The Weias bitter orange tea de-enzyming equipment operates on the principle of microwave heating, which rapidly raises the temperature of the tea leaves to a level that inactivates the active oxidase enzymes within a short time frame, maintaining this temperature for 3-5 minutes to complete the de-enzyming process. This is an energy-saving, new-generation tea de-enzyming technology. The primary purpose of microwave de-enzyming is to preserve the tea's emerald green color, eliminate the fresh smell, enhance the aroma, and soften the tea leaves for easy rolling. Tea leaves processed by microwave de-enzyming are finished products with vibrant green color, perfect shape, and a fresh tea fragrance, representing an environmentally friendly tea processing technique.
The Weiyas Kuding tea decaffeination equipment's specific decaffeination process: During the critical decaffeination and drying steps in tea production, the equipment fully utilizes the rapid microwave, overall heating characteristics, and penetration principle to quickly raise the temperature of the tea leaves to the critical point for polyphenol oxidase inactivation, accelerating the migration of structural water in the tea leaves for partial water evaporation, and volatilizing the grassy aroma. This helps to retain more amino acids in green tea, resulting in a more vibrant green color and a natural, aesthetically pleasing appearance of the processed tea leaves. The short processing time and high decaffeination-drying efficiency are notable. The microwave can also be used for a secondary aroma enhancement, making the tea color appear more natural, especially greatly improving the quality of aged tea. Additionally, PLC self-control technology can automatically control key parameters such as running time, conveying speed, and temperature during the production process, enhancing both the quality and efficiency of tea processing. It also improves the tea production environment and raises the level of hygiene and image.

Microwave tea sterilization and insecticide primarily prevent mold and insect infestation during tea storage or perform secondary drying and insecticide treatment when tea becomes moldy or infested.
The features of the Weiyas Kill Green and Insect Control Equipment for Pu-erh Tea are:
1. Fast dewaxing speed. The entire dewaxing process is completed in just 5 minutes.
2. Excellent de-enzyming effect. The quality of the tea is improved after microwave de-enzyming, with better color, aroma, and appearance compared to the tea produced by traditional de-enzyming machines.
3. Semi-automatic assembly line operation with high level of automation. Most of the equipment systems are intelligent, capable of achieving semi-automatic production, saving labor and production costs.
4. Energy-saving and environmentally friendly with high efficiency. The microwave green tea machine can process 10 kg of tea per kilowatt-hour of electricity on average, powered entirely by electricity, leaving no environmental pollution, and creating a better production environment.