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.
DL-6CHL-CY30 belt type tea dryer use diesel heating, also can use gas heating, drying area 20m2, capacity 105kg per hour, click the photo to learn more details about our drying machine.
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.
Tea processing equipment, tea processing machinery, automated tea machinery, China International Tea Expo, tea roasting machine, tea factory automation, Hangzhou tea expo 2026.
Matcha quality depends heavily on ultrafine grinding technology. Grinding balls are the core medium of matcha ball mills, directly affecting powder fineness, color, taste and food safety. This article compares four mainstream grinding media including zirconia beads, alumina ceramic balls, stainless steel balls and polyurethane balls, analyzes their differences in grinding efficiency, wear resistance, impurity pollution and applicable scenarios, providing professional selection suggestions for high-quality matcha production.
Wondering how matcha grinding methods affect flavor, color, and nutrition? Learn the science of matcha milling and discover top-tier options: matcha ball mill, black gold stone mill, and bluestone stone mill for home and commercial use.
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.
