The Greening Machine for Tea is a mechanical equipment used in the production of tea. Below is a detailed introduction to the Greening Machine for Tea:

I. Primary Function

Enzyme Activity Destruction: By destroying and inactivating the oxidase activity in fresh leaves with high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, and prevent discoloration during the drying process.

Offensive green odor: High-temperature processing helps dissipate the offensive green odor and promotes the formation of tea aroma.

Softened Tea Leaves: Through high-temperature roasting, the moisture in the tea leaves evaporates, making them soft, which facilitates the subsequent rolling process.

Termination of Fermentation: The process of killing green can halt the fermentation of tea leaves, thereby determining the type of tea.

Section II: Equipment Operation

For example, with an electric heat tea de-greening machine, the operating steps are as follows:

Inspect Equipment: Ensure the electric thermal tea green machine is undamaged, power cord is intact, and switches are smooth and reliable.

Cleaning Machine: Equipment should be cleaned prior to use to ensure no residue remains.

Prepare tea leaves: Gather the tea leaves to be wilted, removing impurities and low-quality leaves.

Power On: Plug in the electric heat tea de-greening machine, preheat for a period to reach an appropriate working temperature.

Disperse tea leaves: Once the machine is preheated, evenly scatter the prepared tea leaves into the feeding opening of the deoxidation machine.

Set temperature and time: Adjust the suitable withering temperature and time based on the type and quality of the tea. Generally, the withering temperature is controlled between 200~250 degrees Celsius, with the time depending on the thickness and humidity of the tea leaves.

Initiate the Drying Process: Power on the electric heat tea drying machine to begin the drying process. During this time, closely monitor the color and aroma changes of the tea leaves to ensure effective drying.

Milling and Cooling: After the kill-green process, promptly remove the tea from the discharge port and spread it out for cooling to prevent the tea from overheating and affecting its quality.

Section 3: Precautions

Safety Operation: Pay attention to safety during operation to avoid accidents such as electric shock and burns.

Temperature Control: Strict temperature control is essential during the kill-green process; both high and low temperatures can affect the quality of the tea.

Even Distribution of Material: Distribute the tea leaves evenly to prevent over or under-oxidation in certain areas.

Maintenance: Regularly clean and maintain the electric heat tea de-greening machine to extend the lifespan of the equipment.