China's first tea to kill the two-way steam electric heat high-speed rapid production of environmental protection machines, recently in Wudang Mountain, Hubei Province Tourism Special Economic Zone Eight Immortals tea to put into use. The advent of it has solved many problems in the past with the use of roller-type eight-reclaimer tea in the fixation of green tea. It not only helps tea to maintain chlorophyll content, green tea, and rich aroma in the process of fixation, but also greatly improves ergonomics. The tea making process has been raised to a new level.
In the past, the use of tea was a drum-type eight-pronged reclaimer, which was heated by burning firewood. Because it was difficult to grasp the heat, the fresh leaves of tea, especially the high-quality fat tea in high mountain clouds and the fresh leaves and dew leaves after rain, were in the process of fixing. When it is difficult to kill and evenly kill, once the heat is not well mastered, there will be phenomena such as fresh leaves sticking pans, fried coke, squishy leaves and so on, affecting the color, smell, taste, shape of tea leaves, and the dust generated by burning wood will affect tea leaves. The cleanliness.
In order to solve this problem, Wudang Mountain Eight Immortals Tea Field Director and Senior Technician Wang Fuguo combined 17 years of experience in tea production and processing to successfully develop the famous tea shaping machine and electronically controlled baking machine based on the tea. The high-temperature area of ​​the machine lengthens the steam bag, adopts up-down convection, bi-directional transport of high-temperature hot gas, and runs synchronously with the additional electric heating pipe equipment, discharges heat from top to bottom, implements electronically controlled adjustment, and steam, electric heat and high temperature rapidly dehumidify and dehydrate. From March 9th in Mount Wudang Tea Garden, Wudang Mountain has been installed and commissioned, and it has been used well for more than 20 days.
This new type of tea fixing machine is better than the drum type eight-ply compound dry machine in maintaining the color, fragrance and taste of the tea, not only greatly improving the quality rate of the tea making, but also greatly reducing the labor intensity of the workers when the tea is cleared, saving 50% of manpower.
In the past, the use of tea was a drum-type eight-pronged reclaimer, which was heated by burning firewood. Because it was difficult to grasp the heat, the fresh leaves of tea, especially the high-quality fat tea in high mountain clouds and the fresh leaves and dew leaves after rain, were in the process of fixing. When it is difficult to kill and evenly kill, once the heat is not well mastered, there will be phenomena such as fresh leaves sticking pans, fried coke, squishy leaves and so on, affecting the color, smell, taste, shape of tea leaves, and the dust generated by burning wood will affect tea leaves. The cleanliness.
In order to solve this problem, Wudang Mountain Eight Immortals Tea Field Director and Senior Technician Wang Fuguo combined 17 years of experience in tea production and processing to successfully develop the famous tea shaping machine and electronically controlled baking machine based on the tea. The high-temperature area of ​​the machine lengthens the steam bag, adopts up-down convection, bi-directional transport of high-temperature hot gas, and runs synchronously with the additional electric heating pipe equipment, discharges heat from top to bottom, implements electronically controlled adjustment, and steam, electric heat and high temperature rapidly dehumidify and dehydrate. From March 9th in Mount Wudang Tea Garden, Wudang Mountain has been installed and commissioned, and it has been used well for more than 20 days.
This new type of tea fixing machine is better than the drum type eight-ply compound dry machine in maintaining the color, fragrance and taste of the tea, not only greatly improving the quality rate of the tea making, but also greatly reducing the labor intensity of the workers when the tea is cleared, saving 50% of manpower.
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