The electrostatic cleaner adsorption generated by 4-10 electrostatic rollers extracts impurities in the tea, such as hair, broom bristles, tea fluff ash, thatch, woven bag silk, plastic scraps, iron filings, etc.
DL-6CJDCZ-780-5 electrostatic dust removal cleaner adopts five 780mm rollers. Powered by 1.5kw (380V 50Hz) with dual vibration motors, it delivers cleaning efficiency over 92% and hourly capacity ≥300kg. Optimized electrostatic separation design effectively clears lint, dust and lightweight foreign contaminants in tea. With mature conveyor and sorting bed structure, this machine balances processing yield and purification effect, a cost-effective option for medium-scale tea production lines.
This White Stone Matcha Mill can grind tea leaves into 15μm ultrafine matcha powder.
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).
Our DL-6CJDCZ series electrostatic dust removal cleaner machine efficiently removes tea dust, fiber and foreign impurities with 90%-96% cleaning rate. 3/5/8 roller models support 300-400kg/h capacity, 380V industrial voltage, ideal for tea primary processing factories.
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.
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.
