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| Black Tea CTC Production Line Brief introduction of CTC production line CTC
represents Curl, Tear and Crush, while it reflects the technology of
making tea. CTC tea making is mainly to destroy the structure of tea
through machinery to shorten the time of fermentation, reduce the
loss of tea quality, ensure the quality of tea and form granular
while destroying the structure of tea. The fermentation time of CTC
black tea has shortened by 50% in comparison with traditional black
tea and at the same time its inherent quality increases
significantly with fresh red color of tea of strong concentration,
with rapid making. Therefore, CTC black tea has become a major
product in international black tea market. Type CTC-914 complete set
of equipment for processing fragment black tea is the first set of
tea processing equipment developed by Yunnan Agricultural Machinery
Research Institute, with integration of completeness, continuation
and course and fine processing into an organic whole. This
production line consists of a vibrating and cleaning machine, a
rubbing and crushing machine, a triplex rolling and crushing
machine, a ventilating continuous fermentation machine, an air-flow
type fluidized-bed drying machine, a complete set of electrostatic
rubbing and stemming machines (including 1 set of Type 135 stemming
machine and 2 sets of Type 99 stemming machines) and an auxiliary
belt-conveyor. This production line can treat 1,000kg to 1,200kg of
fresh tea leaves per hour and make 300kg of dry black tea per hour,
with moisture content below 6.5% for the processed dry black tea.
CTC
Tea Soup of CTC Processing Technology Flow chart
Processing & Machine Photos
Technical Instructions There is no strict restriction in grading for raw material for CTC fragment black tea. However, there must be no of wood nature for tea, fresh tea leaves should be withered and dehydrated by means of spreading them out for cooling on a withering bed, with ventilation below the withering troughs to avoid the tea heated and deteriorated. The moisture content of the processed tea should be below 85%. The fresh tea leaves
after withering cannot directly enter into the rubbing and crushing
machine for processing. It should be cleaned through a vibrating and
cleaning machine to remove small stones, tea tree stalks and metal
articles mixed with the tea leaves when picked up, and with some
small non-uniform leaves with poor nutrient being picked out. The
fresh tea leaves after cleaned will enter into the cylinder of the
rubbing and cleaning machine and will be crushed into broken pieces
by means of rubbing and crushing actions of both moving and static
cutters to make preparation for next processes. Then, the tea will
enter into the triplex rolling and crushing machine to form granular
tea, all performed respectively by means of three groups of toothed
rolls in succession. This is the most critical step influencing the
quality of tea and its granular formation. Each group of toothed
rolls consists of fast and slow rolls. While rolling and crushing,
the tea leaves are rubbed and curled into granular. After this
process, the tea will be fermented on two punched conveyor belts
providing ventilation and supplying oxygen to the tea through a
blower with hot wind provided during cold weather. With the action
of certain time, temperature and humidity as well as mechanical
movement, the tea gradually becomes red and brown. After
fermentation, the tea enters into the air-flow type fluidized-bed
drying machine where with the action of hot air the tea will boil
over on the bed surface of the drying machine and move toward the
outlet. During this process, the tea loses its moisture and turns
dry, while the composition of the tea will not change any more. The
dried tea has many ribs and thin hairs that should be picked out
through the stemming machine. Through the friction between a wool
felt and a PVC cylinder, the stemming machine can pick out tea stems
and other foreign matters and confirms the grades of the tea. Major Technical Targets 1. Production Capacity: Treating standard fresh tea leaves of 1,200kg/h (producing dry black tea of 300kg/h). 2. Power of Part of Special Machines: Approx. 150kW. 3. For the complete set of the equipment, we execute SB222-1985 “Common Universal Specification for Food Machinery: Basic Technical Requirements”, SB223-1985 “Common Universal Specification for Food Machinery: Technical Requirements of Machinery Processing” and SB224-1985 “Common Universal Specification for Food Machinery: Technical Requirements of Assembly”. The quality of the processed black tea products are in conformity with the standard of fragment black tea in China, i.e. GB/T13738-1997 “The First Set of Fragment Black Tea”. 4. The total area occupied by the equipment: 1,350m2. 5. Number of operators: Not less than 15 persons per shift. Equipment Details of CTC Production Line List of Major Equipment and Their Quotations
Complete Set of Auxiliary Maintenance Equipment
Complete Sets of Equipment (Provided by Clients)
Plane Layout of Production Building
Related links: CTC black tea production line machine 500kg/day Price of oolong tea production line machinery Price of CTC production line machinery
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