This fresh leaf cutting machine cuts large fresh leaves into uniform small pieces. Two models available: DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). It adopts conveyor feeding, works for tea, lotus leaf, mulberry leaf and herbal raw materials for tea production.
This DELI ASSISTANT spray mixer is a dual-function tea blending & aroma spraying machine, used for homogenizing tea piles and atomized flavor adding in tea factory production, with 1400mm drum, 2.2kW motor and 380V power supply.
FZ‑500‑3X Automatic Quantitative Filling Machine 50‑500g Granule Powder Weighing Dispenser For Tea Grain Coffee Bean
Automatic cotton paper wrapping machine for Pu‑er dragon pearl tea and mini tea cake. PLC control, 25‑40 pcs/min speed, one‑key switch for tea ball & small cake, stable pneumatic‑servo operation for compressed tea packaging.
6CMJY-50QB stainless steel custom base matcha green stone mill, natural granite stone plate, low-speed cold grinding. Preserve tea aroma, produce ultra-fine matcha powder. Stainless steel frame with casters, suitable for tea shops, labs and small-batch matcha production.
Custom heightened small matcha stone mill DL-6CYMJ-32M, equipped with 30cm natural stone plates. Low-speed low-temperature grinding, produce ultra-fine matcha powder ≤15μm. 50g/h capacity, stainless steel body, ideal for boutique tea shops & small-batch matcha production.
Manual Matcha Stone Mill is a traditional hand-operated grinder made from natural stone, designed for producing fresh and authentic matcha powder. With a slow grinding process and low heat generation, it helps preserve the natural color, aroma, and flavor of tea leaves. Compact and durable, it is ideal for matcha cafes, tea houses, restaurants, cultural experience shops, and small-batch matcha production.
This 5-station horizontal pouch packing machine handles M bags, flat pouches and zipper pouches for 50–500g granular materials like tea. It automatically finishes weighing, filling, vacuuming and sealing with servo control, supporting multiple optional accessories.
Our stainless steel tea leaf feed conveyor is an inclined climbing belt elevator specially matched with tea de-enzyming fixation machines. It features adjustable speed, anti-slip baffle belt, stable feeding, protects tender tea leaves, and greatly boosts automation efficiency for tea factories.
DL-6GCQ-50 fresh leaf cutting machine with 250kg/h capacity. Stainless steel commercial cutter for tea leaves, spinach, basil, mint and leafy greens. Learn its specifications, suitable materials, operation guide and daily maintenance tips.
Our fresh leaf cutting machine has two models DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). Stainless steel structure, 220/380V optional, used for cutting fresh tea leaves, herbs and foliage into uniform small segments. Factory direct supply, stable performance for tea & herbal processing lines.
Looking for the right matcha grinding equipment? Read our in-depth comparison of 4 matcha grinders, including Black Gold Stone Mills, Blue Stone Mills, Batch Ball Mills, and Continuous Ball Mills. Learn their efficiency, particle size distribution, and ideal applications.
The white tea production process can be divided into two steps: withering and drying. The drying process is used to remove excess water in leaves after withering, destroy activities such as polyphenol oxidase in leaves, and improve the aroma and taste of finished products. Drying is a key step in forming the quality of white tea, which is related to the appearance and inner quality of the finished tea. At present, there are two commonly used drying methods for white tea: charcoal roasting and electric drying. White tea charcoal drying is more traditional, using ignited charcoal as a heat source. Some researchers believe that charcoal roasting and drying tea has certain advantages in quality and storage; The most commonly used drying method in the production of various types of tea, using electric heating air, the temperature and heating time are more controllable than charcoal roasting, and the quality of the tea leaves is more stable. Due to the importance of the white tea drying process to the quality of white tea, choosing a suitable drying method is of great significance to the formation and control of the quality of white tea. This study compares the content and aroma components of Fuding white tea prepared by different drying methods, and explores the effect of different drying methods on the quality of white tea, in order to provide certain production guidance for white tea. The influence of different drying methods on the quality of white tea mainly lies in three aspects: catechin, aroma and sensory evaluation. The content of catechins in tea leaves prepared by white tea electric dryer is generally higher than that in charcoal roasting. Although catechins have been proved to have bitter and astringent tastes, they are also the most important antioxidant active components in tea leaves. Although charcoal roasting can reduce the bitterness and astringency of the finished tea to a certain extent, the total amount of tea polyphenols does not change significantly due to the drying method; it is worth noting that white tea is a slightly fermented tea, and due to the high content of free amino acids, The bitterness and astringency of white tea soup is not obvious, and reducing the bitterness and astringency brought by catechins does not have obvious value in actual production.
