Tea fermentation system

Abstract

The invention discloses a tea fermentation system which comprises a feeding device, a fermentation device and a conveying device, wherein the fermentation device comprises a fermentation cylinder; one end of the fermentation cylinder is movably connected with a feeding shell, and the other end of the fermentation cylinder is movably connected with a discharging shell; the feeding device comprises a feeding hopper and a tilting belt conveyor; a discharging hole of the tilting belt conveyor is positioned just above the hopper; the conveying device is supported below an unloading opening through a bracket; and baffles are arranged on the bracket and on two sides of the conveying device. According to the tea fermentation system provided by the invention, stirring can be performed while fermenting, uniform tea fermentation is facilitated, and the tea quality is improved. Meanwhile, the condition that a worker climbs up to feed materials is avoided, so that the labor intensity of workers is reduced; the fermented materials can be conveyed out by the conveying device in time, and thus the fermentation yield is improved.

Description

technical field [0001] The invention relates to tea fermentation equipment, in particular to a tea fermentation system. Background technique [0002] Tea fermentation is a complex biological and chemical change process, the essence of which is to further promote the oxidation and polymerization of polyphenols under the action of catalysis, and other chemical components will also undergo profound changes correspondingly, forming a unique color, aroma and taste. In the prior art, semi-fermented and fully-fermented tea leaves are produced through a special process (shaking greens), then put into a dedicated green-making fermentation room equipped with an air conditioner, and set a certain temperature to allow the tea leaves to ferment in the fermentation room. Due to the wide distribution of tea production areas, various natural conditions such as geographical conditions, altitude positions, and climate temperature differences are very different, and the moisture and chemical c...

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Problems solved by technology

For the quality and quality of tea, the green fermentation process is very critical. The existing fermentation equipment cannot effectively control the moisture content of tea, and the temperature in the fermentation room is not easy to control. Moreover, the fermentation room has been closed for a long time to keep warm, and the air is turbid. The occurrence of peculiar smell will also cause the lack of oxygen in the fermentation room and affect the fermentation effect. Moreover, the existing fermentation equipment requires workers to climb to a high place to feed materials. The work intensity of the workers is high. After the fermentation is completed, it cannot be transported to the subsequent section in time, which reduces the fermentation efficiency. Yield

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