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.
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).
Looking for a traditional matcha grinding solution for your tea shop or cafe? Contact us today to learn more about our manual matcha stone mill and matcha processing equipment.
Looking for automatic pouch packaging equipment? Our 5-station horizontal packing machine supports M bags, flat pouches and zipper bags. Auto weighing, filling, vacuum sealing for tea and granular food with stable servo drive.
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.
In ancient times, due to the underdeveloped transportation infrastructure in Pu’er tea producing regions, carrying and transporting loose tea leaves posed significant challenges. To address this, the ancients adopted various methods to preserve and transport Pu’er tea. They would load the tea into bamboo baskets or cans made from bamboo, or into earthenware jars, and then seal them with cowhide.
These containers were sturdy and effectively protected the tea from external impacts. However, they were bulky and heavy, limiting the tea-carrying capacity. Alternatively, tea could be stored in bamboo tubes. The fresh tea leaves were directly stuffed into bamboo joints, roasted over a fire to dry and smoke the leaves, and then sealed. This method not only preserved the tea but also imparted a unique smoky flavor. For transportation, horseback was the primary means. Tea was loaded onto horses or donkeys and transported along the ancient tea routes. Despite the slow speed and limited carrying capacity, this method allowed tea to be transported over long distances.
With the continuous development of tea culture, the technique of pressing Pu’er tea into cakes emerged. By steaming and pressing tea leaves into cakes, the volume was reduced, making transportation more convenient and preventing the tea from being crushed, which helped retain its quality. Over time, pressing Pu’er tea into cakes became a traditional craft. In the modern era, to meet the growing market demand for Pu’er tea and improve production efficiency, tea pressing machines gradually came into use. Tea pressing machines utilize mechanical force to quickly and evenly press tea leaves into cake form. They feature precise pressure control, enabling adjustment of pressure and pressing time based on different tea types and requirements.
This ensures consistent quality of each tea cake. Additionally, tea pressing machines offer a wide variety of cake shapes. By changing molds and pressing parameters, various shapes such as round, square, and flat cakes can be produced. These diverse shapes not only satisfy consumers’ varying preferences but also provide greater convenience for tea packaging and transportation.
Tea pressing machines boast numerous advantages and have become indispensable equipment in modern tea production. Firstly, they significantly enhance production efficiency. Compared to traditional manual pressing, tea pressing machines can complete the pressing process in a much shorter time, greatly increasing output. Secondly, they reduce labor costs. Manual tea pressing requires substantial manpower and is physically demanding. Tea pressing machines, on the other hand, are highly automated, requiring minimal manual intervention and effectively lowering labor costs. Thirdly, they ensure quality stability. The precise pressure control system of tea pressing machines guarantees uniform thickness and density of each tea cake. This prevents issues like uneven thickness or loose cakes, thereby enhancing the stability and consistency of tea cake quality. Lastly, they facilitate storage and transportation. Tea cakes pressed by machines are tightly structured and less prone to deformation. They occupy less space, resist moisture, pests, and odors, and effectively extend the shelf life of tea.
