White tea cake-pressing device

Abstract

The invention relates to the technical field of tea production and manufacture, in particular to a white tea cake-pressing device, which comprises a steam boiler, a gas-liquid separator, a tea steaming device, a condensate water filter and a drain valve, and the steam boiler is connected with the gas-liquid separator through a pipeline, the gas-liquid separator is connected with the tea steaming device through the pipeline. The lower end of the gas-liquid separator is provided with a cone-shaped drain cover. A plurality of leakage holes are formed in the drain cover. An area below the drain cover is provided with a water storage chamber, and a heating wire is arranged in the water storage chamber. The area above the drain cover is provided a separation cavity for gas-liquid separation. Theseparation cavity is divided into a first separation chamber and a second separation chamber through a partition, one side of the upper part of the first separation chamber is connected with the second separation chamber through a first pipe, and a first solenoid valve is arranged on the first pipe. The device can remove free water from water vapor, and can adjust the water content of the steam according to the demand of different water contents of the tea, so as to make the quality of the tea products uniform and stable, and improve the quality of the tea products.

Description

technical field [0001] The invention relates to the technical field of tea production and manufacturing, in particular to a white tea cake pressing device. Background technique [0002] Before pressing white tea cakes, tea needs to be steamed. Steaming tea is one of the key processes in making tea leaves. It uses water vapor to steam tea leaves to soften the stems and leaves for pressing and forming. [0003] At present, the press cake in the white tea industry is generally a production method in which the steam is directly drawn out from the steam boiler through a pipeline, and the steam is continuously input into the steamer to soften the tea leaves. This open air supply method consumes a lot of steam, and the production efficiency is low. High temperature, high humidity, high noise, high water and electricity consumption, and more importantly: the tea steaming link is the key to whether the subsequent pressing is shaped and the quality of the finished tea is high-quality,...

AI Technical Summary

Problems solved by technology

[0003] At present, the press cake in the white tea industry is generally a production method in which the steam is directly drawn out from the steam boiler through a pipeline, and the steam is continuously input into the steamer to soften the tea leaves. This open air supply method consumes a lot of steam, and the production efficiency is low. High temperature, high humidity, high noise, high water and electricity consumption, and more importantly: the tea steaming link is the key to whether the subsequent pressing is shaped and the quality of the finished tea is high-quality, and whether the water content of the steam meets the demand is the key to steaming tea. When steaming tea, there are different requirements for the water content in the steam due to the different grades and water content of the tea leaves. If there is too much water, the paste will appear after pressing. If the absorbed water is too little, the steam cannot penetrate to soften the tea leaves, and the tea leaves cannot be shaped after pressing. However, the existing tea steaming methods cannot adjust the steam according to the different water content requirements of the tea leaves. The water content of the tea cannot guarantee the product quality of the tea

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