Tea Fermenting Humidification

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Tea Fermenting Humidification

During the fermentation process of tea, proper humidification allows oxidization to completely occur, as high humidity levels stops tea from losing moisture. The fermentation process is damaged when the tea dries as oxidization can only occur in a humidified environment. By upholding the correct constant humidification during the rolling, cutting and fermentation processes the moisture of the tea is enhanced and lessens the amount of low quality tea by up to 50%.

To increase the humidity Ultramist nozzles are placed in a line around the perimeter of the fermenting area which is connected to the humidification system. Water is forced through the nozzles and quickly atomized to droplets as small as 5 microns which is 10 times lesser than a human hair. Misting systems will produce billions of tiny droplets, which evaporates quickly and maintain the humidity between 90 95% RH. This process of evaporation requires energy to be completed. The energy is taken from the air in the form of heat. The result is a temperature reduction of up to 12 degrees, depending on the ambient temperature and the relative humidity of the air. This will enhance the color, appearance, smell and thickness of the licker.