A RESEARCH ON DESIGNING CONTINUED FERMENTER IN PRODUCING BLACK TEA BY ORTHODOX METHOD

Abstract

Based on the surveys, researches and analysis on the advantages and disadvantages ofcontinued fermenter in producing black tea by using Orthodox method, this study showed themodel and successfully designed a continued fermentation equipment. The research carried outon the loaded and unloaded equipment (with or without fermented black tea) and it indicated thatthe major technical specifications such as temperature, humidity, duration and the thickness oftea on the tray as well as fermentation capacity suitable. The fermented black tea is in goodquality