More than 60 people, including representatives from Tea enterprises, specialized cooperatives, some village-level collective economic organizations, and technical experts in Tea processing, attended the training. Deputy County Governor Shao Yonghong of Zhenba County conducted on-site research and guidance, proposing specific requirements regarding the utilization of summer and autumn tea resources, industrial development, market expansion, and cooperation with farmers.
Professor Zhou introduced new equipment developed by his team, including a tea withering trough and intelligent control system, an intelligent pressure control system for rolling machines, and an intelligent fermentation room. These devices are designed to be intelligent and labor-saving, minimizing workers' physical strain, ensuring stable product quality, and improving the quality and standardization level of finished teas.
Following this, Professor Zhou provided detailed explanations and demonstrations on how to integrate the characteristics of fresh Zhenba tea leaves into labor-saving processing technologies for Zhenba high-mountain black tea and White Tea. Attendees listened attentively, actively sought advice and consultations, and engaged in in-depth discussions about the challenges encountered during the utilization of summer and autumn tea resources, combined with practical operations.
It is understood that summer and autumn teas have high Polyphenol content. While they may impart a slightly bitter taste when made into green tea, using summer and autumn raw materials to produce Zhenba high-mountain black tea and white tea results in high-quality products at low cost and high profit, which are favored by consumers. This can effectively adjust the current structure of tea products and open up broad prospects for enterprise development.