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.
Discover the art and science of tea rolling. Learn about different rolling classifications, techniques to improve tea quality and efficiency, and the best tea rolling machines for your production.
A poorly executed withering process can lead to irreversible defects: red stems, uneven flavor, lost aroma, or low production efficiency. In this guide, we break down the classification of green tea withering methods, share actionable tips to boost both quality and efficiency, and recommend a professional, versatile withering machine for modern tea producers.
Discover the essential role of tea rolling machines in tea processing. Learn how to use them, which tea types they suit, and explore the detailed specs of the industrial DL-6CRT series.
Discover how the advanced tea rolling machine revolutionizes tea processing. Learn about its features, operation steps, and how it replaces manual labor to produce high-quality green and black tea.
When you brew a perfect cup of tea, the complex aromas, deep colors, and rich flavors don't just happen by accident. They are the result of meticulous processing. Among the critical steps of tea manufacturing—withering, fixation, oxidation, and drying—tea rolling stands out as the bridge between raw leaf and refined flavor.
Whether you are an artisan tea maker or a commercial producer, understanding the mechanics of tea rolling is essential for elevating your craft.
Tea rolling (揉捻 - róu niǎn) is the physical process of shaping the tea leaves and bruising their cellular structure. By applying pressure to the leaves, the cell walls break down, releasing essential oils, enzymes, and juices onto the surface of the leaf.
This serves two primary purposes:
Aesthetic Shaping: It curls and twists the leaves into their final, recognizable shapes (like the tight pearls of Gunpowder Green or the wiry strips of a robust Black tea).
Flavor Development: Exposing the inner juices to oxygen accelerates oxidation (crucial for Black and Oolong teas) and ensures that the flavors easily dissolve into the water when the tea is finally steeped.
The rolling process varies dramatically depending on the type of tea being produced. It is generally classified by the temperature of the leaves and the intensity of the pressure applied.
Hot Rolling (热揉): Typically used for most Green Teas. The leaves are rolled immediately after the "kill-green" (fixation) stage while they are still warm and pliable. This helps preserve the vibrant green color and prevents the leaves from breaking into dust.
Cold Rolling (冷揉): Essential for Black Teas and highly oxidized Oolongs. The leaves are allowed to cool after withering before they are rolled. Cold rolling helps preserve the integrity of the enzymes necessary for heavy oxidation, leading to a richer, sweeter flavor profile.
Light Rolling: Applied to delicate white teas, yellow teas, or high-grade green teas. The goal is gentle shaping without excessive cellular damage.
Heavy Rolling: Used for black teas and darker oolongs. Intense pressure is applied to wring out as much sap as possible, ensuring a robust, full-bodied brew.
Achieving the perfect roll requires a balance of art and science. Here is how you can optimize your process:
The "Light-Heavy-Light" Rule: Always follow a staggered pressure curve. Start with light pressure to let the leaves conform to the drum. Gradually increase to heavy pressure to extract the juices, and finish with light pressure to allow the leaves to un-clump and retain their shape.
Strict Time Management: Over-rolling can cause the tea to become overly bitter and turn the leaves to a mushy paste. Under-rolling will result in a weak, flavorless brew. Time your batches meticulously based on the moisture content of the leaves.
Batch Consistency: Do not overfill your rolling machine. If a machine is rated for 3 kg, pushing it to 4 kg will result in unevenly rolled leaves, where the center is crushed and the edges remain flat.
Upgrade Your Machinery: While manual rolling is a beautiful tradition, consistent commercial quality requires precise mechanical assistance. Modern rolling machines provide steady, uniform pressure that is impossible to replicate by hand over long shifts.
To achieve high efficiency and superior tea quality, investing in the right equipment is non-negotiable. Based on industry standards, we highly recommend the DL-6CRT series Tea Rolling Machines.
These machines are engineered for durability and precision, featuring a robust cast-iron and steel frame with a reliable mechanical pressing system. The motor drives the rolling disc in a consistent, orbital motion that mimics the careful pressure of human hands but with tireless consistency.
Depending on your production scale, you can choose between two excellent configurations:
Why we recommend this series:
Perfect Speed Calibration: The drum speed of 42 RPM is the sweet spot for optimal tea rolling. It is fast enough to ensure efficient processing but slow enough to prevent excessive heat friction from degrading the tea's flavor.
Adjustable Pressure: The top-mounted handwheel allows the operator to easily execute the "Light-Heavy-Light" pressure technique mentioned earlier.
Standardized Voltage: Running on standard 220V 50Hz, these machines easily integrate into most agricultural and commercial processing facilities without requiring expensive electrical retrofitting.
For boutique tea gardens and specialty producers, the DL-6CRT-25 is an incredibly capable machine that won't take up too much floor space. For those needing higher daily output, upgrading to the DL-6CRT-30 provides nearly double the batch capacity with only a slight increase in footprint.
