Introduction to the Performance Characteristics of the Long-Board Type Flat Tea Frying-Drying Machine

The long-board type flat tea frying-drying machine first appeared in the Xinchang tea area in 2000, and its manufacturers are mainly distributed in Xinchang and Pan'an counties. At present, this tea machine has been widely used in some main Longjing tea producing areas of this province.

The commonly used models of the long-board type flat tea frying-drying machine are mainly composed of a long semicircular tea frying pan, a long tea-leaf stirring board, a transmission mechanism, a heat source device, a temperature control instrument and a frame, etc. When this machine is used for Longjing tea frying, like manual frying, it is also divided into two main processes: the green-frying pan and the final-firing pan. For frying the green-frying pan, when the pan temperature reaches the requirement, fresh leaves are put in, about 0.5 kg each time; first the long tea-leaf stirring board turns and stirs the fresh leaves to carry out high-temperature fixation and allow steam to escape. When fixation is completed and the leaves become soft, the pedal is lightly stepped on with the foot to gradually press the processed leaves, stepping and pausing, first lightly and then heavily, so that the tea strips are initially pressed flat and formed, and properly lose water, completing the green-frying pan frying, then the leaves are taken out of the pan and spread to cool. For the final-firing pan operation, the pan temperature is slightly lower, and about 0.5 kg of green-frying pan leaves is put in each time. For the first 1~2 minutes, the pedal is not stepped on, so that the processed leaves gradually absorb heat and become soft; then the pedal is intermittently lightly stepped on so that the long-board shaped frying hands apply light pressure to the tea leaves, and afterwards the pedal is gradually stepped on more heavily, until there is a slight amount of tea dust at the bottom of the pan and the moisture content is below 7%, thus completing Longjing tea frying. When fully fried with this machine, 0.50~0.75 kg of Longjing tea can be fried per machine-hour.

The processed leaves of the long-board type flat tea frying-drying machine are fried in a long pan of large diameter, which is more conducive to the release of steam. In addition, when the long-board shaped frying hands press the processed leaves, the operator can adjust the amount of pressure by the force with which the pedal is stepped on, and can make the tea strips slide on the pan wall, thereby producing a polishing function. Therefore, the Longjing tea fried has better flatness and smoothness than that fried by the reciprocating multi-groove type flat tea frying-drying machine, and the color and aroma are also somewhat improved. However, the obvious defect of this machine is that its strip-sorting performance is seriously insufficient, causing the leaves to be unable to wrap the buds, and the buds and leaves of the finished tea to fork apart, so there is a certain gap from the traditional Longjing tea style. For this reason, matching related machinery and making use of each one's performance strengths is conducive to improving the quality of the finished tea and the work efficiency. The general matching method is: 1 unit of 6CS40 type drum-type famous tea fixation machine, 2 units of 6CL60 type famous tea strip-sorting machine, 5 units of 6CC60 type long-board type flat tea frying-drying machine and 5 electric frying pans, equipped as one set of units, which can produce more than 10 kg of Longjing tea per hour.