The trough-type multi-functional tea maker is an innovative machine designed to streamline the tea processing industry. It is especially effective in roasting flat or bar-shaped teas, significantly reducing manual labor, cutting costs, improving efficiency, and boosting profitability.
First, let's look at the application efficiency of this machine.
1. **Cost Comparison: Mechanized vs. Hand-Roasting**
According to field studies conducted in Luan, Jiande, Tonglu, and Yuhang counties, the average cost per kilogram of mechanized processing is 8.65 yuan, while hand-roasting costs around 21.35 yuan. This means that using the machine can save approximately 12.7 yuan per kilogram, a reduction of 59.5%.
2. **Work Efficiency Comparison**
When comparing the output of mid-range flat tea processed by the machine versus manual methods in these four areas, the machine produces an average of 0.9 kg per hour, compared to just 0.14 kg for manual work. This represents a 542.9% increase in efficiency.
Second, here are the key technical steps involved in using the trough-type multi-functional tea maker:
1. After harvesting, fresh tea leaves need to be spread out for 6–12 hours, allowing a moisture loss of 15–20%.
2. The fixing process involves using a squeezing machine with a reciprocating speed of 135–140 times per minute, at a pot temperature of 160–180°C, using special oil-coated pots. For a three-slot model, 300g of leaves are used, and for a five-slot model, 500g. After about 2 minutes of frying, the leaves should no longer stick together. The pot temperature is then slightly reduced, and the pressure stick continues frying for another 2 minutes. The leaves are then scattered and restocked, with the entire process taking roughly 30 minutes.
3. After frying, the tea is sieved using a sub-sieve system to remove any uncooked leaves, ensuring a clean finish.
4. In the shaping stage, the pot is first heated to about 70°C, with a reciprocating speed of 120 times per minute. A three-slot model uses 400g of leaves, while a five-slot model uses 500g. After frying for about 1 minute, a heavy pressure stick is used, and the process continues for 3 minutes. Then, the reciprocating speed is adjusted to 100 times per minute, and frying continues for another 5–6 minutes. At this point, the water content decreases by 10–15%, and the tea is left to cool for 40 minutes before being returned to the pan.
5. In the final shaping step, the pot is set to 60°C, with a reciprocating speed of 120 times per minute. A three-slot model uses 300g of leaves, and a five-slot model uses 500g. The leaves are preheated with light pressure for 1 minute, followed by heavy pressure. This helps form thick, brittle strips. After cooling, the tea is sifted, and the finer pieces are manually finished using a Longjing wok to achieve a smooth texture. Finally, the tea is evenly distributed, packaged, and stored for sale.
This advanced machine not only improves productivity but also ensures consistent quality, making it a valuable investment for modern tea producers.
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