White tea processing technology capable of eliminating astringent taste and equipment thereof

Abstract

The invention discloses a white tea processing technology and equipment capable of eliminating astringent taste. The equipment structurally comprises a material conveying barrel, a driving end mounting plate is arranged at the left end of the material conveying barrel, a discharging opening is formed in the bottom face of the right portion of the material conveying barrel, a rotating shaft is rotationally arranged on the left portion of the material conveying barrel, a spiral material conveying roller connected with the rotating shaft is arranged in the material conveying barrel, and a connecting pipe is arranged at the upper end of the material conveying barrel; a green leaf rocking type hopper is arranged at the upper end of a connecting pipe, a green leaf rocking structure is directly arranged on conveying equipment connected with tea spreading equipment, the convenience of white tea processing work is improved, secondary extrusion cannot be conducted on white tea in the conveying process, and astringent taste is effectively eliminated.

Description

technical field [0001] The invention relates to a white tea processing technology and equipment for eliminating astringency, belonging to the field of white tea processing. Background technique [0002] In the existing shaking work of white tea processing, the white tea is introduced into the shaking cylinder, and after shaking, the white tea is taken out and laid with tools, which is inconvenient, and it is easy to squeeze the white tea twice during the extraction process. , resulting in water loss, resulting in astringency in processed white tea. SUMMARY OF THE INVENTION [0003] In view of at least one deficiency in the prior art, the purpose of the present invention is to provide a white tea processing technology and equipment for eliminating astringency, so as to solve the work of shaking the green tea during the processing of the existing white tea. In the cylinder, after shaking the green tea, it is inconvenient to use tools to take out the white tea and lay it, an...

AI Technical Summary

Problems solved by technology

[0003] Aiming at at least one deficiency in the prior art, the purpose of the present invention is to provide a white tea processing technology and equipment for eliminating astringency, so as to solve the existing work of shaking green tea during white tea processing. In the barrel, after shaking the green tea, it is inconvenient to use tools to take out the white tea and lay it out. In the process of taking out, it is easy to squeeze the white tea twice, resulting in water loss, resulting in the problem of astringent taste of the processed white tea.

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