DL-6CYMJ-32 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
DL-6CSTL-CM50 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 50cm, length 260cm, speed and temperature adjustable. Capacitu about 50 kg per hour.
DL-6CSTP-D110 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 110cm, length 100cm, speed and temperature adjustable. Capacitu about 100 kg per hour.
DL-6CSTL-Q80 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 80cm, length 400cm, speed and temperature adjustable. Capacitu about 150 kg per hour.
DL-6CFX-435 can used for all kind tea, through the volume of air blowing, different weight tea are blown to different positions and screened out through the corresponding outlet, 5 different sizes of tea can be selected.
DL-6CFX-F30-3QB is a new type of tea screening equipment developed by our company, It can separate fresh leaves and finished tea in one machine. It can save money and workers. It can adjust the speed of screening and wind speed. It is a necessary good helper for tea factory!
DL-6CYQT-6105 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 32 kg per batch.
This machine is suitable for the shaping and roasting process of high-grade curly tea. Tea roasted by this machine features tight and neat strips, uniform curling, bright green color, visible white fuzz, and rich aroma—fully demonstrating the characteristics of high-quality tea. The machine's heating system offers two options: electric heating and liquefied gas heating, allowing users to choose flexibly based on their actual needs.
Learn the definition, types, production process of compressed tea, and discover a high-performance tea press machine to create perfect tea cakes efficiently.
Discover how fixation time affects green tea’s flavor, color, and nutrients. Get a detailed fixation parameter table to master green tea processing—perfect for tea enthusiasts and home brewers!
Blind test: Uji vs. Shizuoka vs. Songyang matcha! Debunk "only Japanese matcha is authentic" myth. Learn flavor differences, 15μm fineness tips & best uses for each origin.
Discover 3 delicious savory matcha recipes (matcha pine nut pasta, matcha avocado salad, salty soda crackers) to break the "matcha-only-sweet" stereotype. Learn the seasoning logic of balancing bitterness with umami and get the best matcha grinder recommendation from Quanzhou Deli.
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.
