Amelioration and Usage of the Large Scale Primary Heating Tea Roller (50kg Type)

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It is commonly estimated that green tea produced in the Southern Kyushu area show brownish green and turns to dark brown easily during storage and also its liquor has strong bitterness. To better the qualities of the Southern Kyushu green tea, the improvement of the primary heating tea roller (capacity : 50 kg of fresh leaves) was studied. The testing machines were reformed from two different commercial machines. Main reformed points are as follows : 1. Power of blower fixed on furnace was enhanced from 1 ps. to 2 ps., so volume of hot wind was increased to 3 times higher than that of ordinary machine (37-45m3/min). 2. Leg (part 1 in Fig. 1) of rolling hand was made 1 cm longer than that of ordinary leg and power of spring (part 2) of rolling hand was strengthened with three springs or two thick springs. 3. Shape of rolling hand was reformed as shown in picture 1. Arc of bottom of rolling hand (part 3)was changed to larger circular arc and wave (part 4) of rolling hand was reformed to deeper curve than those of ordinary one. 4. "Duke" (front inside wall of the drum, part 5), on which steamed tea leaves were rolled by rolling hand, was lined from the bottom to the front of drum, therefore, distance from center to front wall became 1 cm shorter than that to back wall. Green tea made by improved machine showed light-green color and its liquor changed to mild taste owing to diminished "stuffiness" and decreased "bitterness". Also the period of primary heating and rolling by new reformed machine reduced by about three-fourth of that by ordinary one.
日本茶業技術協会の論文

Amelioration and Usage of the Large Scale Primary Heating Tea Roller (50kg Type)

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