Fresh tea leaf transportation basket

Abstract

The invention discloses a fresh tea leaf transportation basket. The fresh tea leaf transportation basket comprises a basket body and a basket cover. A partition net is arranged in the basket body and is parallel to the bottom face of the basket body. Due to the fact that the partition net is arranged, the stacking quantity of fresh tea leaves is reduced, pressure is reduced, it is guaranteed that the fresh tea leaves are in a loose and breathable state in the basket body, and the situation that the fresh tea leaves become red due to piling, heating, fermenting and mechanical damage during fresh tea leaf transportation is avoided. The whole transportation basket is woven by bamboo skin, ventilation is improved, breathability and freshness keeping are facilitated, peculiar smell is reduced, and the transportation basket is environmentally friendly, light, convenient to use, economical and practical. The actual use shows that the raw fresh tea leaves transported through the fresh tea leaf transportation basket do not become red, red stems do not occur, the tea leaves are green, fragrance diffuses far, the temperature of the fresh tea leaves is not high, and the tea leaves do not become bad. Meanwhile, the fresh tea leaf transportation basket is simple in structure, convenient to operate, environmentally friendly, capable of saving energy, suitable for transportation of different raw materials and different varieties of fresh tea leaves and very easy to apply and popularize.

Description

technical field [0001] The invention belongs to the field of tea production and transportation, in particular to a fresh tea transportation basket. Background technique [0002] Tea tree fresh leaves are the general term for new shoots at the top of tea trees, including buds and leaf stems. Fresh leaves of tea trees are the material basis for the quality of tea. Fresh tea is not only a product of tea gardens, but also a raw material for processing in tea factories. Therefore, fresh tea preservation is the key to ensuring the quality of tea from tea gardens and tea factories. The quality of tea mainly depends on the quality of fresh leaves and the reasonableness of tea making technology. The quality of fresh leaves is the internal basis for the formation of tea quality, and the tea making technology is the external condition for the transformation of tea shape and quality. During the transportation of fresh tea leaves, preservation of fresh leaves is a key process, and prob...

AI Technical Summary

Problems solved by technology

Fresh tea leaves are picked from the tea garden and transported to the tea factory for a certain distance. During this period, the continuous high temperature and the intense oxidation of VC will seriously affect the quality of the fresh leaves. If the fresh leaves are stacked for too long, a large amount of hydrate will be consumed, and the protein will be hydrolyzed. Amino acid and amide, and then converted into ammonia, you can smell the smell of corruption, indicating that the fresh leaves have deteriorated, losing the value of tea making, so they can only be discarded as fertilizers; Red, which greatly affects the quality of finished tea

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