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.
The Multi-Function Ride On Type Tea Harvester is a high-performance tool for commercial tea gardens. Featuring ride-on operation, adjustable picking parameters, and integrated collection/sorting, it replaces manual picking to save labor significantly. With 5-10x higher efficiency (0.3-0.8 ha/h) and precision plucking that preserves tea quality, it’s ideal for modern large-scale tea production.
DL-6CHL-CY30 belt type tea dryer use diesel heating, also can use gas heating, drying area 20m2, capacity 105kg per hour, click the photo to learn more details about our drying machine.
Pyramid/Triangle Tea Bag Filling Packaging Machine is widely applicable in tea processing plants, food and beverage companies, health product manufacturers, and OEM/ODM tea brands. It is suitable for packaging various teas, including loose-leaf tea, herbal tea, scented tea, functional tea, and instant tea, making it an essential equipment for upgrading the tea packaging process in both domestic and international markets.
Square Tray DL-6CH-6QB is a square tray baking cabinet-style Tea leaf baking machine, featuring stable temperature control, uniform heating, ideal for batch tea processing with efficient performance.
DL-6CFJ-20 used for black tea and dark tea processing, through the intelligent control of temperature and humidity, let tea oxidation fermentation to the best quality, machine has 5pcs stainless steel tray, capacity 60 kg per batch.
The final quality of tea is determined not only by its flavor but also by its visual purity and consistency. This blog explores the critical sorting and cleaning stage of tea processing, detailing how modern winnowing, sifting, and color sorting technologies eliminate impurities and grade leaves with incredible precision. Learn how automating these steps can drastically increase your factory’s output while meeting the highest international food safety standards.
Drying is the final and critical stage in tea manufacturing that locks in flavor, aroma, and essential nutrients. This blog delves into the technical requirements of the drying process and explains how transitioning to modern automated drying systems can maximize factory throughput while ensuring consistent leaf quality. Discover the advantages of high-capacity chain plate and rotary drying solutions.
Rolling is a pivotal stage in tea manufacturing that defines the leaf's shape and flavor profile. This blog explores the importance of the rolling process and how upgrading to high-efficiency rolling machines can significantly reduce manual labor while maintaining premium quality. Learn how modern mechanical rolling optimizes cell-breaking and juice extraction for a superior brew.
Matcha is not just ground green tea; it is the result of a rigorous, multi-step artistic and scientific process. This blog explores the essential stages of matcha manufacturing—from specialized shading and steaming to the critical final grinding. Discover how advanced milling technology, like high-mesh ball mills, transforms Tencha into the vibrant, silky powder prized worldwide.
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.
