The black tea drying machine is a closed-chamber batch dryer designed to stop fermentation and reduce moisture in fully oxidized black tea leaves. It processes 300–8,000 kg of fermented tea per batch. Freshly fermented leaves enter at 55–65% moisture. The system reduces this to 3–5% within 2–4 hours. Dried black tea is ready for grading, sorting, and packaging for domestic sale or export.
Conventional charcoal-fired dryers run at 100–120°C with no humidity control. This black tea dryer operates at 70–105°C in a sealed chamber with ±1°C temperature precision. The heat pump recycles thermal energy from exhaust air. It delivers a COP of 3.0–4.0. Electricity consumption drops by 60–70% compared to direct electric heating. A PLC touchscreen lets operators program multi-stage drying profiles. Chamber temperature stays within ±1°C. Relative humidity stays within ±3%. The 2–4 hour cycle enables 4–6 batches per day during peak harvest.
Shuliy has manufactured industrial drying equipment for over 20 years. The company has exported heat pump dryers to more than 30 countries. All chambers use 304 stainless steel trays. Housing options include galvanized steel and SUS304. The system meets EU and FDA food-contact material standards. A 12-month warranty covers all mechanical and electrical components. Lifetime technical consultation is included.
Why Must Black Tea Be Dried?
After full fermentation, black tea leaves still contain 55–65% moisture and active enzymes. Without timely and controlled drying, quality deteriorates rapidly.
- Over-Fermentation: Enzymatic activity continues. The tea develops a sour, overripe flavor. Astringency increases. Market grade drops.
- Color Degradation: Uncontrolled moisture causes uneven oxidation. Leaf color turns dull brown instead of the desired dark amber. Buyers reject discolored batches.
- Mold Growth: Moisture above 8% creates ideal conditions for Aspergillus and Penicillium mold. Aflatoxin contamination becomes a food safety risk.
- Aroma Loss: Volatile aromatic compounds evaporate unevenly. The characteristic malty, floral, or fruity notes fade. Tea loses its premium classification.
The Shuliy black tea drying machine solves these problems through staged temperature control. A three-phase drying profile stops fermentation at the optimal point. Moisture draws evenly from each leaf. Aroma compounds are locked in. The final product reaches 3–5% moisture with batch uniformity within ±0.5%.
紅茶乾燥機とは何ですか？
紅茶乾燥機は、発酵した紅茶を乾燥させるために特別に設計されたホットエア循環装置です。茶葉はトレイに均一に広げられ、制御可能な熱風で段階的に脱水され、安定した効率的な乾燥を実現します。
従来の天日干しや manual roasting 方法と比較して、紅茶乾燥機は明確な利点を提供します：
- 制御可能な温度、環境の影響が少ない
- より高い生産効率のためのバッチ処理
- 安定した品質で、標準化された生産に適しています
- 労働コストと経験への依存を削減
技術仕様
| パラメータ | 仕様 | 顧客価値 |
|---|---|---|
| モデル範囲 | SL-2からSL-24まで | 8 models from 300–8,000 kg for precise capacity matching |
| 乾燥方法 | 空気源ヒートポンプ | 70% energy savings versus electric heating; zero combustion emissions |
| 温度範囲 | 30–110°C (adjustable) | 70–105°C optimal for black tea; stops fermentation without scorching |
| Control Precision | ±1°C temperature; ±3% RH humidity | Prevents over-drying and under-drying within the same batch |
| バッチ容量 | 300–8,000 kg fermented tea | Scales from small tea estate to industrial export volume |
| Drying Cycle | 2–4 hours/batch | 4–6 batches per day during peak harvest season |
| トレイ素材 | 304 stainless steel (perforated) | Food-grade, corrosion-resistant, easy to clean |
| Chamber Construction | Galvanized steel or SUS304 | 75 mm rock wool insulation; durable frame |
| 制御システム | PLC with HMI touchscreen | Automated profiles reduce labor and human error |
| 最終水分 | 3–5% | Optimal for grading, packaging, and 24-month storage |
| 電力消費 | 3–36 kW (model dependent) | Low operating cost; suitable for rural tea estate power supply |
| 断熱材 | 75 mmの高温ロックウール | 20% energy efficiency improvement over uninsulated chambers |
Model Selection Guide
| モデル | Dimensions (mm) | Drying Crews | 容量（kg/バッチ） |
|---|---|---|---|
| SL-2 | 4,000 × 1,860 × 2,500 | 2 | 300–600 |
| SL-4 | 6,000 × 1,860 × 2,500 | 4 | 500–1,000 |
| SL-6 | 7,200 × 2,300 × 2,500 | 6 | 800–1,500 |
| SL-8 | 8,500 × 2,300 × 2,500 | 8 | 1,000–2,000 |
| SL-10 | 10,000 × 2,300 × 2,500 | 10 | 1,200–2,500 |
| SL-12 | 8,500 × 3,300 × 2,500 | 12 | 2,500–4,000 |
| SL-18 | 8,500 × 5,000 × 2,500 | 18 | 4,000–6,500 |
| SL-24 | 12,000 × 5,000 × 2,500 | 24 | 5,000–8,000 |
How Does the Black Tea Dryer Work?
紅茶乾燥機は、ホットエア循環システムを使用し、加熱された空気を乾燥室内に均一に流します。この連続した空気の流れにより、茶葉から水分を除去し、制御された乾燥を実現します。
1. Evaporation Stage
Ambient air passes across the evaporator coil. Refrigerant absorbs thermal energy. The air is pre-cooled.
2. Compression Stage
The compressor raises refrigerant temperature and pressure. A high-grade heat source is created.
3. Condensation Stage
Hot refrigerant circulates through the condenser coil inside the drying chamber.
Circulated air heats to the setpoint temperature of 70–105°C.
4. Dehumidification Stage
Warm, moist air passes over the evaporator coil.
Water vapor condenses into liquid. The condensate drains from the system.
The dry air is reheated and recirculated.
5. Control Stage
PLC sensors monitor temperature, humidity, and airflow.
Compressor speed, fan velocity, and exhaust damper position adjust in real time.
The energy-recovery design produces 3–4 kW of usable heat per 1 kW of electrical input.
Conventional electric dryers produce only 1 kW of heat per 1 kW of input.
Black Tea Drying Process: Step by Step
1. Feeding and Spreading
- Fully fermented black tea leaves are evenly spread on drying trays or conveyor belts to ensure uniform heating.
2. Hot-Air Heating and Circulation
- The heating system (electric, gas, or biomass) heats the air, and fans circulate the hot air throughout the drying chamber to avoid local overheating.
3. 段階的温度制御乾燥
- 初期乾燥（80–90°C）： 表面の水分を素早く除去し、葉のくっつきを防止します。
- 主乾燥（90–105°C）： 均一な脱水、香りと風味の構造を固定します。
- 最終乾燥（70–85°C）： 香りを損なわずに水分量を安定させる。
4. Moisture Exhaust and Air Exchange
- Moist, hot air is expelled through the exhaust system while fresh air enters, maintaining a stable drying environment. The final moisture content is generally controlled at ≤5%.
5. Discharge and Cooling
After drying, tea leaves are discharged and cooled naturally or with assistance to prevent reabsorption of moisture.
紅茶乾燥機の主な利点
均一乾燥
茶葉が均一に加熱され、色と風味が一貫します。
高効率と制御可能な容量
小規模な茶工場から大規模な生産まで適しています。
複数の熱源オプション
電気、ガス、またはバイオマス加熱を使用でき、地域のエネルギー条件に適応します。
操作とメンテナンスが簡単
連続生産と長期使用に適しています。
紅茶乾燥機の適用シナリオ
紅茶乾燥機は次の用途に広く使用されています：
- 全葉紅茶とブロークン紅茶（CTC）の処理
- 小規模から中規模の茶工場での紅茶生産
- 輸出志向の紅茶加工企業
- 標準化された大規模な紅茶生産ライン
適切な紅茶乾燥機の選び方は？
紅茶乾燥機を選ぶ際には、次の点に焦点を当てることをお勧めします：
- 必要なバッチまたは時間単位の処理能力
- 利用可能な熱源タイプ
- 工房のスペースとレイアウト
- 地域の温度と湿度の条件
適切なモデルを選ぶことで、乾燥効率を向上させるだけでなく、エネルギー消費と運用コストも効果的に削減できます。
紅茶の作り方は？
摘採
- 一芽一葉または一芽二葉の柔らかい茶葉を選び、原料の品質を確保します。
萎凋
- 自然な広げや温度・湿度制御された萎凋室を使用して水分を減らし、葉を柔らかくして、ロールや発酵の準備をします。
ロール
- 葉の細胞を破壊してジュースを放出し、ストリップまたはブロークンリーフを形成し、ポリフェノールの酸化を促進します。
発酵
- 適切な温度と湿度の下で葉を完全に発酵させ、緑色から赤色に変え、紅茶の独特の香りと風味を発展させます。
乾燥
- 乾燥室やホットエア乾燥機を使用して発酵を停止し、水分含有量を≤5％に減らし、香りと風味を固定します。
等級付け
- 葉のストリップ、ブロークンリーフ、外観に基づいて茶葉を分類し、一様性と安定した品質を確保します。
包装
- 乾燥・グレーディングされた茶葉を密封し、水分や臭いを防ぎ、保管や輸送に適します。
Shuliyはステンレス鋼および標準材料の紅茶乾燥機を提供しており、すべてカスタマイズ可能です。詳細についてはお気軽にお問い合わせください。
Solving Common Black Tea Drying Challenges
| Customer Pain Point | Shuliyソリューション | Result |
|---|---|---|
| Over-fermentation from slow drying | Staged temperature profile (80°C → 105°C → 70°C) | Enzymatic activity stopped within 20 minutes; flavor locked in |
| Uneven moisture causing mold in storage | 360° turbulent airflow and automated humidity exhaust | Batch uniformity within ±0.5% moisture deviation |
| Aroma loss from excessive heat | Final drying phase at 70–85°C with controlled exhaust | Volatile compound retention above 90%; premium grade maintained |
| High fuel costs from charcoal or biomass | Heat pump COP 3.0–4.0 with energy recovery | 60–70% reduction in drying energy cost per kg |
| Seasonal harvest peaks overwhelming capacity | Modular SL-series from 300–8,000 kg; 2–4 h cycles | 4–6 batches per day; multi-chamber expansion available |
| Export rejection due to moisture non-compliance | Precise 3–5% final moisture with PLC verification | Full compliance with ISO 3720 and buyer specifications |
Why Choose Shuliy Black Tea Drying Equipment?
- Proven Heat Pump Technology: Thousands of installed drying rooms across agricultural and food processing sectors. System reliability is validated in real-world conditions.
- Application-Specific Expertise: Drying protocols for orthodox whole-leaf, CTC, and broken black tea are pre-programmed into the PLC. Commissioning time is reduced. Operator training is simplified.
- Full Material Traceability: All stainless steel components carry mill test certificates. Chamber insulation meets fire-rating and thermal-conductivity standards for international export.
- Integrated Processing Lines: Shuliy supplies withering troughs, rolling machines, fermentation chambers, and grading sorters. Turnkey black tea processing projects are supported.
- Global Export Experience: CE-certified electrical systems. Multi-voltage compatibility (220V/380V/415V/460V). ISPM-15 compliant export packing ensures smooth customs clearance.