DL-6CYMJ-30 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
The DQM-150 features a robust 110L inner and outer 304 stainless steel tank powered by an 11kw pure copper core reduction motor. The machine employs an automated feeding system with a 60L large-capacity hopper, transferring raw materials via a flexible screw conveyor driven by a speed-adjustable motor (0-300r/min).
The Matcha ball mill is designed for post-drying grinding of agricultural products (e.g., ground tea, Chinese medicinal materials) with advantages of low-temperature grinding (15-25℃) to retain raw material color and aroma, fine fineness (500-1000 meshes), PLC-controlled easy operation, and durable structure.
This smart electric stone mill seamlessly combines traditional low-temperature grinding with modern automated features to effortlessly produce ultra-fine, premium commercial matcha.
The DL-6CRT-40 Tea Rolling Machine is engineered for efficient and high-quality tea processing, with a generous capacity of 11 kg per batch.
The DL-6CYL-800 automatic tea cake pressing machine is applicable for pressing ball type tea, round tea cakes and square tea cakes. Its production capacity is 800-1000 pieces per hour. The sizes of tea cakes that this machine can produce are as follows: square tea cakes (25-40 mm), round tea cakes (25-45 mm), and ball type tea (27-35 mm).
Oolong Tea Rolling Machine specializes in tea rolling and shaping. With precise pressure control, it releases tea juice, enhances aroma, ensures stable quality, and suits green tea, oolong tea, etc.—a top choice for tea enterprises.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
Introducing our premium black gold stone matcha mill grinder, designed for finer grinding, lower milling temperature, and live matcha powder demonstrations in cafes and tea shops.
Discover our newly developed granite matcha stone mill grinder, designed for low-temperature milling to preserve matcha’s vivid green color, aroma, and freshness.
Meet us at the 8th China International Tea Expo 2026 in Hangzhou. We showcase continuous 2500 mesh ball mill line, stainless steel ball mill, bluestone stone mill, black stone mill for premium matcha and tea powder production. Low-temperature, high-fineness, food-grade quality.
Discover the complete 12-step automated tencha processing line. Learn how Quanzhou Deli Agroforestrial Machinery engineers premium equipment for steaming, baking, and stem separation to produce top-tier matcha raw materials.
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.
