This fresh leaf cutting machine cuts large fresh leaves into uniform small pieces. Two models available: DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). It adopts conveyor feeding, works for tea, lotus leaf, mulberry leaf and herbal raw materials for tea production.
This DELI ASSISTANT spray mixer is a dual-function tea blending & aroma spraying machine, used for homogenizing tea piles and atomized flavor adding in tea factory production, with 1400mm drum, 2.2kW motor and 380V power supply.
FZ‑500‑3X Automatic Quantitative Filling Machine 50‑500g Granule Powder Weighing Dispenser For Tea Grain Coffee Bean
Automatic cotton paper wrapping machine for Pu‑er dragon pearl tea and mini tea cake. PLC control, 25‑40 pcs/min speed, one‑key switch for tea ball & small cake, stable pneumatic‑servo operation for compressed tea packaging.
6CMJY-50QB stainless steel custom base matcha green stone mill, natural granite stone plate, low-speed cold grinding. Preserve tea aroma, produce ultra-fine matcha powder. Stainless steel frame with casters, suitable for tea shops, labs and small-batch matcha production.
Custom heightened small matcha stone mill DL-6CYMJ-32M, equipped with 30cm natural stone plates. Low-speed low-temperature grinding, produce ultra-fine matcha powder ≤15μm. 50g/h capacity, stainless steel body, ideal for boutique tea shops & small-batch matcha production.
Manual Matcha Stone Mill is a traditional hand-operated grinder made from natural stone, designed for producing fresh and authentic matcha powder. With a slow grinding process and low heat generation, it helps preserve the natural color, aroma, and flavor of tea leaves. Compact and durable, it is ideal for matcha cafes, tea houses, restaurants, cultural experience shops, and small-batch matcha production.
This 5-station horizontal pouch packing machine handles M bags, flat pouches and zipper pouches for 50–500g granular materials like tea. It automatically finishes weighing, filling, vacuuming and sealing with servo control, supporting multiple optional accessories.
Our stainless steel tea leaf feed conveyor is an inclined climbing belt elevator specially matched with tea de-enzyming fixation machines. It features adjustable speed, anti-slip baffle belt, stable feeding, protects tender tea leaves, and greatly boosts automation efficiency for tea factories.
DL-6GCQ-50 fresh leaf cutting machine with 250kg/h capacity. Stainless steel commercial cutter for tea leaves, spinach, basil, mint and leafy greens. Learn its specifications, suitable materials, operation guide and daily maintenance tips.
Our fresh leaf cutting machine has two models DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). Stainless steel structure, 220/380V optional, used for cutting fresh tea leaves, herbs and foliage into uniform small segments. Factory direct supply, stable performance for tea & herbal processing lines.
Looking for the right matcha grinding equipment? Read our in-depth comparison of 4 matcha grinders, including Black Gold Stone Mills, Blue Stone Mills, Batch Ball Mills, and Continuous Ball Mills. Learn their efficiency, particle size distribution, and ideal applications.
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!
