The tea de-enzyming machine is a piece of equipment used in tea production. Below is a detailed introduction to the tea de-enzyming machine:

I. Primary Function

Destruct enzyme activity: By using high temperature to denature and deactivate the oxidase activity in fresh leaves, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, and prevent discoloration during the drying process.

Offensive green smell: High-temperature treatment helps dissipate the offensive green smell 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 terminate 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 heat tea de-enzyming machine is in perfect condition, power cord is undamaged, and switches are responsive and reliable.

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

Prepare tea leaves: Ready to be withered tea leaves, removing impurities and low-quality tea.

Plug in the power: Connect the electric heat tea green machine to the power source, preheat for a period of time to reach an appropriate working temperature.

Disperse tea leaves: Once the machine is preheated, evenly distribute the prepared tea leaves into the feeding port of the green-kill machine.

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

Initiate Drying Process: Turn on the electric heat tea drying machine to begin the drying process. Throughout, closely monitor the tea's color and scent changes to ensure proper drying.

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

Section 3: Precautions

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

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

Uniform Feeding: Distribute the tea leaves evenly to avoid over-oxidation or insufficient oxidation in certain areas.

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