode around a core line of the hopper body. The lower side of the hopper is provided with a scalding tube, and the upper end of the scalding tube and a core line of the discharging connector being around the hopper body are in rotation fit connection. The scalding tube and the circular member are fixed on the frame, the circular member is internally provided with a circular hot water chamber, and the circular hot water chamber is communicated with a hot water tank, the internal face of the circular member is evenly provided with water outlets at intervals along the circumferential direction, and a hopper chamber of the hopper is communicated with the circular hot water chamber through the water outlets. According to the technical scheme, tea leaves are put into the hopper, the tea leaves and hot water spirally flow into the scalding tube through the discharging connector, thus each tea leaf can be soaked in the hot water inside the scalding tube for uniform scalding, scalding effect is improved, and scalding time is shortened.

Description

technical field [0001] The invention relates to the field of tea production equipment, in particular to a tea scalding machine. Background technique [0002] Tea, a part of Chinese traditional culture, has been passed down for thousands of years. Tea pursues color, aroma and taste, that is, the color of tea leaves, tea soup, tea bar shape, tea leaves, the aroma of tea soup, and the taste of tea soup. Yuexi Cuilan is produced in Yuexi County in the middle of the Dabie Mountains in Anhui Province. It has the characteristics of connected buds and leaves, stretched into flowers, green color, orchid-like shape, high and long-lasting aroma, light green and bright soup color, mellow and fresh taste, and is well-known at home and abroad. In the new production process of Cuilan in Yuexi, it is necessary to scald the tea leaves. One is to wash away the harmful impurities on the surface of the tea, and the other is to improve the color of the tea, making the tea green and oily. At pre...

AI Technical Summary

Problems solved by technology

In this mode of operation, because the tea leaves are piled in the screen, the tea leaves inside cannot effectively contact with hot water, which makes the blanching time too long, the outer part of the tea leaves are over blanched, while the inner tea leaves are under blanched, which seriously affects the fineness of the finished tea leaves; If the sieve is turned, the tea leaves will float on the water surface and cannot be blanched effectively. At the same time, excessive blanching will cause a large amount of beneficial dissolved substances such as tea polyphenols in the tea to be lost, which will affect the quality of the tea.

In addition, the hot water in the hot water tank needs to be replaced regularly, interrupting the production of tea leaves, and the production efficiency of tea leaves is low.

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