Oolong tea is a semi-fermented tea, and the drying and aroma-enhancing process is crucial for developing its "rocky" and "floral" characteristics. Studies have shown that oolong tea is best when roasted at 100℃ for 3 hours.
Organic tea is a high-growth category in the international tea market, with organic tea growing at 113.5% and organic green tea at 115.7% in the US market. USDA organic certification is a key threshold for entering the high-end markets of Europe and the United States, requiring processing equipment to be made of food-grade stainless steel, easy to clean, pollution-free, and fully traceable.
CTC (Combined Tea Crush, Tear, Curl) black tea is a leading product in the international tea market, widely used as a raw material for milk tea, tea bags, and instant tea. Its processing requires crushing, tearing, and curling followed by rapid drying, with extremely high requirements for the uniformity of drying.
Black tea is a fully fermented tea, and the drying process is crucial—the enzymatic reaction must be stopped quickly after fermentation to lock in the unique maltose and fruity aromas of black tea. Traditional hot air drying involves high temperatures and long drying times, which can easily cause aromatic substances to evaporate.
Lotus tea is a unique variety of tea in the world, made by repeatedly scenting green tea with fresh lotus flowers. Traditional processing requires 5-7 scenting cycles, with each drying process carried out at a low temperature to prevent the floral aroma compounds from evaporating.
Green tea is a non-fermented tea, and the key to its processing lies in "preserving its green color"—preventing chlorophyll from being destroyed at high temperatures while retaining nutrients such as tea polyphenols and amino acids. Traditional drum-fired tea processing involves high temperatures and long processing times, which can easily lead to problems such as scorched edges, red leaves, and nutrient loss.