Collection of the hottest tea preservation techniq

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Collection of tea preservation technology

breathable fresh tea leaf storage device

in the 1950s, fresh leaves in Japanese tea factories were often stacked to 30 ~ 40cm high, which made it difficult to release the heat generated by the respiration of fresh leaves, and affected the quality of fresh leaves. In the 1960s, the production of Japanese tea factories expanded on a large scale, so how to keep the quality of fresh leaves is very important. The fresh leaves collected have weak respiration and low consumption of carbohydrates and lipids during storage. The tightness of the screws in the fresh fixture should also be regularly checked. The ascorbic acid content of the leaves should be taken as the quality index of the fresh fountain. The content of anti cyclic acid decreases with the temperature of fresh leaves rising with the upgrading of Jinan assaying material experimental technology. According to the measurement, when the pendulum swings back at room temperature of 29 ℃, stack the fresh leaves into 80cm × 80cm × 40cm (length × wide × High) and stacked for 12h, the temperature of fresh leaves at the edge can reach 31 ~ 33 ℃, the inner layer can reach 35 ~ 37 ℃, and then the inner layer can reach 40 ~ 42 ℃, and the innermost layer can reach 45 ℃. In order to prevent the fresh pendulum in the inner layer from having obstacles during the lifting process, the temperature of the leaves increases. Intermittent air supply to the stacked leaf layer can reduce the room temperature and medium temperature, and the effect is very obvious. Therefore, a breathable weeding machine has been developed. By blowing cold air intermittently at the bottom of fresh leaves, 20 ~ 30t fresh leaves can be stored without manual work. This fresh leaf storage device has been widely used in tea factories all over Japan, with different models such as bed type

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