Drying green tea is a key initial process in the tea making process, mainly using mechanical equipment for thermal drying treatment. This process usually occurs after withering and rolling, and the moisture content of the tea leaves is reduced to below 6% through equipment such as a chain plate dryer, forming loose strands.
Drying green requires precise control of temperature (100-120 ℃) and duration (20-30 minutes) to avoid high temperatures damaging tea components and affecting flavor.
Compared with sun drying and stir frying, drying can accelerate water evaporation through external intervention, better preserve tea nutrients, and promote aroma formation. This process is widely used in the processing of tea such as green tea and Pu'er tea, and its loose strip form lays the physical foundation for the subsequent fermentation process.
The roasting process includes two core stages: rough fire roasting and sufficient fire roasting. During the initial heating stage, lay the tea leaves flat on the chain plate of the dryer and evaporate the moisture through hot air circulation; In the foot fire stage, the baking temperature is raised to the upper limit of the process threshold to complete the shaping and final dehydration.
The modern roasting process follows three major technical standards:
Temperature gradient: In the initial stage, the temperature is controlled at 100-110 ℃, and in the final stage, it rises to 115-120 ℃;
Moisture content requirement: The moisture content of tea leaves after drying should be less than 6% (according to the 2019 Chinese Socialist Literature and Art Society standard);
Wind speed regulation: The hot air flow rate inside the dryer is maintained at 0.5-1.2 meters per second to ensure even heating;
According to the research data from Marco Polo website in 2025, the average time for drying Pu'er tea is about 5 minutes shorter than that of green tea, which is directly related to the difference in tea fermentation demand.
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