This White Stone Matcha Mill can grind tea leaves into 15μm ultrafine matcha powder.
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.
Our DL-6CJDCZ series electrostatic dust removal cleaner machine efficiently removes tea dust, fiber and foreign impurities with 90%-96% cleaning rate. 3/5/8 roller models support 300-400kg/h capacity, 380V industrial voltage, ideal for tea primary processing factories.
Learn how food-grade matcha ball mills support large-scale powder production with enclosed grinding, consistent fineness, higher capacity, and hygienic processing.
This guide explains how tencha is ground into matcha, why traditional stone milling remains important, how grinding speed and particle size affect the finished powder, and what buyers should consider when selecting a commercial matcha grinder. It also introduces the DL-6CYMJ-32 black granite matcha stone mill for premium small-batch production.
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.
To understand the differences between a tea dryer and a tea roaster, we need to focus on core dimensions such as functional positioning, processing stage, and effect. Although both involve "heat treatment," they play entirely different roles in the tea processing chain and cannot be confused. Their corresponding English terms also need to be accurately aligned with industry common expressions.
| Comparison Dimension | Tea Dryer | Tea Roaster |
|---|---|---|
| Functional Positioning | Centered on "removing moisture and fixing quality," it is a "basic drying link" in tea processing. Its purpose is to terminate enzymatic reactions (such as fermentation and oxidation) in tea leaves to prevent deterioration. | Centered on "adjusting flavor and optimizing taste," it is a "flavor shaping link" in tea processing. Its purpose is to stimulate aroma, reduce bitterness, and adjust color through controlled heating. |
| Processing Stage | Mostly used in the primary processing stage of tea (e.g., after fixation, after rolling). It is a "necessary basic step" — fresh leaves will rot due to microbial activity or over-ferment if not dried in time after picking. | Mostly used in the refined processing stage (e.g., after sorting crude tea) or for maintaining aged tea (e.g., Pu'er tea, aged white tea). It is an "optional optimization step" and not required for all teas. |
| Temperature & Time | The temperature is relatively mild (usually 60-120℃), and the time is longer (adjusted according to the moisture content of tea leaves, ranging from tens of minutes to several hours). It focuses on "uniform dehydration" to avoid local overheating. | The temperature range is wider (usually 80-200℃ or even higher), and the time is shorter (from a few minutes to 1-2 hours). It focuses on "precise temperature control" to stimulate specific aromas (e.g., burnt aroma, honey aroma). |
| Effect | - Reduces the moisture content of tea to a safe standard (usually ≤7%) for long-term storage;- Fixes the shape of tea (e.g., the strip of green tea, the tightness of black tea);- Terminates fermentation/oxidation (e.g., fermentation stops after black tea is dried, and green tea remains fresh after drying). | - Enhances aroma: Removes grassy and miscellaneous odors in tea, and stimulates floral, fruity, caramel, or woody aromas (e.g., oolong tea becomes more aromatic after roasting, and Pu'er tea reduces warehouse odor after roasting);- Reduces astringency: Breaks down part of 茶多酚 (tea polyphenols) and caffeine through heating to reduce bitterness and astringency;- Adjusts color: Makes the tea color more mellow (e.g., black tea turns from orange-red to deep red after roasting, and white tea turns from silvery white to light brown after roasting). |
| Applicable Scenarios | Primary processing of all tea categories (e.g., initial drying of green tea, black tea, white tea, oolong tea). | Teas that need flavor optimization (e.g., refined oolong tea, aged Pu'er tea, aroma-enhanced aged white tea); not suitable for teas pursuing extreme freshness (e.g., pre-Ming green tea, new white tea). |
| Chinese Name | Standard English Translation | Supplementary Notes (Common Industry Scenarios) |
|---|---|---|
| 茶叶烘干机 | Tea Dryer | A general term covering various tea drying equipment (e.g., "Belt Tea Dryer," "Drum Tea Dryer"), with the core function of "drying and dehydration." |
| 茶叶烘焙机 | Tea Roaster | A specific term emphasizing the function of "roasting for aroma enhancement." Common types include "Hot Air Tea Roaster" and "Charcoal Tea Roaster"; avoid confusion with "Dryer." |
For example: When making Tieguanyin (a type of oolong tea), fresh leaves are first dried to about 10% moisture content (initial drying) using a Tea Dryer after fixation and rolling. After sorting and removing impurities, they are slowly roasted at low temperatures (refining) using a Tea Roaster, finally forming a rich orchid aroma and mellow taste.
