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.
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!
