An export eyebrow tea intensive processing system and process

Abstract

The application discloses an export eyebrow tea deep processing system and process, characterized in that the system is provided with 1# circular sieve, 2# circular sieve, 3# circular sieve, 4# circular sieve, 5# circular sieve, 6# circular sieve, 1# winnowing, 2# winnowing, 3# winnowing, 4# winnowing, 5# winnowing, 6# winnowing, 7# winnowing, 8# winnowing, 9# winnowing, 10# winnowing, 1# shaking sieve, 2# shaking sieve, 3# shaking sieve, 4# shaking sieve, 5# shaking sieve, 6# shaking sieve, 1# stock bin, 2# stock bin, 3# stock bin, 4# stock bin, 5# stock bin, 6# stock bin, 7# stock bin, 8# stock bin, 9# stock bin, 10# stock bin, 11# stock bin, 12# stock bin, 13# stock bin, 14# stock bin, 15# stock bin, 16# stock bin, 17# stock bin, 1# color selection, 2# color selection, 3# color selection, 4# color selection. The finished tea leaves produced by the system and process can not only meet the quality requirements of the export eyebrow tea, but also improve the quality.

Description

Technical Field

[0001] This invention relates to the field of tea production, and more specifically to a deep processing system and process for export-grade eyebrow tea. Background Technology

[0002] Eyebrow tea, one of my country's major traditional export teas, is named for its slender leaves resembling the delicate eyebrows of a lady. Exported eyebrow tea is made from tea leaves harvested by machine in summer and autumn, then processed through withering, rolling, and roasting. However, the finished tea leaves often vary in size, have mixed stems, and are of varying quality. The quality requirements for eyebrow tea are: tightly rolled, uniform leaves, a grayish-green color with a frosty appearance, an oily sheen, and a high aroma and strong flavor. The aforementioned processing methods cannot achieve these requirements. Summary of the Invention

[0003] Therefore, in order to overcome the above-mentioned shortcomings, the present invention provides an export-grade eyebrow tea deep processing system and process. The finished tea produced by this process can not only meet the quality requirements of export-grade eyebrow tea, but also improve its quality.

[0004] This invention is implemented by constructing an export-grade eyebrow tea deep processing system, characterized in that the system has a #1 circular sieve, a #2 circular sieve, a #3 circular sieve, a #4 circular sieve, a #5 circular sieve, and a #6 circular sieve.

[0005] The system also features air separation functions for #1, #2, #3, #4, #5, #6, #7, #8, #9, and #10.

[0006] The system also features shaking screens #1, #2, #3, #4, #5, and #6.

[0007] The system also includes silos #1, #2, #3, #4, #5, #6, #7, #8, #9, #10, #11, #12, #13, #14, #15, #16, and #17.

[0008] The system also features color sorting functions: #1, #2, #3, and #4.

[0009] The output end of the No. 1 circular screen is connected to the No. 1 and No. 2 air separators; the No. 1 air separator is connected to the No. 1 and No. 3 silos; and the No. 2 air separator is connected to the No. 2 and No. 4 silos.

[0010] Circular screen #2 connects to air separator #3, color separator #2, and circular screen #1; air separator #3 connects to color separator #1 and silo #2.

[0011] Color sorters #1 and #2 are connected to silo #5. Color sorter #1 is also connected to vibrating screen #1, which in turn is connected to silos #7 and #8. The output of silo #7 is connected to color sorter #3. Color sorter #3 is connected to silo #6. Silo #8 is connected to the roasting and tightening equipment. The roasting and tightening equipment is connected to the roasting and color-enhancing equipment. The roasting and color-enhancing equipment is connected to silos #9 and #12. Silo #12 is connected to circular screen #5. Circular screen #5 is connected to circular screen #6, vibrating screen #3, vibrating screen #6, and air separator #10. Vibrating screen #6 is connected to air separators #7, #8, and #9.

[0012] The #6 circular screen connects to the #13 silo and the #10 air separator; the #10 air separator connects to the #14 silo and the #17 silo.

[0013] The #3 vibrating screen connects to the #4 and #5 vibrating screens and the tea-cutting equipment. The #4 vibrating screen connects to the #6 air separator and the tea-cutting equipment. The #5 vibrating screen connects to both the #4 vibrating screen and the #5 air separator. The #5 and #6 air separators connect to the #14 and #15 hoppers, respectively. The #7, #8, and #9 air separators connect to the #14 and #16 hoppers, respectively. The #15, #16, and #17 hoppers all connect to the #4 color sorter.

[0014] The No. 9 hopper, the No. 2 shaking screen, and the No. 3 round screen are connected in sequence. The No. 3 round screen is connected to the tea cutting equipment. The output of the tea cutting equipment is connected to the No. 4 round screen. The No. 2 shaking screen, the No. 3 round screen, and the No. 4 round screen are all connected to the No. 4 air separator. The No. 4 air separator is connected to the No. 10 hopper and the No. 11 hopper. The No. 11 hopper is connected to the roasting and coloring equipment.

[0015] 2. A deep processing technology for export-grade eyebrow tea, characterized by the following specific steps:

[0016] 1) The raw materials of eyebrow tea are first sieved and divided into four grades: middle section tea, upper section tea, tea head, and tea cake. Here, tea cake is defined as tea leaves that have become damp and clumped together during storage or preliminary processing. This part needs to be broken up before participating in the processing.

[0017] 2) The middle section of tea is separated into 3 parts through round sieve #1: tea dust, middle layer tea leaves, and top layer tea leaves. The tea dust does not need further processing and can be directly bagged.

[0018] 3) The middle and upper layers of tea leaves are separated into two parts: one that meets the standards and one that does not. The non-compliant tea leaves are sent to the silos 1 and 2 respectively. The compliant tea leaves from the first air sorting are sent to the silo 3, which contains broken tea leaves. They are directly processed for aroma enhancement and color improvement. The compliant tea leaves from the second air sorting are sent to the silo 4 for temporary storage. This is the lower section of tea leaves. After passing the color sorting 3, the qualified tea leaves are then processed for aroma enhancement and color improvement. The unqualified tea leaves are sent directly to the silo 6.

[0019] 4) The upper section of tea is divided into three parts by round sieve #2: lower layer tea, middle layer tea, and upper layer tea. The lower layer tea is the part of the middle section tea that was not completely sieved and is sent to the middle section tea line and enters round sieve #1. The upper layer tea is the tea head part that is brought out and is sent to the tea head line. The middle layer tea is the upper section tea part. After passing through air sorting #3, the qualified tea enters color sorting #1, and the unqualified tea enters the material bin #2.

[0020] 5) After passing through color sorting #1, the middle layer tea leaves that meet the standards enter the shaking sieve #1, while the tea stems, yellow leaves, etc. that do not meet the standards enter the material hopper #5 respectively;

[0021] 6) Shaking sieve #1 separates the tea leaves into two parts: an upper layer and a lower layer. The upper layer of tea leaves needs to be re-fried and compressed into tight strips and is assigned to the tea head line. The lower layer of tea leaves already meet the standard in terms of shape and does not need to be compressed. After entering the material hopper #7, the tea stems and yellow leaves are separated by color sorting #3 and then the tea leaves can be directly processed for aroma enhancement and coloring.

[0022] 7) After the tea stems and yellow leaves are separated by color sorting #2, the qualified tea leaves enter the material silo #8 to wait for the tea to be compressed.

[0023] 8) The above process summary is actually a classification of tea, dividing tea into: no processing required (with very low added value such as tea dust, tea stems, yellow leaves, etc.), only aroma enhancement and color improvement (already meeting the requirements of the eyebrow tea grade), and tea that needs to be compressed, aroma enhanced and color improved (requiring thorough reprocessing). Different processing methods are adopted for different grades of tea in the later processing, which can effectively avoid repeated processing and confusion of processing, and improve the yield of finished tea.

[0024] 9) After the above tea leaves have undergone aroma enhancement and color processing, the tea leaves are divided into two parts. One part is the tea leaves that have met the appearance requirements of the Meicha grade. After aroma enhancement and color processing, the tea leaves enter the 12# silo for grading. The other part is the tea leaves that have undergone compaction and aroma enhancement and color processing. They enter the 9# silo for sieving.

[0025] 10) The tea leaves on the screening route pass through the shaking screen 2#, the lower layer of tea leaves enters the air separator 4#, the upper layer of tea leaves enters the round screen 3#, the lower layer of tea leaves enters the air separator 4#, and the upper layer of tea leaves enters the tea cutting equipment;

[0026] 11) The tea cutting equipment recuts tea leaves that are larger than the required number of the Meicha tea segment. The cut tea leaves are then fed into the No. 4 round sieve for re-sieving. The tea leaves at the bottom of the round sieve that meet the Meicha tea segment requirements are fed into the No. 4 wind-sorting machine. The tea leaves at the top of the round sieve that do not meet the number requirements are fed back into the tea cutting equipment for recutting. This process is repeated.

[0027] 12) After the tea leaves that pass the 4# wind selection enter the 11# silo, they are further enhanced in aroma and color. Note: Although the tea leaves that pass the standard after being cut meet the standard, the knife marks left on the tea leaves after the cutting reduce the quality of the tea leaves. Re-enhancing the aroma and color can perfectly cover up the knife marks and improve the grade of the tea leaves.

[0028] 13) The tea in silo 12# is divided into four parts by round sieve 5#: upper tea, middle tea, lower tea, bottom tea. The bottom tea then passes through round sieve 6#, separating the parts that were carried out by round sieve 5# and combining them into the lower tea processing line of round sieve 5#. The lower tea of ​​round sieve 6# enters silo 11#.

[0029] 14) The tea leaves in the lower layer of the round sieve 5# pass through the winnowing 10# and enter the material silo 17#. After passing through the color sorting 4#, they become finished products. The tea leaves that do not meet the standards enter the material silo 14#.

[0030] 15) The middle layer of tea leaves in the circular sieve (5#) is divided into three parts by the shaking sieve (6#): upper layer tea leaves, middle layer tea leaves, and lower layer tea leaves. These are then passed into the air separators (7#, 8#, and 9#) respectively. Tea leaves that pass the air separators are sent to the hopper (16#), while those that do not pass are sent to the hopper (14#). The tea leaves that pass the air separators (4#) become the finished product. Note: This layer of tea leaves belongs to the same number range. The separate air separators are used to more accurately select the finished product that meets the standards.

[0031] 16) The upper layer of tea leaves from the circular sieve #5 enters the shaking sieve #3. The shaking sieve #3 separates the tea leaves into upper, middle and lower layers. The upper layer of tea leaves, which are the tea leaves that did not meet the standards from the circular sieve #4, are carried out and enter the subsequent processing. The tea leaves directly flow into the tea cutting process and are recut.

[0032] 17) The middle layer of tea leaves from the No. 3 shaking sieve enters the No. 4 shaking sieve and then separates the tea leaves into the upper layer and the lower layer. The upper layer of tea leaves is brought out from the upper layer of tea leaves from the No. 3 shaking sieve and is also incorporated into the tea cutting process, where they are recut.

[0033] 18) After the lower layer of tea leaves in the shaking sieve 4# passes through the air sorter 6#, the qualified tea leaves enter the material hopper 15#, and become finished products after color sorting, while the unqualified tea leaves enter the material hopper 14#.

[0034] 19) The lower layer of tea leaves from the shaking screen #3 enters the shaking screen #5 and is then separated into upper and lower layers. The upper layer of tea leaves is carried out by the middle layer of tea leaves from the shaking screen #3 and enters the middle layer of tea leaves from the shaking screen #3 into the shaking screen #4. The lower layer of tea leaves passes through the air separator #5. Those that meet the standards enter the material hopper #15 and become finished products after color sorting. Those that do not meet the standards enter the material hopper #14.

[0035] 20) The material bins 5#, 8#, 10# and 12# described in this instruction can be divided into multiple levels or categories according to actual needs.

[0036] The present invention has the following advantages: The present invention provides an export-grade eyebrow tea deep processing system and process. The finished tea produced by this process can not only meet the quality requirements of export eyebrow tea, but also improve its quality. Attached Figure Description

[0037] Figure 1 This is a schematic diagram of the system structure of the present invention. Detailed Implementation

[0038] The following will be combined with the appendix Figure 1 This invention will be described in detail, and the technical solutions in the embodiments of this invention will be clearly and completely described. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0039] This invention provides an improved deep processing system for exported eyebrow tea, such as... Figure 1 As shown; the system has circular sieves #1, #2, #3, #4, #5, and #6.

[0040] The system also features air separation functions for #1, #2, #3, #4, #5, #6, #7, #8, #9, and #10.

[0041] The system also features shaking screens #1, #2, #3, #4, #5, and #6.

[0042] The system also includes silos #1, #2, #3, #4, #5, #6, #7, #8, #9, #10, #11, #12, #13, #14, #15, #16, and #17.

[0043] The system also features color sorting functions: #1, #2, #3, and #4.

[0044] The output end of the No. 1 circular screen is connected to the No. 1 and No. 2 air separators; the No. 1 air separator is connected to the No. 1 and No. 3 silos; and the No. 2 air separator is connected to the No. 2 and No. 4 silos.

[0045] Circular screen #2 connects to air separator #3, color separator #2, and circular screen #1; air separator #3 connects to color separator #1 and silo #2.

[0046] Color sorters #1 and #2 are connected to silo #5. Color sorter #1 is also connected to vibrating screen #1, which in turn is connected to silos #7 and #8. The output of silo #7 is connected to color sorter #3. Color sorter #3 is connected to silo #6. Silo #8 is connected to the roasting and tightening equipment. The roasting and tightening equipment is connected to the roasting and color-enhancing equipment. The roasting and color-enhancing equipment is connected to silos #9 and #12. Silo #12 is connected to circular screen #5. Circular screen #5 is connected to circular screen #6, vibrating screen #3, vibrating screen #6, and air separator #10. Vibrating screen #6 is connected to air separators #7, #8, and #9.

[0047] The #6 circular screen connects to the #13 silo and the #10 air separator; the #10 air separator connects to the #14 silo and the #17 silo.

[0048] The #3 vibrating screen connects to the #4 and #5 vibrating screens and the tea-cutting equipment. The #4 vibrating screen connects to the #6 air separator and the tea-cutting equipment. The #5 vibrating screen connects to both the #4 vibrating screen and the #5 air separator. The #5 and #6 air separators connect to the #14 and #15 hoppers, respectively. The #7, #8, and #9 air separators connect to the #14 and #16 hoppers, respectively. The #15, #16, and #17 hoppers all connect to the #4 color sorter.

[0049] The No. 9 hopper, the No. 2 shaking screen, and the No. 3 round screen are connected in sequence. The No. 3 round screen is connected to the tea cutting equipment. The output of the tea cutting equipment is connected to the No. 4 round screen. The No. 2 shaking screen, the No. 3 round screen, and the No. 4 round screen are all connected to the No. 4 air separator. The No. 4 air separator is connected to the No. 10 hopper and the No. 11 hopper. The No. 11 hopper is connected to the roasting and coloring equipment.

[0050] like Figure 1 As shown, a deep processing technology for export-grade eyebrow tea includes the following specific steps:

[0051] 1) The raw materials of eyebrow tea are first sieved and divided into four grades: middle section tea, upper section tea, tea head, and tea cake. Here, tea cake is defined as tea leaves that have become damp and clumped together during storage or preliminary processing. This part needs to be broken up before participating in the processing.

[0052] 2) The middle section of tea is separated into 3 parts through round sieve #1: tea dust, middle layer tea leaves, and top layer tea leaves. The tea dust does not need further processing and can be directly bagged.

[0053] 3) The middle and upper layers of tea leaves are separated into two parts: one that meets the standards and one that does not. The non-compliant tea leaves are sent to the silos 1 and 2 respectively. The compliant tea leaves from the first air sorting are sent to the silo 3, which contains broken tea leaves. They are directly processed for aroma enhancement and color improvement. The compliant tea leaves from the second air sorting are sent to the silo 4 for temporary storage. This is the lower section of tea leaves. After passing the color sorting 3, the qualified tea leaves are then processed for aroma enhancement and color improvement. The unqualified tea leaves are sent directly to the silo 6.

[0054] 4) The upper section of tea is divided into three parts by round sieve #2: lower layer tea, middle layer tea, and upper layer tea. The lower layer tea is the part of the middle section tea that was not completely sieved and is sent to the middle section tea line and enters round sieve #1. The upper layer tea is the tea head part that is brought out and is sent to the tea head line. The middle layer tea is the upper section tea part. After passing through air sorting #3, the qualified tea enters color sorting #1, and the unqualified tea enters the material bin #2.

[0055] 5) After passing through color sorting #1, the middle layer tea leaves that meet the standards enter the shaking sieve #1, while the tea stems, yellow leaves, etc. that do not meet the standards enter the material hopper #5 respectively;

[0056] 6) Shaking sieve #1 separates the tea leaves into two parts: an upper layer and a lower layer. The upper layer of tea leaves needs to be re-fried and compressed into tight strips and is assigned to the tea head line. The lower layer of tea leaves already meet the standard in terms of shape and does not need to be compressed. After entering the material hopper #7, the tea stems and yellow leaves are separated by color sorting #3 and then the tea leaves can be directly processed for aroma enhancement and coloring.

[0057] 7) After the tea stems and yellow leaves are separated by color sorting #2, the qualified tea leaves enter the material silo #8 to wait for the tea to be compressed.

[0058] 8) The above process summary is actually a classification of tea, dividing tea into: no processing required (with very low added value such as tea dust, tea stems, yellow leaves, etc.), only aroma enhancement and color improvement (already meeting the requirements of the eyebrow tea grade), and tea that needs to be compressed, aroma enhanced and color improved (requiring thorough reprocessing). Different processing methods are adopted for different grades of tea in the later processing, which can effectively avoid repeated processing and confusion of processing, and improve the yield of finished tea.

[0059] 9) After the above tea leaves have undergone aroma enhancement and color processing, the tea leaves are divided into two parts. One part is the tea leaves that have met the appearance requirements of the Meicha grade. After aroma enhancement and color processing, the tea leaves enter the 12# silo for grading. The other part is the tea leaves that have undergone compaction and aroma enhancement and color processing. They enter the 9# silo for sieving.

[0060] 10) The tea leaves on the screening route pass through the shaking screen 2#, the lower layer of tea leaves enters the air separator 4#, the upper layer of tea leaves enters the round screen 3#, the lower layer of tea leaves enters the air separator 4#, and the upper layer of tea leaves enters the tea cutting equipment;

[0061] 11) The tea cutting equipment recuts tea leaves that are larger than the required number of the Meicha tea segment. The cut tea leaves are then fed into the No. 4 round sieve for re-sieving. The tea leaves at the bottom of the round sieve that meet the Meicha tea segment requirements are fed into the No. 4 wind-sorting machine. The tea leaves at the top of the round sieve that do not meet the number requirements are fed back into the tea cutting equipment for recutting. This process is repeated.

[0062] 12) After the tea leaves that pass the 4# wind selection enter the 11# silo, they are further enhanced in aroma and color. Note: Although the tea leaves that pass the standard after being cut meet the standard, the knife marks left on the tea leaves after the cutting reduce the quality of the tea leaves. Re-enhancing the aroma and color can perfectly cover up the knife marks and improve the grade of the tea leaves.

[0063] 13) The tea in silo 12# is divided into four parts by round sieve 5#: upper tea, middle tea, lower tea, bottom tea. The bottom tea then passes through round sieve 6#, separating the parts that were carried out by round sieve 5# and combining them into the lower tea processing line of round sieve 5#. The lower tea of ​​round sieve 6# enters silo 11#.

[0064] 14) The tea leaves in the lower layer of the round sieve 5# pass through the winnowing 10# and enter the material silo 17#. After passing through the color sorting 4#, they become finished products. The tea leaves that do not meet the standards enter the material silo 14#.

[0065] 15) The middle layer of tea leaves in the circular sieve (5#) is divided into three parts by the shaking sieve (6#): upper layer tea leaves, middle layer tea leaves, and lower layer tea leaves. These are then passed into the air separators (7#, 8#, and 9#) respectively. Tea leaves that pass the air separators are sent to the hopper (16#), while those that do not pass are sent to the hopper (14#). The tea leaves that pass the air separators (4#) become the finished product. Note: This layer of tea leaves belongs to the same number range. The separate air separators are used to more accurately select the finished product that meets the standards.

[0066] 16) The upper layer of tea leaves from the circular sieve #5 enters the shaking sieve #3. The shaking sieve #3 separates the tea leaves into upper, middle and lower layers. The upper layer of tea leaves, which are the tea leaves that did not meet the standards from the circular sieve #4, are carried out and enter the subsequent processing. The tea leaves directly flow into the tea cutting process and are recut.

[0067] 17) The middle layer of tea leaves from the No. 3 shaking sieve enters the No. 4 shaking sieve and then separates the tea leaves into the upper layer and the lower layer. The upper layer of tea leaves is brought out from the upper layer of tea leaves from the No. 3 shaking sieve and is also incorporated into the tea cutting process, where they are recut.

[0068] 18) After the lower layer of tea leaves in the shaking sieve 4# passes through the air sorter 6#, the qualified tea leaves enter the material hopper 15#, and become finished products after color sorting, while the unqualified tea leaves enter the material hopper 14#.

[0069] 19) The lower layer of tea leaves from the shaking screen #3 enters the shaking screen #5 and is then separated into upper and lower layers. The upper layer of tea leaves is carried out by the middle layer of tea leaves from the shaking screen #3 and enters the middle layer of tea leaves from the shaking screen #3 into the shaking screen #4. The lower layer of tea leaves passes through the air separator #5. Those that meet the standards enter the material hopper #15 and become finished products after color sorting. Those that do not meet the standards enter the material hopper #14.

[0070] 20) The silos 5#, 8#, 10#, and 12# described in this instruction manual can be further divided into multiple levels or categories according to actual needs.

[0071] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. An export brow tea finishing system characterized by; The system has 1# round sieve, 2# round sieve, 3# round sieve, 4# round sieve, 5# round sieve, 6# round sieve, The system also has 1# winnowing, 2# winnowing, 3# winnowing, 4# winnowing, 5# winnowing, 6# winnowing, 7# winnowing, 8# winnowing, 9# winnowing, 10# winnowing, The system also has 1# sieve, 2# sieve, 3# sieve, 4# sieve, 5# sieve, 6# sieve, The system also has 1# bin, 2# bin, 3# bin, 4# bin, 5# bin, 6# bin, 7# bin, 8# bin, 9# bin, 10# bin, 11# bin, 12# bin, 13# bin, 14# bin, 15# bin, 16# bin, 17# bin, The system also has 1# color selection, 2# color selection, 3# color selection, 4# color selection, Among them, the output end of 1# round sieve is connected with 1# winnowing and 2# winnowing, 1# winnowing is connected with 1# bin and 3# bin, 2# winnowing is connected with 2# bin and 4# bin, 2# round sieve is connected with 3# winnowing, 2# color selection, 1# round sieve; 3# winnowing is connected with 1# color selection and 2# bin, 1# color selection and 2# color selection are connected with 5# bin respectively, 1# color selection is also connected with 1# sieve, 1# sieve is also connected with 7# bin and 8# bin, the output of 7# bin is connected with 3# color selection, 3# color selection is connected with 6# bin, 8# bin is connected with frying tight strip equipment, frying tight strip equipment is connected with frying flavoring and coloring vehicle equipment, frying flavoring and coloring vehicle equipment is connected with 9# bin and 12# bin, 12# bin is connected with 5# round sieve, 5# round sieve is connected with 6# round sieve, 3# sieve, 6# sieve and 10# winnowing, 6# sieve is connected with 7# winnowing, 8# winnowing and 9# winnowing respectively, 6# round sieve is connected with 13# bin and 10# winnowing, 10# winnowing is connected with 14# bin and 17# bin, 3# sieve is connected with 4# sieve, 5# sieve and tea cutting equipment, 4# sieve is connected with 6# winnowing and tea cutting equipment, 5# sieve is connected with 4# sieve and 5# winnowing, 5# winnowing and 6# winnowing are connected with 14# bin and 15# bin respectively, 7# winnowing, 8# winnowing, 9# winnowing are connected with 14# bin, 16# bin respectively, 15# bin, 16# bin, 17# bin are all connected with 4# color selection, 9# bin, 2# sieve, 3# round sieve are connected in turn, 3# round sieve is connected with tea cutting equipment, the output of tea cutting equipment is connected with 4# round sieve, 2# sieve, 3# round sieve and 4# round sieve are all connected with 4# winnowing, 4# winnowing is connected with 10# bin and 11# bin, 11# bin is connected with frying flavoring and coloring vehicle equipment.

2. A process for the export brow tea concentrate deep processing system according to claim 1, characterized in that, The specific steps are as follows: 1) The eyebrow tea raw material is first divided into four grades by screening, namely middle section tea, upper section tea, tea head and tea cake; 2) The middle section tea is divided into three parts by 1# round sieve, namely tea dust, middle layer tea and upper layer tea, the tea dust does not need to be processed again and is directly packed; 3) The middle layer tea and the upper layer tea are respectively subjected to winnowing 1# and winnowing 2#, and are divided into two parts of meeting the standard and not meeting the standard, the not meeting the standard is respectively fed into bin 1# and bin 2#, the winnowing 1# meeting the standard part is fed into bin 3#, which is broken tea and directly enters the roasting and coloration, the winnowing 2# meeting the standard part is fed into bin 4# for temporary storage, which is lower section tea, after color selection 3#, the qualified part is subjected to roasting and coloration, and the unqualified part directly enters bin 6#; 4) The upper section tea is divided into three parts by round sieve 2#, lower layer tea, middle layer tea and upper layer tea, the lower layer tea is the part of the middle section tea which is not completely screened, and is fed into round sieve 1# in the middle section tea line, the upper layer tea is the part of the tea head which is taken out, and is fed into the tea head line, the middle layer tea is the part of the upper section tea, which is subjected to winnowing 3#, the meeting the standard part is fed into color selection 1#, and the not meeting the standard part is fed into bin 2# with the not meeting the standard tea in winnowing 2#; 5) The middle layer tea is subjected to color selection 1# after that, the meeting the standard part is fed into shaking sieve 1#, and the not meeting the standard tea stem and yellow piece are respectively fed into bin 5#; 6) The shaking sieve 1# is divided into two parts of upper layer tea and lower layer tea, the upper layer tea needs to be roasted again to tighten the strip, and is fed into the tea head line part, the lower layer tea has met the standard in appearance and does not need to be tightened, and directly enters bin 7# after that, and is subjected to color selection 3# to separate the tea stem and yellow piece, and then directly enters the roasting and coloration; 7) The tea head part is subjected to color selection 2# to separate the tea stem and yellow piece, and the meeting the standard tea is fed into bin 8# to wait for tightening; 8) The above process divides the tea into three parts of no need to be processed, only need to be roasted and colored and need to be tightened, roasted and colored, and different processing methods are adopted for different section tea in the later processing, which can effectively avoid repeated processing, confused processing and improve the tea yield of the finished tea; 9) After the above tea is roasted and colored, the tea after the roasting and coloration is divided into two parts, one part is the tea which has met the appearance requirement of the eyebrow tea section, and is fed into bin 12# to go through the grading line after the roasting and coloration, and the tea after the tightening and roasting and coloration is fed into bin 9# to go through the screening line; 10) The tea on the screening line is subjected to shaking sieve 2#, the lower layer tea is fed into winnowing 4#, and the upper layer tea is fed into round sieve 3#, the lower layer tea of the round sieve is fed into winnowing 4#, and the upper layer tea of the round sieve is fed into the tea cutting equipment; 11) The tea cutting equipment cuts the tea which has a specification larger than the requirement of the eyebrow tea section, the tea after the cutting is fed into round sieve 4# to be screened again, the lower layer tea of the round sieve is the tea which meets the requirement of the eyebrow tea section and is fed into winnowing 4#, and the upper layer tea of the round sieve does not meet the requirement of the section and is repeatedly fed into the tea cutting equipment to be cut, which is repeated; 12) The meeting the standard tea of winnowing 4# is fed into bin 11# to be roasted and colored again; 13) The tea in bin 12# is divided into four parts of upper layer tea, middle layer tea, lower layer tea and bottom layer tea by round sieve 5#, the bottom layer tea is subjected to round sieve 6# again to separate the part of the section which is taken out by round sieve 5# and combine it with the lower layer tea processing line of round sieve 5#, and the lower layer tea of 6# is fed into bin 11#; 14) The lower layer tea of round sieve 5# is subjected to winnowing 10# after that, the meeting the standard part is fed into bin 17#, and becomes the finished product after color selection 4#, and the not meeting the standard part is fed into bin 14#. 15) The middle layer tea in the round sieve 5# is divided into 3 parts by the shaking sieve 6#, i.e. the upper layer tea, the middle layer tea and the lower layer tea, which are respectively sent to the winnowing 7#, the winnowing 8# and the winnowing 9#. The tea meeting the standards is sent to the stock bin 16#, and the tea not meeting the standards is sent to the stock bin 14#. The tea meeting the standards is sent to the color selection 4# to become the finished product; 16) The upper layer tea in the round sieve 5# is sent to the shaking sieve 3#. The shaking sieve 3# divides the tea into the upper layer tea, the middle layer tea and the lower layer tea. The upper layer tea is the tea not meeting the standards in the round sieve 4# and is sent to the subsequent process, i.e. the tea directly flows into the tea cutting process and is re-cut; 17) The middle layer tea in the shaking sieve 3# is sent to the shaking sieve 4# to divide the tea into the upper layer tea and the lower layer tea. The upper layer tea is the tea not meeting the standards in the shaking sieve 3# and is also sent to the tea cutting process and is re-cut; 18) The lower layer tea in the shaking sieve 4# is sent to the winnowing 6#. The tea meeting the standards is sent to the stock bin 15# and becomes the finished product after the color selection. The tea not meeting the standards is sent to the stock bin 14#; 19) The lower layer tea in the shaking sieve 3# is sent to the shaking sieve 5# to divide the tea into the upper layer tea and the lower layer tea. The upper layer tea is the tea not meeting the standards in the shaking sieve 3# and is sent to the shaking sieve 3# to the shaking sieve 4#. The lower layer tea is sent to the winnowing 5#. The tea meeting the standards is sent to the stock bin 15# and becomes the finished product after the color selection. The tea not meeting the standards is sent to the stock bin 14#.

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