Humidification misting System for Tea Industry
Moist atmosphere favors tea development in the estate and the correct relative humidity level is vital for convert the picked leaves into quality tea during preparation.
During oxidation (likewise called maturation), cautious control of temperature and moistness is especially significant. This cycle gives the correct conditions to the polyphenol in wilted leaves to form into the theaflavins, thearugibins and different mixes that make the trademark flavors and shade of dark teas, Pouchong and oolongs.
On the off chance that leaves dry, oxidation eases back as water is needed for the cycle. An encompassing relative dampness of 95-98%RH at 20-26°C is needed to look after aging, and even a little drop in mugginess level will influence the cycle, decreasing yield humidification of different stages, for example, in tea sack creation to decrease electrostatic issues, likewise improve efficiency.