Complete Humidification Solution
Optimization of Fermentation Process Enhancing Quality Of Tea With Harley Humidikool™ Humidification
A key element of creating high-quality tea is minimising moisture loss from the CTC, or CFM rupturing point up to the Dryer feed end. For the best quality and production, this moisture loss must be decreased. The rate at which the tea loses moisture depends on how hot and dry the surrounding air is. The moisture loss from tea will be stopped, greatly improving quality, if the proper humidity levels are maintained uniformly in the production area, such as the CTC room and CFM room.
The CTC / CFM Rooms experience significant moisture loss because of the high installed electric load of the machines in these rooms as well as solar heat gains through the roof and infiltration. If the Humidity functions of boosting the RH and reducing ambient temperature system is not implemented in the tea processing area, humidity de-creases drastically, causing to rapid moisture loss from the tea under process in the CTC and CFM rooms within a very short period of time. When 90 to 95% RH must be maintained in a fermentation room, the air is constantly very close to saturation, or the dew point temperature. Precision-engineered, completely automated "Harley Humidikool" humidification systems can only keep the proper conditions without wetting or condensation, as with manually operated centrifugal spinning disc humidifiers or semi-central Air Handling Units, which are frequently employed in tea factories.
AHUs can never provide the needed 90–95% RH when utilised to supply humidified air to fermentation machinery or fermenting rooms. Since the high humidity stops the tea from losing moisture to the air, systematic humidification during the fermentation process in tea allows oxidisation to take place completely. The fermentation process is hampered if the tea dries out since oxidisation only takes place in the presence of moisture.
When compared to conventional spinning disc humidification systems, the amount of low-quality discard tea is reduced by up to 50% while the liquid of the tea is considerably enhanced by keeping a more uniform humidity in the rolling, cutting, and fermentation zones. As a result, the tea is of greater quality, which raises the market price of the commodity.
Don't Let Humidity And Moisture Dilute Flavor And Quality Of Tea
The oxidation process can be accelerated by storing your tea in a too warm environment. The ideal moisture content for processed tea is between 3 and 6 percent. However, the tea's capacity for absorption decreases if it is kept in a damp, humid environment. In addition, some tea types, such as Ryokucha green tea and Hwangcha yellow tea, oxidise more quickly than other types, such as Oolong tea.
Maintaining the standard of the air in your home is also crucial. Higher oxygen levels indoors are beneficial to your respiration, mental wellness, and even respiratory system. The oxidation process can, however, be sped up when tea is exposed to airborne oxygen. For instance, Longjing tea can turn crimson and lose most of its flavour if it is not kept in an airtight container. Controlling the humidity levels in your space is crucial to preserve the best possible quality of your tea. You may help maintain the appropriate fermentation temperature of 20 to 26 degrees Celsius by humidifying the air and using air cooling devices in the warmer months.
