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.
Need higher output than stone mills? The DL-6QM-40 Stainless Steel Ball Mill delivers industrial capacity (15-40kg/h) at 500-800 mesh ultra-fine quality. Learn how to pair it with a Circular Vibration Sieve for the perfect matcha production line.
Stone grinding isn't the final step. Learn how the DL-6CZDS-60 Circular Vibration Sieve eliminates clumps and ensures ultra-fine 500 mesh quality for your Matcha, guaranteeing a premium, silky texture.
Struggling with high labor costs in tea sorting? Discover how the DL-6CJJG-80 Stepped Tea Stalk Picker utilizes unique vibration technology to separate stems from leaves efficiently (80-120kg/h), improving your tea grade and reducing production time.
Spring tea is the most profitable season. Don't let labor shortages ruin your harvest. Discover how upgrading to DL-4C series portable harvesters can boost efficiency by 10x and ensure uniform bud growth.
It’s 7 a.m. on a Monday, and you’re rushing to make matcha. You scoop the powder, add hot water, and stir—only to find clumps floating on top. Or you’re baking matcha cookies, but the powder leaves a bitter aftertaste instead of the rich umami you crave. The problem might not be your technique, but the origin of your matcha.
For years, the myth that "only Japanese matcha is authentic" has dominated the market. Yet data tells a different story: China has become the world’s largest matcha producer and consumer, with Zhejiang Province accounting for half of the country’s output . Today, we put three top origins to the blind test—Uji (Japan), Shizuoka (Japan), and Songyang (China)—to help you find your perfect match.
Before diving in, let’s clarify: Authentic matcha follows strict standards, not just a country of origin. Per China’s national standard GB/T34778—2017, matcha must be made from shade-grown tea leaves, processed via steam 杀青 (kill-green), and ground into powder with a particle size ≤18μm . This aligns with Japan’s traditional production methods, meaning high-quality Chinese matcha is just as authentic.
Key technical markers of quality include:
We gathered 10 tea enthusiasts for a blind taste test, evaluating aroma, mouthfeel, flavor, and versatility. Here’s how each origin performed:
Flavor Profile: Bright, fresh, and subtly sweet, with a distinct "seaweed umami" finish that lingers on the tongue.Technical Backstory: Uji’s hilly terrain and mild climate (16°C annual temp, 1500–2000mm rainfall) create ideal growing conditions . Farmers use 40-day shade cultivation and traditional stone grinding (80rpm) to reach 2–5μm particle size—finer than human hair . Steam 杀青 preserves sulfide compounds (6.8x more than pan-fried green tea), which create that signature seaweed aroma .Best For: Morning ceremonial brewing (with a bamboo whisk) or solo sipping. Its delicate flavor gets lost in heavy desserts but shines in clear lattes.Data Snippet: Uji’s top matcha has a theanine/caffeine ratio of 2.4:1, which boosts alpha brain waves by 45% for calm focus .
Flavor Profile: Thick, creamy texture with intense vegetal notes and a long, sweet aftertaste. Less umami than Uji, but more depth than commercial blends.Technical Backstory: Shizuoka’s coastal microclimate fosters unique flavor compounds: 2-methylbutanal (grass), cis-3-hexenol (green apple), and trans-2-hexenal (honey) . While it uses the same shade cultivation as Uji, its machine-harvested leaves (vs. Uji’s hand-picked) create a heartier profile.Best For: Baking (cookies, cakes) and iced lattes. Its strong flavor stands up to milk and sugar, and it rarely clumps thanks to 15μm fineness .Market Insight: Shizuoka produces 40% of Japan’s matcha exports, favored for consistent quality and versatility .
Flavor Profile: Clean, light, and subtly floral with a crisp finish—no bitter aftertaste. Milder than Japanese counterparts but bright and refreshing.Technical Backstory: Songyang’s 3,500-acre matcha bases follow EU standards, with 900–1300 mesh fineness (finer than the 15μm international standard) . Partnering with Zhejiang University, local farms optimize shade cultivation to reach 1.0–1.5% theanine content—meeting China’s first-grade matcha requirements .Best For: Daily drinking, fruit teas, and budget-friendly baking. It’s the secret ingredient in 50% of China’s new tea drinks (supplied to chains like Heytea and Starbucks) .Value Highlight: At $13–$17.50/kg wholesale, it’s 60–70% cheaper than Uji matcha while maintaining food-grade quality .
| Feature | Uji, Japan | Shizuoka, Japan | Songyang, China |
|---|---|---|---|
| Core Flavor | Seaweed umami, fresh-sweet | Creamy, vegetal, 回甘 (huí gān) | Floral, clean, crisp |
| Particle Fineness | 2–5μm (1300+ mesh) | 15μm (800 mesh) | 10–15μm (900–1300 mesh) |
| Price (50g) | $25–$50 | $15–$30 | $5–$15 |
| Best For | Ceremonial brewing | Baking, lattes | Daily drinks, new teas |
| Certification | JAS (Japan) | JAS (Japan) | EU/USDA Organic |
There’s no "best" matcha—only the best one for you:
The next time you reach for matcha, remember: Authenticity lives in cultivation and processing, not geography. China’s matcha revolution is here—and it tastes pretty great.
If you need to learn about and purchase high-quality tea grinders, please click here.
