This fresh leaf cutting machine cuts large fresh leaves into uniform small pieces. Two models available: DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). It adopts conveyor feeding, works for tea, lotus leaf, mulberry leaf and herbal raw materials for tea production.
This DELI ASSISTANT spray mixer is a dual-function tea blending & aroma spraying machine, used for homogenizing tea piles and atomized flavor adding in tea factory production, with 1400mm drum, 2.2kW motor and 380V power supply.
FZ‑500‑3X Automatic Quantitative Filling Machine 50‑500g Granule Powder Weighing Dispenser For Tea Grain Coffee Bean
Automatic cotton paper wrapping machine for Pu‑er dragon pearl tea and mini tea cake. PLC control, 25‑40 pcs/min speed, one‑key switch for tea ball & small cake, stable pneumatic‑servo operation for compressed tea packaging.
6CMJY-50QB stainless steel custom base matcha green stone mill, natural granite stone plate, low-speed cold grinding. Preserve tea aroma, produce ultra-fine matcha powder. Stainless steel frame with casters, suitable for tea shops, labs and small-batch matcha production.
Custom heightened small matcha stone mill DL-6CYMJ-32M, equipped with 30cm natural stone plates. Low-speed low-temperature grinding, produce ultra-fine matcha powder ≤15μm. 50g/h capacity, stainless steel body, ideal for boutique tea shops & small-batch matcha production.
Manual Matcha Stone Mill is a traditional hand-operated grinder made from natural stone, designed for producing fresh and authentic matcha powder. With a slow grinding process and low heat generation, it helps preserve the natural color, aroma, and flavor of tea leaves. Compact and durable, it is ideal for matcha cafes, tea houses, restaurants, cultural experience shops, and small-batch matcha production.
This 5-station horizontal pouch packing machine handles M bags, flat pouches and zipper pouches for 50–500g granular materials like tea. It automatically finishes weighing, filling, vacuuming and sealing with servo control, supporting multiple optional accessories.
Our stainless steel tea leaf feed conveyor is an inclined climbing belt elevator specially matched with tea de-enzyming fixation machines. It features adjustable speed, anti-slip baffle belt, stable feeding, protects tender tea leaves, and greatly boosts automation efficiency for tea factories.
DL-6GCQ-50 fresh leaf cutting machine with 250kg/h capacity. Stainless steel commercial cutter for tea leaves, spinach, basil, mint and leafy greens. Learn its specifications, suitable materials, operation guide and daily maintenance tips.
Our fresh leaf cutting machine has two models DL-6GCQ-30 (150kg/h) and DL-6GCQ-50 (250kg/h). Stainless steel structure, 220/380V optional, used for cutting fresh tea leaves, herbs and foliage into uniform small segments. Factory direct supply, stable performance for tea & herbal processing lines.
Looking for the right matcha grinding equipment? Read our in-depth comparison of 4 matcha grinders, including Black Gold Stone Mills, Blue Stone Mills, Batch Ball Mills, and Continuous Ball Mills. Learn their efficiency, particle size distribution, and ideal applications.
In the realm of premium tea production, precision machinery has revolutionized traditional techniques while preserving artisanal quality. Here’s a breakdown of key machines and their roles in crafting high-end orthodox tea:
High-end tea starts with selective leaf picking. Modern pluckers use adjustable blades to target specific leaf-and-bud ratios (e.g., one bud and two leaves), crucial for flavor balance. Features like vibration sensors and gentle gripping mechanisms minimize leaf damage, ensuring intact cell structures for optimal oxidation.
These climate-controlled chambers mimic natural withering by regulating temperature, humidity, and airflow. Stainless-steel trays or conveyor belts move leaves to evenly reduce moisture content from 75% to 55%. Key traits: humidity sensors, programmable cycles, and low-temperature airflow to prevent premature oxidation.
Cylindrical rollers or rotorvane machines gently twist leaves to break cell walls, releasing enzymes and essential oils. Orthodox tea rollers use slow, pressurized rotations (15–30 rpm) to maintain leaf integrity, unlike crush-tear-curl (CTC) machines. Features include variable pressure controls and non-stick surfaces to avoid bruising.
These sealed units optimize oxidation—the core of black tea flavor. Temperature (22–28°C) and humidity (85%) are precisely managed via digital controls. Some chambers use automated turning systems to ensure uniform oxygen exposure, yielding consistent color and aroma profiles.
Hot-air dryers or fluidized beds rapidly reduce moisture to 3–5%, halting oxidation. High-end models feature multi-stage heating (e.g., 90°C initial blast followed by 60°C curing) to preserve volatile compounds. Key features: infrared moisture sensors and quick-release trays to prevent over-drying.
Color sorters with optical sensors remove discolored leaves, while vibrating sieves classify tea by particle size (e.g., OP, FOP). Modern systems use AI-powered cameras to detect imperfections, ensuring only uniform, visually appealing leaves make the cut.
By merging traditional expertise with technological precision, these machines elevate orthodox tea to artisanal heights—proving that innovation can honor heritage while delivering unparalleled quality.
