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).
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.
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.
A tea pressing machine is a specialized device used in tea processing to compress loose tea leaves into solid, compact forms—commonly known as tea cakes, bricks, or tuos. These machines apply controlled pressure and sometimes heat to create uniformly shaped tea products that are easier to store, transport, and age.
Not all teas benefit from compression. The process is ideal for:
Pu-erh Tea (Both Raw & Ripe): The most famous pressed tea. Compression slows oxidation and promotes microbial activity for superior aging.
Heicha (Dark Tea): Including Hunan fu brick tea and Guangxi liu bao tea.
Aged Oolong: Some traditional Taiwan oolongs are pressed for aging.
White Tea: Occasionally pressed into cakes for aging potential.
Black Tea: Less common, but some regions produce compressed black tea bricks.
Teas to avoid: Green teas and most fresh oolongs, as compression damages their delicate flavors and aromas.
For Producers:
Space Efficiency: Compressed tea requires 70-80% less storage space
Transport Safety: Reduced breakage during shipping
Aging Enhancement: Creates ideal micro-environments for microbial development
Consistency: Produces uniformly weighted and shaped products
Market Appeal: Traditional forms attract collectors and enthusiasts
For Consumers & Collectors:
Long-term Storage: Properly pressed cakes can age for decades
Flavor Evolution: Develops complex profiles unavailable in loose tea
Portion Control: Easy to break off consistent amounts for brewing
Historical Tradition: Connects to centuries-old tea culture practices
Manual Presses: Traditional wooden or stone molds with lever systems. Ideal for small batches and artisanal producers.
Hydraulic Presses: Modern machines offering precise pressure control (typically 5-50 tons). Most common for commercial production.
Steam-Assisted Presses: Combine steam softening with pressure for smoother compaction without damaging leaves.
Automatic Pressing Lines: Integrated systems that weigh, steam, press, and sometimes wrap teas in continuous operations.
Production Scale: Small studios need 5-10 ton presses; factories require 30+ ton automated systems
Tea Type: Delicate teas need gentler pressure than robust pu-erh
Shape Variety: Some machines offer interchangeable molds for cakes, bricks, or nested bowls
Material Contact: Food-grade stainless steel prevents contamination
Pressure Control: Adjustable settings accommodate different tea densities
Weighing: Precise portions (commonly 100g, 357g, or 400g)
Steaming: Brief steam exposure makes leaves pliable (5-20 seconds)
Bagging: Placing leaves in cotton bags for shaping
Pressing: Applying controlled pressure (30 seconds to 5 minutes)
Cooling & Drying: Removing moisture before packaging
Wrapping: Traditional paper labeling and storage
Digital Pressure Controls: For repeatable precision
Quick-Change Mold Systems: Switching shapes in minutes
Energy-Efficient Designs: Reducing power consumption by up to 40%
Hygienic Improvements: Easy-clean surfaces and reduced crevices
While commercial machines cost $1,000-$20,000+, hobbyists can create simple presses using:
Car jacks for pressure
Custom wooden molds
Steaming baskets
Note: Achieving professional results requires experience and proper technique.
Tea pressing machines bridge ancient tradition and modern technology, enabling the transformation of ephemeral leaves into durable, age-worthy treasures. Whether you're a producer streamlining operations or a collector preserving tea legacy, understanding these machines reveals the fascinating intersection of culture, craftsmanship, and engineering in every compressed cake.
