The trough-type multi-functional tea maker is an innovative machine designed to streamline the traditional tea-making process. It is especially effective for processing flat or shaped teas, significantly reducing manual labor, lowering operational costs, and improving overall efficiency, which ultimately boosts productivity and revenue.
**First, the application efficiency of the slot-type multifunctional tea machine**
1. **Cost comparison between machine processing and hand-roasting**
According to field research conducted in Luan, Jiande, Tonglu, and Yuhang counties, the average cost of mechanized processing per kilogram of flat tea is 8.65 yuan, compared to 21.35 yuan for hand-roasting. This means that using the machine can save 12.7 yuan per kilogram, a reduction of 59.5%.
2. **Comparison of work efficiency**
When comparing the hourly output of mid-range flat tea processed by the machine versus traditional methods in four different regions, the machine produced an average of 0.9 kg per hour, while manual work only managed 0.14 kg. This represents a 542.9% increase in efficiency.
**Second, the technical application of the trough-type multi-functional tea machine**
1. **Withering process**
After harvesting, fresh tea leaves should be evenly spread out for 6–12 hours, allowing a moisture loss of 15–20%.
2. **Fixing and frying process**
Use the fixing machine with a reciprocating motion of 135–140 times per minute, at a pot temperature of 160–180°C, using special oil-coated pots. For a three-slot pan, add 300g of tea; for a five-slot pan, use 500g. After about 2 minutes of frying, the tea should no longer stick to the pan. Lower the temperature slightly and continue pressing and frying for another 2 minutes. Then, remove the tea, restock, and repeat the process for approximately 30 minutes.
3. **Sifting and cooling**
After frying, the tea is sifted using a sub-sieve to separate the leaves, ensuring uniform size and quality before proceeding to the next stage.
4. **Shaping and drying (first phase)**
For the first shaping step, the pot operates at 120 reciprocations per minute, with a temperature of around 70°C. Add 400g of leaves for a three-slot pan and 500g for a five-slot pan. Fry for about 1 minute, then switch to heavy pressure. Continue frying for 3 minutes, adjusting the reciprocation speed to 100 times per minute. Fry for another 5–6 minutes, achieving a moisture loss of 10–15%. Allow the tea to cool for 40 minutes before proceeding.
5. **Final shaping and finishing**
In the final shaping step, the pot moves at 120 reciprocations per minute, with a temperature of about 60°C. Use 300g of leaves for a three-slot pan and 500g for a five-slot pan. Preheat the pan lightly for 1 minute, then apply heavy pressure. The tea will begin to form into thick, brittle strips. Spread it on the pan to cool. After drying, the tea is sieved again, and any remaining uneven pieces are manually refined using a Longjing wok to achieve a smooth texture. Finally, the tea is evenly distributed, packaged, and stored for sale.
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