Tea leaf spreading device

Abstract

The invention relates to a tea leaf spreading device. The tea leaf spreading device comprises a spreading box; a plurality of first conveying belts are arranged in the spreading box in parallel from top to bottom; the running directions of every two adjacent first conveying belts are opposite; a first drainage plate is arranged between every two adjacent first conveying belts and is used for guiding materials on the first conveying belt above onto the first conveying belt below; a material inlet is formed in the top of the spreading box and is used for guiding tea leaves into the upmost firstconveying belt; a tea leaf discharging hole is formed in the bottom of the spreading box and is used for guiding the tea leaves into a second conveying belt below the spreading box; and the bottom ofeach first conveying belt is provided with a first air pipe connected with a blower. According to the invention, labor intensity of workers is greatly reduced, and pollution and damage to fresh leavesby the outside are avoided. The flowing speed of spread green tea leaves is controlled by adjusting the rotating speed of the first conveying belts, so that fresh tea leaves can properly dissipate water in an optimal environment and a most suitable time period, and thus quality of the tea leaves is improved to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of tea processing and relates to a tea spreading device. Background technique [0002] The main purpose of spreading green tea green tea is: first, to make the fresh leaves lose an appropriate amount of water evenly under certain conditions, so that the cell tension is reduced, the leaves are soft, and the toughness is increased, which provides the necessary physical conditions for further shaping; With the loss of leaf water, the leaf cell fluid is gradually concentrated, the enzyme activity is enhanced, and the chemical transformation of the tea content is beneficial to improve the quality of green tea. [0003] Greening has a great influence on the quality of green tea, and the selection of greening conditions is affected by many factors, such as variety, raw material of fresh leaves, temperature, humidity, ventilation conditions, thickness of greening leaves, time of greening, etc. Reasonable greening ha...

AI Technical Summary

Problems solved by technology

Bamboo plaques, bamboo baskets, stands, stackable green cabinets, and stackable green cabinets are all natural greening, and the operation is simple, but fresh leaves need to be manually turned during greening, which is easy to damage the tea leaves and takes a long time , the greening efficiency is low, it is greatly affected by the environment, and there is no effective control on the target quality of the green tea fresh leaves; the greening needs to be manually operated, the labor cost is high, and the labor intensity is high, which cannot meet the needs of the continuous production of green tea

During the operation of green storage trucks, green storage tanks, green storage cabinets, and green storage trucks, the cold air blown by the fan passes through the air duct and the air chamber through the plate holes and blows water vapor through the leaf layer to reduce the leaf temperature and prevent the Due to the rise of leaf temperature, the buds and leaves turn red, which affects the quality; the structure is simple, the production is convenient, the space is saved, and the ventilation is even. damage, which not only shortens the greening time, improves production efficiency, improves the quality of greening leaves, but also reduces production costs, but it cannot meet the requirements of continuous production lines, especially those with large production and processing volumes.

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