Tea leaf drying machine

Abstract

The invention discloses a tea leaf drying machine, and relates to the technical field of tea leaves. The tea leaf drying machine comprises a noise reduction device, a driving device, a drying device and a core device, the noise reduction device comprises a first base, vertical plates and vertical grooves, the vertical plates are fixedly connected to the front side and the rear side of the upper surface of the first base, the vertical grooves are formed in the front surfaces of the vertical plates, a vibration block is arranged in each vertical groove, the vibration block is matched with each vertical groove, a hole is formed in the front surface of the vibration block, vibration springs are fixedly connected to the upper surface and the lower surface of the vibration block, one ends, awayfrom the vibration block, of the vibration springs are fixedly connected to the inner walls of the vertical grooves, a heater is fixedly connected to the upper surface of the first base, the heater islocated between the two vertical plates, and the upper end of the heater is in an arc shape. By means of the tea leaf drying machine, dried crispy tea leaves are not prone to damage, and the appearance of the tea leaves is greatly improved.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a tea drying machine. Background technique [0002] Tea originated in China, and tea was first used as a sacrifice. However, it has been used as a vegetable by people since the late Spring and Autumn Period. It was developed into a medicinal drink in the middle of the Western Han Dynasty, and it was developed into a high-grade court drink in the late Western Han Dynasty. It was after the Western Jin Dynasty that it became popular among the people as an ordinary drink. The earliest relic of artificial tea plantation was found in the Tianluoshan site in Yuyao, Zhejiang Province, which has a history of more than 6,000 years. Tea drinking originated in China. The leaves are leathery, oblong or oval, and can be drunk directly with boiling water. They are divided into six categories according to the variety, production method and product shape. Harvested according to the season can be d...

AI Technical Summary

Problems solved by technology

[0003] When drying tea leaves, a necessary operation is to stir-fry the tea leaves. Stir-frying can make the tea leaves dry more evenly and make the tea color more mature. At present, most of the tea dryers on the market, in order to Carry out the work of liberating manpower, and change the stir-frying of tea from manual operation to machine operation, but when the machine stirs the tea, it does not consider the condition of the tea itself. Before drying, the water content of the tea itself is relatively high , the tea leaves at this time are relatively heavy and soft. During the gradual drying process, the moisture content in the tea leaves decreases, and the tea leaves at this time will become light and brittle, but it is also difficult for the tea leaves to dry in the machine. Observe the water content of the tea, so that it is difficult for the machine to control the strength of the tea stir-frying. After the drying is completed, it is easy to cause excessive damage to the tea, which makes the sales of the tea poor, thus affecting the sales of the tea.

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