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.
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.
Meet us at the 8th China International Tea Expo 2026 in Hangzhou. We showcase continuous 2500 mesh ball mill line, stainless steel ball mill, bluestone stone mill, black stone mill for premium matcha and tea powder production. Low-temperature, high-fineness, food-grade quality.
Discover the complete 12-step automated tencha processing line. Learn how Quanzhou Deli Agroforestrial Machinery engineers premium equipment for steaming, baking, and stem separation to produce top-tier matcha raw materials.
Discover the DQM-150 Continuous Tea Ball Mill. Achieve up to 2500 mesh superfine tea powder with non-stop operation, water-cooling technology, and a 15-30kg/h output.
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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.
