Sri Lanka's tea is of good quality and competitive. Apart from being related to high-quality raw materials for fresh leaves, it is inextricably linked with their use of advanced tea making techniques and equipment. At present, 93% of the black tea produced in Sri Lanka belongs to traditional black tea, and ctc tea only accounts for 7%. Tea processing plants in Sri Lanka are very eye-catching, all three-storey buildings, crude refined one. The top floor was originally a workshop in which fresh leaves were withered. After the withering and withering, it was changed to be used or left unused. The second floor was connected to the road outside. The fresh leaves were brought into the factory and the plant was withered; the ground floor was rubbed, Fermentation, drying, refining workshops and warehouses. The following is the basic method of traditional black tea processing. ?
(1) The standard of fresh leaves treated by fresh leaves is one bud, two leaves and equal tenderness, but it is also allowed to entrain a small amount of one bud and four leaves. Fresh leaves are packed in nylon bags or woven bags with large holes, and transported into the factory by car or tractor. The tea factory conducts strict acceptance of fresh leaves. All unqualified old leaves and sundries must be removed before they can be registered. ?
(2) Withering?
The fresh leaves on the
Scales are wilted and withered directly. One end of the withering trough is connected with a blower, and the length of the trough matches the power of the blower, generally 18 to 36m, 1.5m in height, and 1.8m in width. The height between the wire mesh piece and the groove edge of the fresh leaves spread in the trough is 45cm, and the bottom of the trough There is no inclined deflector plate, which is horizontal. A wooden box is installed above the middle of the tank. The wooden box is connected to the air duct without a bottom and a wet and dry thermometer is hung inside. The blower is located above the drying plant. The hot air conditioning plate located below the air inlet of the blower can directly use the hot air of the drying room. Therefore, the air blower does not need an air heating furnace, and a room air air conditioning plate is arranged in front of the air inlet. The amount of fresh leaf spreading is generally 16-43kg/m2. According to the difference in moisture content of fresh leaves, the fresh leaves with good tenderness and high moisture content are distributed in the market. The fresh leaf is distributed between 16 and 22kg per square meter, and vice versa. 43kg. For the same batch of fresh leaves, the water content is slightly higher at the end near the blower, and the low water content is at the end far away from the blower. At the air temperature of 22-25°C and relative humidity of 75%-80%, the withering time was 18-23 h, and the middle leaf turnover was 1 time. When the water loss rate of the fresh leaf was 45%, it was moderate withering. ?
(3) rubbing?
Withered tea leaves are weighed directly into the rubbing machine downstairs through canvas pipes. All the kneading machines are large in size. The kneading bucket diameter is 100, 112? 5, 115, 116cm, the largest model of kneading machine, the kneading barrel diameter is 117.5cm, the bucket height is 72cm, the kneading disc diameter is 190cm, and it can wither and wither 325kg. . A batch of withered leaves were rubbed four times on different kneading machines. First, the withered leaves were sent to the largest type of kneading machine and they were kneaded and loaded. After loading and rubbing for 20 minutes, pressurize twice, each time 5min, loose pressure twice, also 5min each time. After rubbing, it is deblocked and sieved, and the rubbing leaves with the required rate of breakage in the bottom of the sieve are subjected to fermentation. The sieve surface is not in compliance with the requirements and is sent to another slightly smaller rubbing machine to continue rubbing. The rubbing time and the pressurizing method are the same as the first. The rubbing time, but the pressure gradually increased, until the last time the pressure is greatest when rubbing, part of the tea juice was rubbed out, this part of the tea juice is still returned to the fermented leaves. ?
(4) fermentation?
Each rubbed and sieved leaves were fermented separately. The fermentation and rubbing are in the same room. The rubbing leaves are laid directly on the concrete floor. There is no special equipment. The only difference from other workshops is that the window in the fermentation room is not a glass window, but a blind window, which can be adjusted freely in and out of the workshop. The air flow. The spreading thickness of the fermented leaves is 10cm, the room temperature is about 24°C, the relative humidity of the air is 88%, the fermentation time is 2.5-3.0 hours, and the fermentation degree is generally controlled by the orange color of the leaves, and it is appropriate to emit a strong fragrance. ?
(5) drying?
Drying was performed using a fluid bed dryer designed and manufactured by Sri Lanka itself and dried once. The inlet temperature of the dryer was 105°C, the outlet temperature was 65°C, and the drying time was 21 minutes. The moisture content of the tea leaves is 2% to 3%. Baked tea is left on the stalls next to the stalls, where it is cooled to near room temperature, and sent to the refined workshop next door for refinement and packaging. ?
(6) Refined?
The refining process is very simple. Maocha is first sieved and sieved. The tea at the bottom of the sieve is sent to a flat round siever for sieving. Each tea from the flat rounder is plucked into the wind separator, and sent to the sorter after the wind is blown. Because the quality of the fresh leaves picked is good, there is no rough old stem in the hair tea, and the purpose of removing the fine tendons and tender stems can be achieved by the electrostatic sorter. After the sorted teas were placed in tea storage boxes, the teas that came out of the tea storage boxes were evenly stacked, and they were individually weighed and put into the tin foil. The water content of the manufactured tea is controlled below 4%.
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