DL-6CYMJ-30 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
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).
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.
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.
Discover our newly developed granite matcha stone mill grinder, designed for low-temperature milling to preserve matcha’s vivid green color, aroma, and freshness.
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.
