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).
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.
Tea processing equipment, tea processing machinery, automated tea machinery, China International Tea Expo, tea roasting machine, tea factory automation, Hangzhou tea expo 2026.
Matcha quality depends heavily on ultrafine grinding technology. Grinding balls are the core medium of matcha ball mills, directly affecting powder fineness, color, taste and food safety. This article compares four mainstream grinding media including zirconia beads, alumina ceramic balls, stainless steel balls and polyurethane balls, analyzes their differences in grinding efficiency, wear resistance, impurity pollution and applicable scenarios, providing professional selection suggestions for high-quality matcha production.
Discover the key differences between mechanical and PLC-controlled ball mills. Learn which grinder suits your powder and matcha processing needs, and upgrade your production line today.
Discover the upgraded DL-6CYMJ-50 matcha stone mill grinder featuring a premium wood grain base, adjustable 0-38 RPM, and smart electric lifting. Achieve ultra-fine 800# matcha effortlessly with zero waste.
The birth of a good cup of tea starts with picking.
As the saying goes, "the day of March, the face of a child",
The spring tea picking season is often rainy, which brings inconvenience to the spring tea picking.
In the slanting wind and drizzle, many tea farmers are still working hard in the tea garden.
How to deal with these picked fresh tea leaves?
As we all know, tea leaf picking is a technical job, and skills, concentration and patience are indispensable. Rainy days will undoubtedly make the originally steep mountain road more slippery and the soil of the tea garden more muddy. In addition to maintaining concentration, tea pickers need to pay attention to the safety of their feet, which brings difficulties and inconvenience to fresh leaf picking.
The fresh leaves picked in rainy days are called "Rainwater leaf", and the increase in the water content of fresh leaves has virtually increased the workload of tea pickers to transport tea leaves. In addition, the high moisture content of rainwater leaves will increase the difficulty of subsequent frying. Therefore, it is generally not recommended to pick rain fresh tea leaves.
Although the rainwater leaf is time-consuming and labor-intensive, the quality of the finished tea is not stable, but the spring tea grows the different day by day. If it is not picked in time, once the optimal picking period has passed, it will not only affect the production of tea, but also will not be able to sell the good price. In terms of production, the losses are even greater. For rainwater leaves that have been picked, generally, the moisture in the tea can be reduced by extending the time of spreading fresh tea leaf. The excess water on the surface of the fresh tea can be evaporated naturally by spreading it out, but it is necessary to spread the fresh tea thinly, so that the rainwater fresh tea leaf can be dehumidified evenly, so as to avoid the tea leaves from sticking and the temperature being too high to produce a stuffy smell.
