DL-6CYMJ-32 Electric Black Gold Stone Matcha Grinder: grinds to ≤15μm, capacity ~50g/h, 0.55KW. Ideal for premium, small-batch fine matcha.
DL-6CSTL-CM50 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 50cm, length 260cm, speed and temperature adjustable. Capacitu about 50 kg per hour.
DL-6CSTP-D110 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 110cm, length 100cm, speed and temperature adjustable. Capacitu about 100 kg per hour.
DL-6CSTL-Q80 for processing Green/Oolong tea, use wood, coal or pellet fuel heating, drum diameter 80cm, length 400cm, speed and temperature adjustable. Capacitu about 150 kg per hour.
DL-6CFX-435 can used for all kind tea, through the volume of air blowing, different weight tea are blown to different positions and screened out through the corresponding outlet, 5 different sizes of tea can be selected.
DL-6CFX-F30-3QB is a new type of tea screening equipment developed by our company, It can separate fresh leaves and finished tea in one machine. It can save money and workers. It can adjust the speed of screening and wind speed. It is a necessary good helper for tea factory!
DL-6CYQT-6105 mainly used for Oolong tea processing, drum made of bamboo, the activity of withered tea was increased by shaking, It can make tea taste more fragrant, Capacity about 32 kg per batch.
This machine is suitable for the shaping and roasting process of high-grade curly tea. Tea roasted by this machine features tight and neat strips, uniform curling, bright green color, visible white fuzz, and rich aroma—fully demonstrating the characteristics of high-quality tea. The machine's heating system offers two options: electric heating and liquefied gas heating, allowing users to choose flexibly based on their actual needs.
Learn the definition, types, production process of compressed tea, and discover a high-performance tea press machine to create perfect tea cakes efficiently.
Discover how fixation time affects green tea’s flavor, color, and nutrients. Get a detailed fixation parameter table to master green tea processing—perfect for tea enthusiasts and home brewers!
Blind test: Uji vs. Shizuoka vs. Songyang matcha! Debunk "only Japanese matcha is authentic" myth. Learn flavor differences, 15μm fineness tips & best uses for each origin.
Discover 3 delicious savory matcha recipes (matcha pine nut pasta, matcha avocado salad, salty soda crackers) to break the "matcha-only-sweet" stereotype. Learn the seasoning logic of balancing bitterness with umami and get the best matcha grinder recommendation from Quanzhou Deli.
The first is the tea picking method.
The method of tea picking is usually to pick with a handle, which is to gently intertwine the young buds and leaves with the index finger and thumb, and lift them up.
Nowadays, many picking methods are wrong, and wrong methods such as tearing, pulling, twisting, and pinching should be avoided. Because these techniques will increase the wound area at the picking site, which not only increases the wound area for the tea tree body, but also after the tea leaves are processed for the new shoots, reddened traces are found at the stem base of the finished tea, making the leaves Miscellaneous bottom.
The second is to pay attention to the way of tea plucking.
We advocate timely mining and horse-riding mining. That is to say, it should be fast. On the basis of distinguishing batches, we should emphasize diligent mining, and we must distinguish batches on the basis of diligent mining.
Don't push it forward like a "haircut" at one time, otherwise the branches in the front will be tender and the branches in the back will become old. This is the reason why a high yield is not a good harvest, and a high yield is not high-quality.
Third, pay attention to "pressing the middle to promote both sides".
What does it mean? Tea has the characteristics of growing towards the top, with a stronger central dominance and a relatively strong apical dominance. Often, the growth rate in the middle of the tree will exceed the two sides of the tree. The middle part can be harvested heavier, and the two sides should be properly preserved.
With the method of "pressing the middle and promoting both sides", the canopy will become denser and denser.
