Oolong Tea Freeze Drying Machine
Oolong Tea Freeze Drying Machine
Oolong Tea Freeze Drying Machine

Oolong Tea Freeze Drying Machine

oolong tea freeze dryer can efficiently remove moisture from tea leaves, maximizing the retention of the flavor, aroma and nutrients of oolong tea.

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Product Introduction

The freeze-drying process of oolong tea

The traditional method of manufacturing oolong tea is combined with contemporary freeze-drying technology in the production process of freeze-dried oolong tea. The entire procedure, from selecting the tea leaves to the last freeze-drying step, aims to maintain the distinct flavor, fragrance, and nutrients of oolong tea.

blob High Efficiency Various Size Freeze Dryer

1. Tea selection
Choose fresh leaves: Select tea leaves that are somewhat mature in accordance with the oolong tea's quality standards. To make sure the leaves are intact and healthy, fresh tea leaves with one bud and two leaves or one bud and three leaves are typically chosen.
2. Withering
Tea leaves that have been harvested should be spread out on a bamboo plate and left in the sun to wither. The tea leaves become pliable and lose some of their moisture content through air drying and natural light, making them ready for further processing.
Indoor withering: Air drying or heating can also be used to wither plants indoors when sunshine is not an option.
3. Giving the tea leaves a shake
Shaking repeatedly: Put the dried tea leaves in a shaker and give them a few gentle shakes. Oolong tea's distinct green and flowery aroma is created when the tea leaves are shaken, injuring the edges and causing partial oxidation reactions between the polyphenols and oxidase.
4. Taking out the green leaves
High temperature killing: To inactivate the enzyme activity, halt the oxidation process, and preserve the color and scent of the tea leaves, the leaves are swiftly heated (often using a wok or steam).
5. Rolling and Molding: After the green leaves are killed, the tea leaves are rolled to further demolish the leaf cell tissue, curve the leaves, and encourage the released compounds to overflow. After rolling, the tea leaves have a compact form that improves their brewing quality.
6. Initial desiccation
Low temperature drying: To make storage and further processing easier, the water content of the rolled tea leaves is first dried.
7. Re-drying
Further drying: To maintain the stability and flavor of the tea leaves, secondary drying is done in accordance with the water content and quality standards of the tea leaves.
8. Freezing treatment
Quick freezing:To turn the water in the tea leaves into ice crystals, the re-dried oolong tea is rapidly frozen to a temperature below -40°C. This is a crucial stage that has a direct impact on the finished product's quality.
9. Vacuum drying
Sublimation drying: The frozen tea leaves are gradually heated in a vacuum setting so that the ice crystals sublimate straight into water vapor and are released, thereby eliminating the moisture from the tea leaves. The tea leaves' nutrition, color, and aroma can all be preserved to the greatest extent possible using this method.

10. Post-processing
Sieving and grading: The freeze-dried oolong tea is screened and graded according to the leaf size, shape and color to ensure the uniformity and quality of the product.
Packaging: The finished tea leaves are packaged, using moisture-proof and light-proof packaging materials, and sealed to maintain the quality and flavor of the tea leaves.

Characteristics of freeze-dried oolong tea
1.Rich aroma: The freeze-drying technology retains the unique floral and fruity aroma of oolong tea, allowing the tea to release a rich aroma when brewed.
2.Rich taste: Freeze-dried oolong tea can retain the natural taste of tea, and the taste is mellow and long-lasting after brewing, which is similar to oolong tea made by traditional techniques.
3.High nutritional retention: Freeze-drying technology is carried out at low temperatures, which maximizes the retention of beneficial ingredients such as tea polyphenols, catechins, amino acids and vitamins in oolong tea.
4.Long shelf life: Because the moisture in the tea is completely removed, freeze-dried oolong tea has a long shelf life and is not easily affected by moisture and deterioration.

Parameter

Model	KFD-20	KFD-25	KFD-30	KFD-50	KFD-100
Tray area(m²)	20	25	30	50	100
Input capacity(kg/batch)	200	250	300	500	1000
Min. cold trap temperature(℃)	<-45℃	<-45℃	<-45℃	<-45℃	<-45℃
Vacuum degree(pa)	<10pa	<10pa	<10pa	<10pa	<10pa
Tray temp.	-35~+100℃	-35~+100℃	-35~+100℃	-35~+100℃	-35~+100℃
Tray quantity	18	22	18	28	36
Tray Size(mm)	2200x600	2200x600	3300x600	3300x600	5000x600
Cooling method	Water cooled	Water cooled	Water cooled	Water cooled	Water cooled
Total power(kw)	45	50	60	100	180
Total weight(kg)	8000	9000	11000	20000	40000