| Advantages | Technical Specifications |
| Rapid heating | The blanching time is short, about 1/8 of the traditional stir-frying time, and can be operated continuously and automatically; the enzyme activity inactivation temperature of over 85℃ is reached in 60-90 seconds. |
| Uniform temperature | Microwaves heat tea leaves from the inside out, causing the moisture in areas with higher moisture content to heat up faster. This allows moisture to migrate from the inside out, resulting in a significantly faster drying speed than other methods, without scorching or damaging the leaf shape. |
| Intelligent control | Employing technologies such as PLCNTCVVVF visual touchscreen system integration, the touchscreen allows for one-click preset quality standards during the blanching process, eliminating the need for manual adjustments. The entire process is automated with intelligent sensor control. |
| Energy saving and environmental protection | It consumes approximately 30% less power than other equipment of the same model; the blanching process uses separate boxes for independent dehumidification and ventilation, ensuring even and thorough evaporation of moisture and saving drying costs. |
| High quality of finished tea | The low temperature during the withering process minimizes chlorophyll damage, resulting in a clear, bright green tea liquor. Microwave withering also promotes porosity, leading to better rehydration and easier extraction of contents during brewing. |
| Food safety assurance | All parts of the machine that come into contact with tea leaves are made of non-toxic and harmless materials; the 100 and 200 models are made entirely of stainless steel; there is no open flame or combustion exhaust emission, ensuring a clean working environment. |
