Humidity control in Tea Production

During the fermentation process of tea, proper humidification allows oxidisation to completely occur, as high humidity levels stops tea from losing moisture. The fermentationh process is damaged when the tea dries as oxidisation 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%.

The effect is a superior quality tea, with the added value of a higher market price.

How does Misting SA control the  environment?

With the use of Misting SA’s  series of speciality  MIST nozzles placed in a line around the perimeter of an area, or by using specially designed MISTING rings, attached to box / oscillating fans. When connected to a high pressure MISTING system pump, water is forced through the specialty nozzles and quickly atomized to droplets as small as (5 microns).

Misting systems will produce billions of tiny droplets every second. If these droplets are introduced into an outdoor area, they quickly evaporate. 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 method of temperature reduction is the most common use for all MISTING systems.

When misting systems are placed inside an enclosed area (such as a greenhouse), the billions of droplets that are produced will initially provide cooling as the droplets evaporate. However, if the air exchange is limited, the misting system will continue to increase the humidity level within the structure. Humidity levels as high as 90+% are possible. This unique characteristic of all misting systems makes them ideal for both outdoor cooling and humidification. 

Visit our website for more information: http://www.mistingsa.co.za/humidity-control-tea-production