Tea rolling is the process of shaping the shape of tea products. On the basis of following the consensus of “light-heavy-light” alternation, the use of frequency modulation speed control and modular temperature control is the key to improving the rolling efficiency.

1. Potential problem

(1) The pressure is too heavy or too light, the rotation speed is too fast, the shape shaping effect is not good, and the integrity of the shoots and leaves is even damaged.

(2) The rolling time is too long or it accumulates for a long time after rolling, and the leaf color is dark green and the green-stuffy smell is prominent.

2. Solution

(1) In the initial tea kneading stage, the tea rolling time of the freash leaves should not be too long, and the initial tea rolling time should be 15~30 minutes; the main purpose of this stage is to knead the soft leaf veins (stems) and knead the thin ropes, so the kneading and rotation speed should not be too fast, it is recommended to 20~30 Rotation/min; in the later stage of rolling, with the breakage of leaf cells, low-boiling odor substances and tea juice overflow, long-term tea rolling will easily lead to the deterioration of tea aroma and taste quality. The frequency modulation tea kneading machine of our company can realize the speed regulation.

(2) Re-kneading stage (if necessary). In the process of further shaping the shape of the first kneaded leaves after dehydration treatment (or preliminary drying), the kneading time is 12 to 15 minutes, and the pressing time should not exceed 5 minutes.

(3) After tea kneading, it should enter the next process as soon as possible, and avoid accumulation.

(4) Modular temperature and humidity control of the tea rolling process is necessary.