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.
Wuyi rock tea has a long history of development. Wuyi rock tea is the ancestor of oolong tea, and now the production techniques of Wuyi rock tea and oolong tea are handed down from one generation to the next. Wuyi rock tea is a kind of semi-fermented tea. In addition to Wuyi rock tea, there are other oolong teas, such as Taiwan oolong tea, Anxi oolong tea and so on. The Taiwanese version requires a light taste, so the degree of fermentation is less and the roasting is lighter. The Anxi layout requires deep fermentation and low roasting.
There are three key links in the production of Wuyi rock tea. One, withering. Before tea is made, it contains a lot of bitter water, which will affect the taste of tea soup. This link is also called tea shaking, which is more complicated and includes many small processes, such as running water, tea shaking process, equalizing green, fermentation, etc. These processes are complicated and interlocking, and there should be no mistakes. More troublesome is that some processes need to be repeated several times, such as shaking process. Put the tea leaves in the tea shaking machine, set shaking time, tea shaking machine will work by itself, so that the leaves are rubbed at the edges of the leaves during the tea shaking process, so as to destroy the tea cells and reduce their moisture content. Tea shaking process can promote the fermentation of tea leaves, and then effectively transform the phenolic substances in the tea leaves. The phenolic substances have high nutritional value. In the process of greening, the number of repetitions of the process is directly related to the transformation of fresh leaves. Before shaking the green, it also depends on whether the environmental conditions of the site meet the shaking process.
