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

I. Primary Function

Inhibit enzyme activity: By destroying and deactivating 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 smell: High-temperature treatment helps dissipate the offensive green smell and promotes the formation of tea aroma.

Softened Tea Leaves: High-temperature roasting causes the moisture in the tea leaves to dissipate, making them soft, which facilitates the subsequent rolling process.

Fermentation Termination: 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 hot-plate tea green leaves machine, the operating steps are as follows:

Inspect Equipment: Ensure the electric thermal tea de-greening machine is in perfect condition, power cord is undamaged, and switches are responsive and reliable.

Cleaning Machine: Ensure the equipment is clean before use, with no residue left.

Prepare tea leaves: Gather the tea leaves to be wilted, removing impurities and inferior leaves.

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

Disperse tea leaves: Once the machine is preheated, evenly distribute the prepared tea leaves into the feed opening of the blanching 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 is determined by the thickness and humidity of the tea leaves.

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

Leaching and Cooling: After the green tea is finished, promptly remove the tea leaves from the outlet and lay them out to cool to prevent overheating and affect the quality.

Section 3: Precautions

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

Temperature Control: Strict temperature control is essential during the de-enzyming process, as both excessively high or low temperatures can affect the quality of the tea.

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

Maintenance: Regularly clean and maintain the electric hot-rolling tea de-enzyming machine to prolong the equipment's lifespan.