The electrostatic cleaner adsorption generated by 4-10 electrostatic rollers extracts impurities in the tea, such as hair, broom bristles, tea fluff ash, thatch, woven bag silk, plastic scraps, iron filings, etc.
DL-6CJDCZ-780-5 electrostatic dust removal cleaner adopts five 780mm rollers. Powered by 1.5kw (380V 50Hz) with dual vibration motors, it delivers cleaning efficiency over 92% and hourly capacity ≥300kg. Optimized electrostatic separation design effectively clears lint, dust and lightweight foreign contaminants in tea. With mature conveyor and sorting bed structure, this machine balances processing yield and purification effect, a cost-effective option for medium-scale tea production lines.
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).
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.
If you’ve ever wondered why some green teas taste bright and grassy while others feel rich and toasty, the answer often lies in one critical processing step: fixation (known as shaqing in Chinese). Fixation uses heat to stop the enzyme polyphenol oxidase—the same enzyme that turns cut apples brown—from breaking down the tea’s natural compounds. But here’s the game-changer: the length of this heat treatment (fixation time) directly dictates the final quality of your green tea. Let’s break down its effects and share actionable parameters to get it right.
What Does Fixation Time Actually Control?
Fixation time is the window during which fresh tea leaves are exposed to high heat (usually 120–180°C/248–356°F). Too short, and enzymes aren’t fully deactivated; too long, and precious flavors and nutrients burn off. Here’s how different timeframes impact key quality traits:
1. Short Fixation Time (1–2 Minutes): For Delicate, Fresh Profiles
Short fixation prioritizes preserving the tea’s natural "green" character.
Best for: Delicate green teas like Longjing (Dragon Well) or Biluochun, where freshness is the star.
2. Long Fixation Time (3–5 Minutes): For Rich, Smooth Profiles
Longer fixation softens the tea’s edge and deepens its character by breaking down compounds and developing roasted notes.
Best for: Heartier green teas like Liu’an Guapian (Melon Seed Tea) or some Gunpowder green teas, where richness is preferred.
Key Factors That Change "Ideal" Fixation Time
There’s no one-size-fits-all number—these variables shift the sweet spot:
Green Tea Fixation Time Control Parameter Table
| Tea Variety | Fresh Leaf Grade | Fixation Method | Optimal Fixation Time | Key Control Indicators | Expected Quality Traits |
| Longjing (Dragon Well) | 1 bud + 1 leaf | Pan-frying | 2–3 mins | Leaf temperature: 150–160°C; Moisture loss: 15–20% | Bright green liquor; Grassy-sweet flavor |
| Biluochun | 1 bud + 1 leaf | Drum fixation | 1.5–2.5 mins | Leaf temperature: 140–150°C; Moisture loss: 12–18% | Floral aroma; Pale green color |
| Liu’an Guapian | 1 bud + 2 leaves | Pan-frying | 2.5–3.5 mins | Leaf temperature: 160–170°C; Moisture loss: 18–25% | Nutty flavor; Darker green liquor |
| Yunnan Green Tea | 1 bud + 3 leaves | Drum fixation | 3–4 mins | Leaf temperature: 150–160°C; Moisture loss: 20–28% | Smooth mouthfeel; Olive-green leaves |
It is recommended to use the tea hand roasting pot mentioned in the article for the fixing and stir-frying process.
Final Tip for Perfect Fixation
Whether you’re a home brewer testing small batches or a hobbyist learning processing: watch the leaves, not just the clock. When leaves turn bright green, lose their "raw" grass smell, and become slightly soft (but not crispy), they’re done. Over time, you’ll learn to match time to your desired flavor—because great green tea is as much art as science!
