By dismounting the original enzyme inactivation, removing the whole rolling and drying tea part of the original machine because this part which is designed by China is only suitable to kill enzyme of the short harvest tea, tea bud is tender and soft enough like that of China, Taiwan and Japan... not suitable for the long harvest materials like at Nghe An.

The original enzyme deactivation’s rolling and drying tea part is composed of thick, long steel plates, mounted by a winding shape into the inner side, now are recreated by stainless steel plates, 1m long, 10m tall, 5mm thick, plain shape, parallel mounted equidistantly inside the machine’s inner side. Analyzing before the creation and in running test shows that the new design helps tea materials to be dried equally, with enzyme killing effect almost perfect. Especially, on the straight plates is attached a columnar iron teeth, alternate, equidistantly system to roll and kill enzyme while the machine works. Thank to this system that 100% of the fresh tea bud that is put in to kill enzyme is rolled continuously, the tea isn’t curled up and clotted like the original machine. The new design of the rolling and drying part also helps tea to be heated continuously, and move tea out slowly, ensure the moving time of tea inside the machine so 100% of the enzyme in the tea bud is totally deactivated, for that, there isn’t necessary to kill enzyme a second time like the original enzyme deactivation machine.

NASATI (According to vietq.vn, 17/11/2015