The temperature for drying tea leaves is 120~150°C. Tea leaves rolled by a tea rolling machine are generally required to be dried in one step within 30~40 minutes, and then left to stand for 2~4 hours before drying in the second step, usually for 2-3 seconds. Just do it all. The first drying temperature of the dryer is about 130-150°C, which requires stability. The second drying temperature is slightly lower than the first, at 120-140°C, until drying is the main step.

  Initial baking: The initial baking temperature of green tea is 110℃~120℃. The thickness of the spread leaves is 1~2cm. Bake until the moisture content is 18%~25%. The tea leaves should feel prickly when gently pinched with your hands. At the same time, let the tea leaves cool for 0.5~1 hour and wait for the moisture to regenerate. After the leaves soften, use a Tea Leaf Dryer for re-drying.

Re-drying: The temperature is 80℃~90℃, the thickness of spread leaves is 2cm~3cm, bake until the moisture content is less than 7%, immediately remove from the machine and spread to cool.

Roasted green tea has a green aroma, and the dry color is generally green, with the pekoe more prominent. Generally, when you hold it in your hand, you will see the pekoe scattered in all directions and floating in the air. Because it’s dry enough. However, the ropes are slightly loose, because during the tea making process, if the rolling is too heavy or too long, black strips will appear. The dry tea has an obvious roasted smell and a sharp aroma. After brewing, the general tea soup will appear yellow-green. , or tender green, emerald green. The taste is fresh and sweet, and the aroma at the bottom of the leaves is generally not long-lasting. Because after being baked in a high-temperature Rotary Dryer Machine, some aroma substances such as aromatic substances will evaporate, so the aroma is not long-lasting, and the bottom of the leaves appears light green or bright green.