Oolong Tea Drying and Aroma Enhancing Machine

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.

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Producti descriptio

Repraesentativae varietates
Tieguanyin, Da Hong Pao, Fenghuang Dancong, Dongding Oolong, Gaoshan Oolong

Product Introduction .
Tea Oolonga est tea semi-fermentata, et processus exsiccatio et aroma-cavea pendet ad proprietates "petras" et "florales" explicandas. Studiis docuimus oolongam tea optimam esse ustam in 100℃ pro 3 horis.
Di'an Optoelectronics Oolong Tea Siccatio et Aroma Enhancement Machina adhibet processum "humilis-temperatum diu siccitatis", coniunctum cum PID technicae artis temperatura intelligentis imperium, assequendum differentiam temperaturae ≤±1.5℃. Unicum suum ductus aeris circulatio designans distributionem aequabilem efficit temperaturam. Multis segmentum temperaturae curvae occasus sustinet obviam processui exigentiis diversorum oolong tea varietatum, et instructa est cum mechanico secundo ambitu tutelae systematis ad operationem tutandam.
Core commoda technologica
Commodum Technical Specifications
Tardus cocta Apta "temperatus diu siccitati" processui oolongi tea
Ipsa temperatura imperium PID temperatura intelligentis temperantia, temperatura differentia ≤±1.5℃
Segmentation occasus sustinet multi- segmentum profiles temperatum
Securitatis Praesidium Mechanica secunda circuitus systematis tutelae
Energia salutaris et tutelae environmental Aer calidus redivivus altiore energiae consummationem per 30% minuit.

Donec commendatur
DAWB-600 (Processus Dualis Configurationis) / Aroma Extractor Singulus Layer

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